Roy Andries de Groot

In the high Alpine valley of La Grande Chartreuse, Roy Andries de Groot discovered by accident a charming and unpretentious little inn, L’Auberge de L’Atre Fleuri. Impressed by the devotion of its owners — les Mesdemoiselles Artraud and Girard — to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, heavy winter stews, roasted meats, pâtes, terrines, and fruity and spirituous desserts — the best of French cooking.Superb food, fine wine, and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal — these are the ingredients of this remarkable book, now considered a classic.

"A newly revised edition of a great cookbook that uses foods of the seasons as a guide to variety, adventure, and excellence in day-to-day family eating."

Esquire's handbook for hosts [Jan 01, 1973] De Groot, Roy Andries …

Essays describe the author's childhood, exotic foods, favorite restaurants, secrets of dining, wines and spirits

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Book by De Groot, Roy Andries

Baron Roy Andries de Groot (1910 – 1983), was a British-born American culinary writer and wine critic. De Groot's "Recipes from The Auberge of the Flowering Hearth" published in 1973 is a classic in its field. It is the story of how de Groot went to France to seek out the history of the liqueur Chartreuse. In doing so, he discovered the world of two women who cooked with the seasons, which became the focus of the book. He later moved with his wife, Kathryn, and his seeing-eye dog companion, Nusta, to the Westbeth Artists' Colony in Greenwich Village. REVOLUTIONIZING FRENCH COOKING was his next book published in 1976. In this brilliant rendering for American cooks, Baron de Groot offers a lavish sampling of the great innovations of contemporary French cooking. He explains how to re-create the dishes serving in the greatest restaurants of France, Mayonnaise Without Oil by Chef Roger Verge; a Navarin of Lobster with Garden Vegetables by Chef Paul Bocuse, Noisettes of Lamb with Rose Champagne by Chef George Dumas; Pot Roast of Veal from brother Chefs Jean and Pierre Troisgros; and a Champagne Fruit Cup as prepared by Directeur Marcel Kreusch; and many, many more. And all this is offered without gobs of butter, cream, cholesterol-loaded egg yolks, flour or sugar – and, by the way, without leaving you feeling stuffed or guilty. Besides explaining what this major change in French cooking meant, Baron de Groot gives detailed portraits of the chefs behind the recipes – their personalities, philosophies, manner of living, special techniques and fascinating innovations. This book redefined the traditional approach to French cooking and brought it in tune with the habits and mood of our times for simple, natural, elegant dining. REVOLUTIONNIZING FENCH COOKING is the essential cookbook for fitness-conscious bon vivants who want to enjoy the most interesting gastronomic experience of modern times.

A history, classification, and evaluation of American wines analyzes the wines according to grapes used and variations in taste and character, rating the wines and discussing vineyards, wine makers, and wineries