Synopses & Reviews
Synopsis
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.
About the Author
Roger Vergé, author of
Entertaining in the French Style and
Vegetables in the French Style, is the owner of the acclaimed Moulin de Mougins in France as well as his cooking school, Ecole de Cuisine du Soleil Roger Vergé. In the United States, he is president of the restaurant in the French Pavilion at the Epcot Center in Walt Disney World, Florida.
Pierre Hussenot, photographer for Entertaining in the French Style, has also photographed Desserts traditionnels de France by Gaston Lenôtre and The Taste of Spain by Xavier Domingo.