Revolutionizing French Cooking

About this book

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.