Roger Vergà 's Vegetables in the French Style
Language: English
Published by Artisan, 1994
- Hardcover
- Used
Seller: HPB-Diamond, Dallas, TX, U.S.A.HPB-Diamond
AbeBooks seller since September 15, 2017
Condition: Used - Very good
£ 2.31
Quantity: 1 available
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Seller Inventory # S_482813877
- Title
- Roger Vergà 's Vegetables in the French Style
- Author
- Vergà , Roger
- Publisher
- Artisan
- Publication year
- 1994
- Condition
- Very Good
- Binding
- hardcover
- Language
- English
- ISBN 10
- 1885183046
- ISBN 13
- 9781885183040
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.
"Synopsis" may belong to another edition of this title.
From the Back Cover
Roger Verge's Vegetables in the French Style is not a treatise on vegetarianism--although vegetarians will find many enticing recipes in this book--or a collection of restrictive recipes for dieting. It contains 150 recipes for sauces, soups, salads, gratins, terrines, and other ways of bringing out the natural goodness of high-quality produce--from an earthy Eggplant Gratin to elegant Scrambled Eggs with Asparagus and Truffles; from traditional Braised Leeks to the exotic Jamaican Roasted Pumpkin; from Potato, Artichoke, and Olive Salad to Carrot Cake with Apricots (a tasty dessert). Recipe headnotes and sidebars add scores of exciting cooking and serving ideas, encouraging improvisation, and Verge also suggests the perfect wine to serve with each dish. Section introductions provide 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, or 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.
"About the title" may belong to another edition of this title.
HPB-Diamond
Dallas, TX, U.S.A.
AbeBooks seller since September 15, 2017
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