VERGÉ, Roger.
Roger Vergé’s Entertaining in the French Style.
First Edition of Roger Vergé’s Entertaining in the French Style; inscribed by him
New York: Stewart, Tabori & Chang, 1986.
* Custom Clamshell Boxes are hand made by the Harcourt Bindery upon request and take approximately 60 days to complete
First American edition, second printing of this cookbook that blends refinement with conviviality, showcasing Roger Vergé's cuisine du soleil ethos through seasonal menus that elevate the art of French hospitality. Quarto, original publisher's gray cloth, illustrated throughout. Presentation copy, inscribed by the author on the second free endpaper, "To Alexander with greetings from Roger Vergé Dallas February 92." Recipes translated and edited by Stephanie Curtis. Photography by Pierre Hussenot. Text translated by Geoffrey O'Brien.
Roger Vergé (1930–2015) was a seminal figure in twentieth-century French gastronomy, renowned for pioneering cuisine du soleil, a style that emphasized freshness, lightness, and the vibrant flavors of Provence. As chef and proprietor of the celebrated restaurant Moulin de Mougins, he helped redefine haute cuisine by moving away from the heavy, elaborate preparations of classical French cooking toward dishes rooted in seasonality and regional authenticity. 'Roger Vergé’s Entertaining in the French Style' embodies his culinary philosophy of uniting refinement with conviviality, offering readers menus and recipes designed to transform dining into a celebration of taste and atmosphere.
Roger Vergé’s Entertaining in the French Style.
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