Monet's Palate Cookbook: The Artist & His Kitchen Garden At Giverny

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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.

RECIPEChilled Asparagus Salad with Olives, Capers and Orange4 to 6 side dish servings1 ⁄ 4 cup (60 ml) extra virgin olive oil 2 tablespoons (30 ml) orange juice 2 teaspoons freshly grated orange peel, divided 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon freshly ground pepper 1 ⁄ 8 teaspoon red pepper flakes 1 cup (100 g) chopped pitted niçoise or kalamata olives 1 tablespoon capers, drained, rinsed and chopped 1 large garlic clove, minced 2 pounds (900 g) asparagus, ends trimmedAsparagus is an early crop that was held in high regard by Monet, and he made sure that his cook, Marguerite, prepared it two ways. For Monet himself, who believed overcooking was sacrilegious, the asparagus was lightly steamed to make it tender, but not enough to lose its crisp, nutty flavor. For his family, who preferred their asparagus well cooked, Marguerite would prepare a separate batch. Here the spears are dressed with an olive, caper and orange relish that Monet surely would have liked, as it is similar to the tapenade that he enjoyed on his painting trips along the French Riviera. While we call for the asparagus to be chilled, you can also serve it warm or at room temperature. This dish is ideal for a light lunch--make sure to prepare extra relish to serve on the side with crusty bread--or an apt prelude to grilled lamb, chicken or fish. Pour a well-chilled rosé. Place oil, juice, 1 teaspoon orange peel, salt, pepper and red pepper flakes in a medium-size bowl. Whisk well to blend. Add olives, capers and garlic and mix well. Cover and let stand at room temperature 1 hour. Adjust seasoning with salt and pepper if necessary. Meanwhile, steam or boil asparagus until tender but still firm to bite; time will vary depending on size of asparagus. Drain well and rinse under cold water to stop cooking process and set color. Transfer asparagus to a platter and pat dry. Cover and refrigerate until cold. Spoon olive mixture over asparagus. Garnish with remaining 1 teaspoon orange peel. Serve immediately Read more About the Author Aileen Bordman is the writer, creator and producer of the acclaimed film titled Monet's Palate: A Gastronomic View from the Gardens of Giverny, which has been broadcast nationally through American Public Television and where Aileen has made live television appearances. She has been immersed in the world of Claude Monet since 1980 and has more than 35 years of firsthand experience at Monet's home and gardens. Her knowledge and passion with respect to Claude Monet's lifestyle, cuisine, gardens and art prompted the creation of the Monet's Palate concept. Bordman independently wrote and produced the film Monet's Palate with Meryl Streep, Alice Waters, Daniel Boulud, Michel Richard and Steve Wynn. The film has been screened from Cannes to New York, and was featured during the six-month "Monet's Garden" exhibit at the New York Botanical Garden. Many national and international radio and print publications have interviewed Aileen about her mission to share Monet's world at Giverny including the The New York Times, USA Today, BBC and NPR radio and Wine Spectator. She lives in New Jersey. Derek Fell, writer and photographer, is the author of two books on Monet, The Magic of Monet's Garden and Secret's of Monet's Garden. He has a strong following as a widely published garden writer. His books on gardening, travel and art have been published worldwide and total more than 2.5 million books. He divides his time between Bucks County, Pennsylvania, and Sanibel Island, Florida.  Read more

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.

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