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Formats
Paperback Book Details
  • 03/2017
  • 9781539936077 1539936074
  • 156 pages
  • $19.99
Joan Harper
Author
Cooking with Adrienne: A Story of Friendship and Food (Volume 1)

Adult; Food & Cooking; (Market)

A Story of Friendship and Food. Cooking with Adrienne is a cookbook and true story of a woman who became the American doyenne of French cuisine during the Seventies, Eighties and Nineties. She honed her palate on the food coming out of the kitchens of Alain Chapel, Frédy Girardet, Michel Guérard, Jean and Pierre Troisgros, Roger Vergé and others who were creating the New French Cuisine. Adrienne began cooking in Paris with Simone Beck, co-author, with Julia Child, of Mastering the Art of French Cooking. She became an accomplished cook and helped to pave the way for many of these chefs to bring the New Cuisine to America.
Reviews
Harper, a close friend of 1970s French cuisine doyenne Adrienne Zausner, presents a heartfelt portrait of their culinary camaraderie in this inspired, slim cookbook. After Zausner was diagnosed with progressive dementia in 2010, Harper collected 50 years of her cooking mentor’s recipes and travel journals (she documented every meal) for the first in a series of books about Zausner’s trail-blazing role in America’s food revolution from the ’70s to the ’90s. In this primer for cooking modern French cuisine, Harper shares what she learned of Zausner’s simple but elegant nouvelle techniques: how to make vinaigrette, cook en papillote, deglaze, and create basic stocks. French sauces are also featured, such as a sauce batârde, a quick version of a hollandaise sauce. Fish comprises most entreés— sole in rosemary cream and salmon in red wine butter sauce are but two examples. Methods for preparing foie gras, duck, and beef are straightforward, as are fruit-focused desserts and a chocolate mousse. Zausner’s handwritten menus and personal photos with famous French chefs (the Troisgros brothers, Roger Vergé, etc.) bring her story to life, as do Harper’s reminiscences of cooking and traveling with Zausner. With these splendid recipes, the cuisine of the nouvelle masters is within reach of many a home cook. (BookLife)
Michael Anthony, Executive Chef, Gramercy Tavern Restaurant NYC

"Few people, if any, knew the intimate details of some of the most famous restaurants in France and Switzerland the way Adrienne did. This collection of recipes provides unique insight into culinary history. Adrienne documented every meal, knew each of these chefs personally and cooked these recipes at home. Cooking with Adrienne provides enthusiastic cooks with a rare look at the fine points of understanding, appreciating and replicating the cuisine of these masters. Their legacy has a direct link to contemporary cooking around the world.” 

News
05/09/2017
Book Launch: Cooking with Adrienne A Story of Friendship and Food

New Book Launch TV Clip - Cooking with Adrienne: A Story of Friendship and Food tells the story of Cooking and Eating with Three-star Chefs

05/09/2017
Cooking with Adrienne: A story of Friendship and Food

Press Release: Cooking with Adrienne: A Story of Friendship and Food

Formats
Paperback Book Details
  • 03/2017
  • 9781539936077 1539936074
  • 156 pages
  • $19.99

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