Items related to Roger Verge's New Entertaining in the French Style
All the flavors and colors of Provence brought to your table by one of France's leading chefs.
New Entertaining in the French Style showcases contemporary versions of over fifty of Roger Verge's signature dishes, which are characterized by the generous use of Provencal herbs and market-fresh vegetables. He shares 12 seasonal menus, including "A Luncheon of Flowers," The Herbs of Provence," "A Party Menu," and "Dinner at the Mougins."
Simplified step-by-step recipe instructions ensure success for both novice and experienced cooks in a sumptuous variety of dishes including Warm Rock Lobster Salad with Orange Butter Sauce, Chicken with Aromatic Vegetables and Lemon, Roast Rack of Lamb with Thyme Flowers, and Individual Apple Walnut Tarts.
New Entertaining in the French Style showcases contemporary versions of over fifty of Roger Verge's signature dishes, which are characterized by the generous use of Provencal herbs and market-fresh vegetables. He shares 12 seasonal menus, including "A Luncheon of Flowers," The Herbs of Provence," "A Party Menu," and "Dinner at the Mougins."
Simplified step-by-step recipe instructions ensure success for both novice and experienced cooks in a sumptuous variety of dishes including Warm Rock Lobster Salad with Orange Butter Sauce, Chicken with Aromatic Vegetables and Lemon, Roast Rack of Lamb with Thyme Flowers, and Individual Apple Walnut Tarts.
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About the Author:
Roger Vergé was a renowned French chef and restaurateur. Born in 1930 in Commentry, Allier, France, he was known as a pioneer of nouvelle cuisine, which focused on fresh, local ingredients. He was taught to cook by his mother and aunt, and began working under Alexis Chanier at Le Bourbonnais at age 17. In 1969, he opened the Moulin de Mougins, a restaurant that became one of the most prominent in France and served as a training ground for future culinary stars such as Alain Ducasse, Daniel Boulud, and David Bouley. Vergé retired from cooking in 2003, after opening three more restaurants; Les Chefs de France, Le Bistro de Paris, and Medi. He died in 2015.
Pierre Hussenot is a Paris, France-based photographer whose photographs have appeared in Roger Verge's New Entertaining in the French Style; The Mediterranean Diet Cookbook: Recipes from the Island of Crete for Vitality, Health, and Longevity; Le Gout De L'Espagne; and more. In 2000, he co-founded the culinary photography agency, Sucré Salé, with fellow photographer, Pierre Cabannes.
Pierre Hussenot is a Paris, France-based photographer whose photographs have appeared in Roger Verge's New Entertaining in the French Style; The Mediterranean Diet Cookbook: Recipes from the Island of Crete for Vitality, Health, and Longevity; Le Gout De L'Espagne; and more. In 2000, he co-founded the culinary photography agency, Sucré Salé, with fellow photographer, Pierre Cabannes.
"About this title" may belong to another edition of this title.
- PublisherFlammarion
- Publication date2002
- ISBN 10 2080108476
- ISBN 13 9782080108470
- BindingHardcover
- Number of pages160
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