Cooking with Adrienne A Story of Friendship and Food edition by Joan Harper Cookbooks Food Wine eBooks
Download As PDF : Cooking with Adrienne A Story of Friendship and Food edition by Joan Harper Cookbooks Food Wine eBooks 
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 Verge 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.
"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.”
Michael Anthony, Executive Chef, Gramercy Tavern
Gael Greene, InsatiableCritic.com, said 'Adrienne’s passion for cooking comes through so powerfully in this book. I loved seeing the menus she hand-wrote for special dinners, many recorded here, and I'm used and moved remembering the adventures with Jean Troisgros in Napa Valley.'
In the book the mysteries of making a sauce are revealed, from a simple jus to beurre blanc and hollandaise, as well as the basics of stock and vinaigrette. The recipes run the gamut from Raymond Thuilier’s Gratin Dauphinoise, Auberge de Noves’ Caneton en Papillotte, Adrienne’s own Pigeonneaux aux Morilles, Frédy Girardet’s Passion Fruit Soufflé to the simpler, but no less delicious, Tetou’s Tomate Provençal, Pasta with Pesto and Scallops, Lemon Chicken and Potatoes, and Moussaka. They reflect Adrienne’s belief that all food is good food if prepared properly.
The author, Joan M. Harper, began travelling, eating and cooking with Adrienne and her husband more than 25 years ago. Just as Adrienne taught her to cook, Joan shares with us Adrienne’s favorite recipes from some of the greatest chefs of the twentieth century, as well as her own original dishes, carefully explained with the French terms and fancy kitchen jargon laid bare. Alongside the recipes are the equally delicious stories from Adrienne’s culinary travels the month she spent cooking under the direction of three-star chef Jean Troisgros when he was a guest in their house in Mougin; She and her husband were the first Americans to visit Alain Chapel's restaurant in Mionnay; sitting next to Julia Child and her husband in Michel Guérard’s Paris restaurant, Pot au Feu, and many, many more.
The mysteries of making a sauce are revealed, from a simple jus to beurre blanc and hollandaise, as well as the basics of stock and vinaigrette. The recipes run the gamut from Raymond Thuilier’s Gratin Dauphinoise, Auberge de Noves’ Caneton en Papillotte, Adrienne’s own Pigeonneaux aux Morilles, Frédy Girardet’s Passion Fruit Soufflé to the simpler, but no less delicious, Tomate Provençal, Pasta with Pesto and Scallops, Lemon Chicken and Potatoes, and Moussaka. They all reflect Adrienne’s belief that all food is good food if prepared properly.
When Adrienne developed a rare form of dementia – Primary Progressive Aphasia – which robbed her of the ability to cook, speak or write, Joan began gathering together all of Adrienne’s recipes and stories. The result is this book which captures the camaraderie between these two women, united in their love of cooking and eating the best food possible. A portion of the proceeds from the book will be donated to finding a cure for PPA.
Cooking with Adrienne A Story of Friendship and Food edition by Joan Harper Cookbooks Food Wine eBooks
This is a wonderful book for many reasons. Not only is it well written and beautifully illustrated but the recipes and instructions are so easy that anyone can make these dishes. I have already made the moussaka and the lemon rosemary chicken and both were outstanding. I will be busy making stock to keep in my freezer to use as the base for many dishes to come. I am a huge fan of classic French cuisine and cannot wait to test out the rest of the recipes in this book! The story this book tells is both funny and nostalgic and is worth reading even by those who would rather have someone else cook the dishes for them!Product details
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Cooking with Adrienne A Story of Friendship and Food edition by Joan Harper Cookbooks Food Wine eBooks Reviews
I have now sent this wonderful book to several family and friends. Some day I hope to move my cooking skills up a few notches by diving into the recipes. I have experienced the author's dessert making prowess. That alone makes it a "must have" in your food library.
This book is marvelous and a refreshing addition to my kitchen library! I am looking forward to experimenting with the recipes as I have always been a bit shy about “cooking French”. This book is giving me the power to rise up and be confident in the kitchen! Thank you, Joan, for writing and pouring your heart and soul into such a beautiful book. Praise to you and Adrienne for all of the wonderful memories you have captured in this precious book.
Reading Joan Harper’s charming gift of love, “Cooking with Adrienne,” reminds me of our 40 year friendship – how I came to know Adrienne, first in France, and then in our various kitchens. She was the best home cook I knew. I loved the menus she wrote for special dinners, many of them recorded here, and the adventures with Jean Troisgros in Napa Valley. Adrienne’s passion, with her husband Martin’s indulgence, comes through so powerfully in this book. Thank you Joan for capturing all that.
Dear Friends,
Let’s remember the good memories and the tasteful kitchen we have all created and experienced during these years. It has always been a great pleasure to satisfy customers who became our true friends.
Both of you have always been the perfect image of the culinary culture you brought to America and we really admire you! Your book pays tribute to Adrienne’s passion and amazing personality.
Martin and Adrienne, may the friendship of all the great Chefs be a way of comforting one other during this period in your lives.
With all our love.
Pierre & Marie-Thérèse Wynants
Comme Chez Soi
Brussels
This is a book about food but it is inspired by love. The love of one human being for another and the love of two human beings for the very best food. Joan Harper has written this book from her heart and as a tribute to her close friend and confidant, and her regular cooking companion. Adrienne's gradual decline into a most debilitating and rare form of dementia was the trigger for Joan to realise that Adrienne's life's work would be lost if she did not record her recipes and hundreds of pages of notes. Joan set about the herculean task of collating and indexing all the material she could find. In addition she was lucky enough to have many personal memories of lunches and dinners prepared by the greatest of chefs in their famous restaurants.
In celebration Joan has set out a wealth of unique recipes that Adrienne learned from her friends the chefs but above all the book embodies an attitude to food. ' Only the best will do' ... If you take the trouble to follow these recipes you will prepare some great dishes and realise what pleasure and satisfaction can be derived from doing it right and achieving a result you never believed possible.
Adrienne is a very good friend of mine, and this book is a beautiful portrait of a lovely lady. I know she would be pleased. I'm looking forward to more books by Joan Harper, an insightful author.
This book is a well-deserved tribute to an extraordinarily wonderful woman full of "joie de vivre," a great lady
in so many respects.
It's too bad that poor editing, especially of French terms, mars an otherwise marvelous book.
R.L.
This is a wonderful book for many reasons. Not only is it well written and beautifully illustrated but the recipes and instructions are so easy that anyone can make these dishes. I have already made the moussaka and the lemon rosemary chicken and both were outstanding. I will be busy making stock to keep in my freezer to use as the base for many dishes to come. I am a huge fan of classic French cuisine and cannot wait to test out the rest of the recipes in this book! The story this book tells is both funny and nostalgic and is worth reading even by those who would rather have someone else cook the dishes for them!
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