VERGÉ, Roger.
Roger Vergé's New Entertaining in the French Style.
First Edition of Roger Vergé's New Entertaining in the French Style; inscribed by him
New York: Stewart, Tabori & Chang, 1997.
* Custom Clamshell Boxes are hand made by the Harcourt Bindery upon request and take approximately 60 days to complete
First American edition of this cookbook that presents an elegant yet approachable vision of French hospitality. Quarto, publisher's original pictorial boards, pictorial endpapers, illustrated throughout. Inscribed in French by Roger Vergé on the half-title page. Fine in a fine dust jacket. Photography by Pierce Hussenot. Food styling by Laurence Mouton. In collabortaion with Adeline Brousse. Ownership stamp to the verso of the front free endpaper, "From the Culinary Library of Cat Cora."
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 New Entertaining in the French Style' exemplifies his philosophy of blending elegance with accessibility, offering readers a vision of French gastronomy that is both sophisticated and inviting. In this volume, Vergé emphasizes the art of hospitality as much as the preparation of food, presenting menus and recipes that highlight freshness, seasonality, and aesthetic harmony while remaining achievable for the home cook.
Roger Vergé's New Entertaining in the French Style.
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