Item description for Roger Verge's New Entertaining in the French Style by Roger Verge & Pierre Hussenot...
Roger Verg, proprietor of the famous Moulin de Mougins near Cannes, is a master of modern cuisine. Following the resounding success of his prize-winning Entertaining in the French Style, this fully updated edition of New Entertaining in the French Style showcases contemporary versions of over fifty of Verg's signature dishes, which are characterized by the generous use of Provenal herbs and market-fresh vegetables.
In his introduction, Verg explains the finer points of hosting, adding an easy sophistication and contemporary elegance to his elements of basic entertaining. Details include shopping for ingredients, selecting wines and cheeses, and creating exquisite table settings and decorations. He then represents twelve of his favorite seasonal and occasional menus, including "A Luncheon of Flowers," "The Herbs of Provence," "A Party Menu," and "Dinner at the Mougins," among others. Simplified step-by-step recipe instructions and preparation times ensure success for 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.
Verg's informal yet instructive narrative will benefit both novice and experienced cook. Complete with engaging personal observations and anecdotes, it is accompanied by one hundred full-color photographs by Pierre Hussenot that embrace the color of Provence with brilliant images of market scenes, outdoor table settings, fresh ingredients, and prepared dishes.
Continuing its tradition as a valuable culinary resource, Roger Verg's New Entertaining in the French Style will add a contemporary Provenal flair to any table.
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Est. Packaging Dimensions: Length: 0.75" Width: 8.75" Height: 11" Weight: 2.5 lbs.
Release Date Dec 20, 2002
ISBN 2080108476 ISBN13 9782080108470
Availability 0 units.
More About Roger Verge & Pierre Hussenot
Roger Verge opened Moulin de Mougins in 1969. His cooking and hospitality have received the highest awards in gastronomical guides. He operates a cooking school at Mougins that attracts a growing number of students each year, and he developed the menus for the restaurants at the French pavilion at the Epcot Center at Disney World in Florida and runs a restaurant in Tokyo.
Reviews - What do customers think about Roger Verge's New Entertaining in the French Style?
Roger Verge is a culinary artist in Monet's Palate May 8, 2007
Monet's Palate - A Gastronomic View from the Gardens of Giverny
Get the first edition if you can Sep 18, 2004
This book is an abreviated version of Entertaining in the French Style. This is its only fault. I bought the original edition out of curiosity since the recipes in the New Entertaining were so good. It turns out that some of the easier dishes in Entertaining were thrown out for the sake of brevity. These recipes are also very good and worthy of the attention of all lovers of the New entertaining. With Verge's recipes more is always merrier.
A wonderful Book!! Feb 24, 2004
Not only does Verge offer some very easy to accomplish recipes, (I say easy, I am an experienced cook)) but he also offers wine suggestions which I really found helpful. The entire tone of this book is helpful, he will section off the book as to an entire meal, including wine and dessert. Mostly his style of eating the food, savoring the wine and dessert (all complimenting each other) makes it simple. Most of the ingredients are found by anyone who is proficient in the kitchen. He captures the spirit of enjoyment in fine dining...something Americans need desperately!!! We have lost the art of food.... that's why we are all shoveling fast food and horrible stuff from these "fusion chains" in. Viva la Roger!!!! Slow down, take pride in the food you have so beautifully created and sip your wine.
My most favorite recipe book Aug 4, 2003
I bought this book some time ago and it is my favorite - notice that i have a lot of cooking books. Every recipe out of this book is well explained, easy to follow and turns out great. Every dish I tried out of this book was a success and earned many compliments by my guests who tried them. I don't at all agree with the above reviewer re. Verge's ingredients. All ingredients are available at a normal well-equipped grocery store and we live in the Mid-West not in NY or CA... But lets say you can't find one of the ingredients then just replace it with a similar item that tastes similar - it works fine. In sum, if you plan to bring a little more variety onto the table and your taste buds can handle more than the standard foods (pizza, hotdogs, hamburgers) then stick to this book. I hope I will not run out of Verge's recipes and am looking forward to add more of his cookbooks to my library.
A wonderful book Jun 2, 2000
This is a wonderful cookbook that not only delivers wonderful recipes but looks good at the same time. Roger Verge is informative and entertaining as he walks you through numerous planned meals. I have tried many of the recipes in this book and found all of them to be excellent.