Roger Verge's Cuisine of the South of France

by Roger Vergé

Book Overview

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 This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0688061524
• ISBN13: 9780688061524
• Release Date: December 1985
• Publisher: Quill
• Length: 286 Pages
• Weight: 1.10 lbs.

Customer Reviews

From The Inside Flap:

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.