Author: Verdon, Rene with Carl Lyren
Title: French Cooking For The American Table
Publisher: Doubleday
Place Pub: Garden City
Date Pub: 1974
Edition: 3rd ptg
ISBN: 0385087020
Pages: 634
Binding: Hardback
Condition: VERY GOOD very good dj
Book Id: MAIN002811I
Details: Preface, index
Summary: The resident chef of the White House during the Kennedy and early Johnson years, tells how to cook and serve more than 1350 classic French dishes made with America's native foods.
About the author: Rene Verdon, Maitre­Cuisinier de France, is one of the world’s foremost chefs. We know him better as The White House Chef, the man who for five years resided at The White House with the Kennedy and Johnson fami­lies; and as author of The White House Chef Cookbook, which has now been translated into Japanese.
Born to a family of bakers in Pouzauges, France, he began his apprenticeship at the traditional age of 13. The years that followed took him to such famous Parisian restaurants as La Calavados, Le Berkely, and Cercle Hausmann, the fabled Hotel Normandy at Deauville, the SS Liberté, and the reknowned Carlyle Hotel and Essex House in New York. And finally he achieved the most respected position of all, Executive Chef of The White House.
Since that time, he has traveled throughout the United States, shopping the super­markets, studying American foods, and applying his inter­national cooking skills to American ingredients.
Today (1974), René and his wife Yvette live in that capital of good foods and cooking, San Francisco, where he owns and manages an elegant French restaurant, Le Trianon.