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Synopsis
Roger Verge, 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 Verge's signature dishes, which are characterized by the generous use of Provencal herbs and market-fresh vegetables. Verge includes details such as 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," 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, and Individual Apple Walnut Tarts. Verge'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.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.2 out of 5 stars (6 customer reviews)
5 of 5 people found the following review helpful:
4.0 out of 5 stars
Get the first edition if you can, 19 Sep 2004
By Gina Kruml - Published on Amazon.com
This review is from: Roger Vergé's New Entertaining in the French Style (Hardcover)
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.
3 of 4 people found the following review helpful:
5.0 out of 5 stars
My most favorite recipe book, 3 Aug 2003
By A Customer - Published on Amazon.com
This review is from: Roger Vergé's New Entertaining in the French Style (Hardcover)
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.
0 of 1 people found the following review helpful:
5.0 out of 5 stars
Roger Verge is a culinary artist in Monet's Palate, 7 May 2007
By Aileen Bordman - Published on Amazon.com
This review is from: Roger Verge's New Entertaining in French Style (Hardcover)
Monet's Palate - A Gastronomic View from the Gardens of Giverny
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