The author, a successful chef, describes his career and training, and shares recipes for appetizers, soups, salads, pasta, meat, poultry, fish, sauces, and desserts
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A culinary autobiography, from Vergnes's days as an apprentice in Grenoble, to the glory days at the Colony and Le Cirque. Each chapter concludes with recipes. Name-dropping and celebrity appearances notwithstanding, the heart of the book is his account of the early years, when being an apprentice meant stoking the coal stove and chopping ice, and all the poultry was live at the market. Vergnes's famous recipes, including pasta primavera and clams over blinis, are joined by standards (tournedos Rossini, spinach souffle, bouillabaisse) and recent recipes (kiwi pie). They require good technical skills and considerable time for preparation. Less a cookbook than an autobiography, but recommended. SP
Copyright 1987 Reed Business Information, Inc.
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Book Description Dutton Adult, 1987. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111556110618
Book Description Dutton Adult, 1987. Hardcover. Book Condition: New. book. Bookseller Inventory # M1556110618
Book Description Dutton Adult. Hardcover. Book Condition: New. 1556110618 New Condition. Bookseller Inventory # NEW7.1581627