VERGÉ, Roger.
Roger Vergé's New Entertaining in the French Style.
First Edition Roger Vergé's New Entertaining in the French Style; inscribed by him
New York: Flammarion, 2002.
* Custom Clamshell Boxes are hand made by the Harcourt Bindery upon request and take approximately 60 days to complete
First fully updated edition of this cookbook by "the chef of the century" that presents an elegant yet approachable vision of French hospitality. Quarto, publisher's original pictorial boards, pictorial endpapers, illustrated throughout. Presentation copy, warmly inscribed in by Roger Vergé on the half-title page, "For Amy with my best wishes Roger Vergé Oct 03." Fine in a near fine dust jacket. Photography by Pierce Hussenot. Food styling by Laurence Mouton. In collaboration with Adeline Brousse.
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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