Roger Verge's Vegetables in the French Style - Hardcover

Aus dem Klappentext

Roger Verge's Vegetables in the French Style is a collection of vegetable recipes that sing with the flavors, colors, and aromas of Provence. Although the classic French culinary tradition frequently consigns vegetables to a supporting role--as an accompaniment or garnish to meat or fish--Roger Verge, proprietor of the world famous Moulin de Mougins restaurant in the south of France near Cannes, has loved them since he can remember--in fact his first memories are of the tiny spring vegetables grown by his father.

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.