Roger Verge's New Entertaining in the French Style [Hardcover]

Roger Verge (Author), Adeline Brousse (Author), Pierre Hussenot (Author)

Book Description

Publication Date: September 1997

When first published in 1986, "Entertaining in the French Style" won the coveted IACP Best Cookbook award. Now Roger Verge returns with a fresh twist on the unique style of Proven al cooking, featuring lighter, more contemporary versions of more than fifty recipes. Highlighted with helpful tips, Verge's informal yet instructive narrative works for both the amateur and professional cook. 100+ color photos.

Editorial Reviews

Language Notes

Text: English (translation)
Original Language: French

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.
--This text refers to an alternate Hardcover edition.

Product Details

• Hardcover: 159 pages
• Publisher: Stewart Tabori & Chang; 2nd edition (September 1997)
• Language: English
• ISBN-10: 1556706243
• ISBN-13: 978-1556706240
• Product Dimensions: 11.1 x 8.6 x 0.7 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,373,292 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Get the first edition if you can, September 18, 2004

By 

Gina Kruml - See all my reviews
(REAL NAME)   

This review is from: Roger Verge'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, August 3, 2003

By A Customer

This review is from: Roger Verge'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, May 7, 2007

By 

Aileen Bordman - See all my reviews
(REAL NAME)   

This review is from: Roger Verge's New Entertaining in the French Style (Hardcover)

Monet's Palate - A Gastronomic View from the Gardens of Giverny