PDF Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books

By Chandra Tran on Thursday, April 18, 2019

PDF Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books


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Download As PDF : Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books

Download PDF Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books

A three-star chef explores the simple, local cooking of the south of France in practical recipes that have been tested and annotated for American kitchens

PDF Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books


"Was exactly what I expected, though a little more wear than preferred."

Product details

  • Hardcover 286 pages
  • Publisher William Morrow & Co; 1st edition (November 1, 1980)
  • Language English, French
  • ISBN-10 0688036848

Read Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books

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Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books Reviews :


Roger Verge Cuisine of the South of France English and French Edition Roger Verge 9780688036843 Books Reviews


  • Monsieur Verge is on of most prominent chefs, so this book is a great addition to my library. Interesting, with great sense of humor, easy to read, and also recipes. What can be better?
  • Was exactly what I expected, though a little more wear than preferred.
  • I love this now out of print cookbook and bought this for a friend, It arrived in good shape .
  • Every roger Verge book is great, simple, deep, and fun

    This great cheff is a mast in every one want to cook

    David
  • The recipes in this book are for dishes that have made the gifted Roger Verge one of the most admired chefs in all of France. He is, of course, a member of the select group of three-star chefs that made the term nouvelle cuisine famous, so one might expect a somewhat demanding collection from him.

    But what he calls his "cuisine of the sun" is inspired by both the local traditions of Provence and the home cooking of his childhood. Training and talent provide the subtle differences that make these the recipes of a chef - not elaboration - and they were selected and written to be a pleasure for amateur cooks.

    It is a fresh and lovely collection, aromatic with herbs. Sauces are light. The handling of fish and shellfish is sometimes Mediterranean and magnificent, sometimes restrained or made piquant with citrus fruit. A leg of lamb braises in wine, unwatched for hours. Poultry dishes are among the more imposing. Salads and vegetables are a Riviera garden of flavors. Main themes for desserts are sun-ripe fruits in simple or surprising combination. Every recipe has been tested, and annotated if nesessary, by the translator for use in this country.

    This is a book that clearly and deliciously demonstrates to Americans that nouvelle cuisine in France is in fact a matter of individual creativity and that Roger Verge is a friendly giant among his distinguished peers.
  • I've been cooking from this book for nearly 30 years, most recently last night when I turned to page 139 for "Filet of Beef with Raisin and Pepper Sauce" for the thousandth time. The occasion was the birth of my grand niece and, as usual, people raved about the recipe. This book has been my best friend most of my adult life. Two weeks ago, my mother, age 80, had her first of the "Jamaican Baked Pork Chops," page 135, and loved them.

    If you are into Julia Child. If you love cooking. If you enjoy subtle flavors and brave recipes, get this book.