Monet's Palate Cookbook: The Artist & His Kitchen Garden At Giverny
Category: Books,Cookbooks, Food & Wine,Regional & International
Monet's Palate Cookbook: The Artist & His Kitchen Garden At Giverny Details
From Kirkus Reviews A lush, respectful homage to the French painter and gardener, Monet’s Palate Cookbook is filled with recipes inspired by Monet’s love of fine, freshly grown food. The recipes are easy to create at home (Smoked Salmon, Goat Cheese, Thyme and Chive Spread, for example, or Roast Pork with Cherry Sauce). A beautiful book that evokes a beautiful home. - Kirkus Reviews Read more Review "One look at the kitchen at Giverny, and it is clear Monet's gourmet world of food and friends amid gardens and paints was a rich part of his life shared with those close to him. In this historical taste of the artist's secret world, Aileen Bordman and Derek Fell bring Monet's beloved vegetable garden and bountiful table deliciously back to life for us." - Mireille Guiliano Why French Women Don't Get Fat 2015-01-01"I am so glad Monet's Palate through delicious recipes, exquisite photos and information has brought Claude Monet's remarkable kitchen garden back to life." - Chef Michel Richard.“Monet’s Palate evokes the very best colors on the garden table.” - Anne Willan Author and Founder of La Varenne Cooking School.“More than any other type of garden, a plot devoted to vegetables offers maximum pleasure to every gardener. There is no thrill that compares to growing one’s own food: planting, caring, harvesting, and bringing the treasures to the table. Monet’s Palate Cookbook provides all the inspiration anyone needs to go out and dig, plant, absorb the joys that soil offers each of us. Whether a garden novice or seasoned expert, this book offers a wealth of advice and recipes destined to improve all of our lives.” Patricia Wells Journalist, cooking school teacher, and author of more than a dozen books, including “Vegetable Harvest.” - Patricia Wells.“You need only to step onto the grounds of Giverny and wander through the profusion of flowers, fruits, and vegetables to sense how art and food were profoundly linked for Claude Monet. With vivid photographs and recipes, Monet's Palate Cookbook: The Artist and His Kitchen Garden at Giverny captures the magic and aliveness of his kitchen garden, and immerses readers in Monet’s remarkable world." - Alice Waters. Read more From the Author Monet's Palate Cookbook - The Artist & His Kitchen Garden at Givernyby Aileen Bordman and Derek Fell. Foreword by Meryl Streep.Our mission is to share the beauty, light, colors and flavors of Claude Monet's home and garden in Giverny, France.A toast to Claude Monet! Read more From the Inside Flap Monet's Palate Cookbook: The Artist & His Kitchen Garden at Giverny is a unique culinary journey into the fascinating world of Claude Monet, his extraordinary kitchen garden and his taste for fine food, which helped him establish one of the happiest households in France. Monet surrounded himself with beautiful flower, fruit and vegetable gardens and developed a gourmet palate, supplying his table with the best of ingredients, even raising his own free-range chickens, turkeys and ducks. All of this provided motifs for his work and inspiration for his table. Exquisite photography brings Monet's vegetable garden to life. The recipes are linked to his kitchen garden at Giverny, his lifestyle, and zest for entertaining friends and family. Many of them are of French origin, savored by Monet during his travels throughout France. Most recipes are original and inspired by the bounty of Claude Monet's kitchen garden. Read more From the Back Cover Excerpt. © Reprinted by permission. All rights reserved.
Reviews
I've been a Monet fan since boarding school days, when I first studied the incomparable artist. When I initially thumbed through this book, I was charmed by the beautiful photographs. Then I started to read the text and learned so much about Monet; his kitchen, farmyard, love of fine cuisine - even his favorite flower arrangements! The guide to the vegetables popular during his lifetime is fascinating. The recipes are tied to his life and entertaining style; who knew Renoir favored bouillabaisse and Cezanne, cod? Most are incredibly appealing; I'm particularly drawn to the apple and fennel soup with savory baguette croutes; watercress, tomato, and mimolette cheese salad; and gratin of turbot with cider and cream. Best of all, I can testify as a food writer that these recipes are perfectly written - ideal for the home cook. Feast on this book. You won't be disappointed.