The chef's books are very popular works. It is enough to note the popularity of its authors during sessions of signatures in the salons of the book. On the other hand, the success of these books does not date from this century. Starting from a return in the past, discover the first personalities of the kitchen and also the impact that these books create in the bookstore business.
The first personalities of the kitchen
In a text by librarian Simon Mayer, available at the Bibliothèque et Archives nationales du Quebec, it is stated that the first recipe book written and published in Quebec appeared in 1840. It was not until the 20th century that the first celebrities The kitchen: the nuns. Indeed, personalities such as Monique Chevrier, Sister Angèle and Sister Berthe taught cooking in the housekeeping schools before turning to the media.
The phenomenon of chef's books
What about the books of Quebec chefs? In her master's thesis, Marie-Noëlle Aubertin considers that, before 1997, "the chef's books published in Québec were the work of cooks born In France and having learned their trade there. " It was during this crucial year that Daniel Vézina, chef of the Laurie Raphaël restaurant in Quebec City, published his first book: En direct du restaurant Laurie Raphaël.
Starting in the 21st century, popularity for cookbooks, including chefs' books, continues to grow. For example, in 2003, Éditions de l'Homme created the collection "Tout un chef! ", Which includes several books by chefs such as Richard Bastien, Marie-Chantal Lepage and Patrice Demers. Other publishing houses have also followed suit, such as Trécarré (Stefano Faita), Flammarion Québec (Louis-François Marcotte, Caroline Dumas) or Guy Saint-Jean Éditeur (Romain Cavelier, Max Lavoie).
Another proof of the popularity of cookbooks: according to a La Presse article published in December 2010, cookbooks account for approximately one-third of bookstore sales. But is it possible to live only sales of cookbooks and cookbooks? This is the bet that the Librairie Gourmande noted.
A specialized bookstore
The Librairie Gourmande arrived at a time when the Jean-Talon Market was experiencing expansion work, that is, around 2003-2004. Located on Henri-Julien Street, this Montreal-based bookstore, founded by Anne Fortin, specializes in recipe books, but also in the history books of the kitchen.
Each Saturday, during the literary season, the bookstore invites a chef as part of a signature session of his latest cookbook. Not only does this give readers a chance to approach the authors, they also appreciate the human contact generated by these encounters. Readers and chefs also exchange their know-how and recipes during these signing sessions.
Esther Bourgoin, who has been a librarian for the past three years, claims to have been marked by a signing session given by Helena Loureiro, owner of the Portus 360. "She was so generous with her time, very friendly and people really could go "Says Bourgouin. There was a great exchange between the chef and the guests. "
How to explain the popularity of these cookbooks? "There are a lot of customers who tell me it's like their bedside book," says the bookseller. I think it's a way of escape, an entertainment, a safe haven. According to her, it has to do with conviviality, memories, childhood ...
Whether you appreciate the personality of a chef or his kitchen, there are several reasons to buy a chef's book. And you, do you have a favorite chef's book?
