<p>This was the first nouvelle cuisine cookbook to be published in this country, in 1978. Today, it is already a classic, and the Troisgros Restaurant at Roanne in the Lyonnais may well be the most respected in all of France. The remarkable chefs and brothers, jean and Pierre, combined their classic training with the new freedom to simplify and to invent in a manner that today still makes their three-star restaurant a leader in French gastronomy. The book contains the original recipes for much-imitated dishes that came to symbolize nouvelle cuisine - salmon scallops with sorrel sauce and terrine of vegetables are but two. perhaps better yet are the Troisgros's beautifully simple versions of French country dishes such as saddle of lamb with fresh shell beans. The Troisgros cuisine is not only sublime, it is altogether approachable - ideal for any serious amateur cook. For the American edition of their book, the translator tested each recipe for use with American ingredients and measurements. When this cookbook came out, the 'New York Magazine' said, "The brothers Troisgros are a legend...This is probably the recipe book of the season". The restaurant, now called "Le Maison Troisgros" and going on its third generation of family chefs, has been awarded Three Michelin stars since 1968.</p>

The Nouvelle Cuisine of Jean & Pierre Troisgros

Cookbooks, Food & Wine

Smoler, Roberta Wolfe

Troisgros, Pierre

Troisgros, Jean

Regional & International

Quill

This book takes an unusual angle to view one of the masters of Impressionism. We are taken on a visual and culinary tour around late nineteenth-century Paris, and are introduced to the favourite haunts of the Impressionist group, captured in the good-natured festivities of Renoir's painting, "Dejeuner des Canotiers" for example, painted from life in the Restaurant Fournaise in Chatou or we are invited to join the diners on the banks of the Seine, evoking the atmosphere of "The Luncheon of the Boating Party". No one knew better than Renoir how to capture the sensuality and relaxation of the open air, the joy of living on a brilliant summers afternoon. Alongside a selection of Renoirs much-loved paintings we have gastronomic portraits; from Bouillabaisse Provengale to Potage Crecy and Firtures de Goujon, Chicken Renoir or Baked Tomatoes Cezanne, made especially by Madame Renoir, for a visit from the artist to her home. Each recipe is taken from an authentic contemporary source, recreating the feel of turn of the century Paris. Also depicted is Renoir's family life, an essential element in his often hectic career, a life which arrived late into his middle age.  The Renoir family spent summers in Essoyes, in the eastern French countryside where the bucolic climate and hospitable style of daily life there is portrayed in ninety colour photographs of the region. Towards the end of his life Renoir was enchanted by this rural environment; featuring an abundance of flowers and olive trees framed by azure skies, captured in his later landscapes. The cast of characters in this bohemian, though sometimes harsh life include a list of the most gifted people of the day, Zola, Manet, and Cezanne as well as minor painters, writers, art dealers, society hostesses, cooks, restaurateurs, maids - all are drawn with loving recall; their stories taken from contemporary letters, and especially Jean Renoirs memoirs which invoke the heady, pleasure-seeking lifestyle which epitomises this fascinating era.

Renoir's Table

Arts & Photography

Naudin, Jean-Bernard

Charbonnier, Jean-Michel

Painting

Chrysalis Books

Les petits plats des Troisgros (Les Recettes originales de--) (French Edition)

Reference

Foreign Language Study & Reference

R. Laffont

Les petits plats des Troisgros - NE

Troisgros, Michel

Celebrities & TV Shows

ROBERT LAFFONT

Cuisiniers à Roanne - NE

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Books by Troisgros, Pierre