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In his introduction, Verge’s explains the finer points of hosting, adding an easy sophistication and contemporary elegance to his elements of basic entertaining. Details include shopping for ingredients, selecting wines and cheeses, and creating exquisite table settings and decorations. He then represents twelve of bis favorite seasonal and occasional menus, including "A Lunecheon of Flowers," "The Herbs of Provence," "A Party Menu," and "Dinner at the Mougins," among others. Simplified step-by-step recipe instructions and preparation times ensure success for a sumptuous variety of dishes including T~arm Rock Lobster Salad with Orange Butter Sauce, Chicken with Aromatic Vegetables and Lemon, Roast Rack of Lamb with Thyme flowers, and Individual Apple Walnut Tarts.
Verge's informal yet instructive narrative wi11 benefit both novice and experienced cook. Complete with engaging personal observations and anecdotes, it is accompanied by one hundred full-color photographs by Pierre Hussenot that embrace the color of Provence with brilliant images of market scenes, outdoor table settings, fresh ingredients, and prepared dishes.
Continuing its tradition as a valuable culinary resource, Roger Verge’s New Entertaining in the French Style will add a contemporary Provençal air to any table.
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