Roger Vergé's Vegetables in the French Style

By Roger Vergé

Book Overview

Roger VergT's first memories were of the tiny spring vegetables grown by his father. Former proprietor of the world famous Moulin de Mougins in the south of France near Cannes, a restaurant with two stars in the Michelin guide, he was not content to leave vegetables where they are so often consigned by classical French cuisine--as a garnish to accompany meats or fish--but explored all their culinary possibilities. The result is "Roger VergT's Vegetables in the French Style, " a tribute to his love affair with vegetables. It contains 150 recipes for sauces, soups, salads, gratins, terrines, and other ways of bringing out the natural goodness of high-quality produce. Recipe headnotes and sidebars add scores of exciting cooking and serving ideas, encouraging improvisation. Section introductions provide important advice on how to choose the best vegetables in the market. An extensive appendix details the classic methods of vegetable cookery--poaching, sweating, braising, frying, and baking--as well as today's favored methods--steaming, stir-frying, and grilling. One hundred color photographs show elegant and simple finished dishes as well as succulent fresh vegetables.

• Format: Hardcover
• Language: English
• ISBN: 1885183046
• ISBN13: 9781885183040
• Release Date: January 1994
• Publisher: Artisan Publishers
• Length: 256 Pages
• Weight: 3.14 lbs.
• Dimensions: 0.9" x 8.7" x 11.1"

Customer Reviews

The best veggie cookbook ever

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.

Creme de la creme

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.

Merci Monsieur Verge

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!

the best vegetable cook book that i have, and i have alot

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.