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Roger Vergé's Vegetables in the French Style Hardcover – January 9, 1994


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Product Details

  • Hardcover: 256 pages
  • Publisher: Artisan (January 9, 1994)
  • Language: English
  • ISBN-10: 1885183046
  • ISBN-13: 978-1885183040
  • Product Dimensions: 11 x 8.5 x 1 inches
  • Shipping Weight: 3.1 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #737,578 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Verge, founder of the Moulin de Mougins restaurant in the South of France, brings an infectious enthusiasm for vegetable cookery to this book. The recipes reflect his fondness for his adopted home in Provence in their use of olive oil, anchovies and, of course, vegetables. Whether vegetarian, health-conscious or simply looking for new recipes, you'll find something of interest here. In addition to individual vegetables, Verge also provides recipes for vegetable medleys such as three-vegetable quiche with thyme and all-vegetable menus. A very useful chapter on sauces and coulis that enhance and complement the different vegetable flavors also is included. Verge provides strict instructions on how to pick the freshest and best vegetables and which wines complement his creations. Although the recipes are well-written and the comments helpful, inexperienced cooks might be confused by such instructions as "throw in a handful of salt." Likewise, anyone unsure of how to sweat a vegetable had better study Verge's chapter on techniques. Cooks will find that Verge strives to enhance delicate flavors and combine pleasing or intriguing tastes and textures in spinach-coconut flan and glazed pearl onions with dried currants. One caveat: though recipes primarily contain vegetables, many cannot be considered low-fat, as they use butter or olive oil in preparation.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

This beautiful book is the result of French master chef Verge's passion for vegetables. He begins with an entire chapter devoted to sauces specifically for vegetables and then moves on to Sun-Drenched Vegetables, Vegetables of the Earth, Vegetables from Afar, and more. Some of the 150 recipes, many illustrated with full-page color photographs, are Verge's version of classic French, particularly Provencal, dishes; others are homey, grandmere-style food; and still others are unusual and innovative dishes, such as stylish Turnip Cakes with Cardamom. Recommended for most collections.
Copyright 1994 Reed Business Information, Inc.

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Customer Reviews

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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By srf on May 24, 2000
Format: Hardcover
this book is excellent. the recipies range from simple to complex and each one tastes wonderful once compleeted. there are recipies for almost every vegtable imaginable as well as information about the tast, texture and how to select that particular ingreedient. i have and have read many, many cook books, vegitatian and non and this is by far one of the most comprehensive and interesting around. it is easy to use and the results are fantastic.
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11 of 11 people found the following review helpful By A Customer on April 14, 2004
Format: Hardcover
If I could write a letter to Monsieur Verge I would thank him for sharing his passion for vegetables and transporting me to France each time I open this beautiful book. The recipes are outstanding and although some may intimidate the novice cook, I urge you to try them. The results will delight and you will find they are not as difficult as you may have thought. A favorite book and a pleasure to look at with a nice glass of Chardonnay. But not for long...you'll soon be back in the kitchen!
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11 of 11 people found the following review helpful By Gina Kruml on September 18, 2004
Format: Hardcover
There is no better book out there about cooking vegetables. From beginning to end Verge communicates his love and knowledge of vegetables. From the very simple to the technically challenging, the recipes herein contained are not to be out done. So good in fact are these recipes that I was inspired to travel to France just to eat in Verge's restaurant. Sound stupid? If you make even 10 of the recipes in this book you might not think so.
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7 of 7 people found the following review helpful By John M. Cross on February 25, 2009
Format: Hardcover Verified Purchase
I have been cooking for nearly 50 years. About ten years ago I happened on the French original of this book, but I was unable to get a copy in the States. I bought the translation and have used it probably monthly since then--this a lot since I normally don't use cookbooks. The book is full of advice, great pictures and fabulous recipes. Go for it.

It's a book that you'll use often even though many of the recipes are quite complicated. They often wow my vegetarian guests, particularly friends last night, who demanded how to get hold of the book. It's regrettable that it is out of print, but it is still widely available.
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8 of 9 people found the following review helpful By A Customer on May 24, 2000
Format: Hardcover
this book is excellent. the recipies range from simple to complex and each one tastes wonderful once compleeted. there are recipies for almost every vegtable imaginable as well as information about the tast, texture and how to select that particular ingreedient. i have and have read many, many cook books, vegitatian and non and this is by far one of the most comprehensive and interesting around. it is easy to use and the results are fantastic.
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