(French) Jean Vergnes. A Seasoned Chef: Recipes and Remembrances from the Chef and Former Co-Owner of New York's Famous Le Cirque Restaurant. Foreword by Pierre Franey. Art Undeniably inspiring yet also happily

Undeniably inspiring yet also happily pragmatic

The recipes in this book don't take long to make

author of The Paris Café Cookbook

Istanbul veal

Blood red cloth

(French) Jean Vergnes. A Seasoned Chef: Recipes and Remembrances from the Chef and Former Co-Owner of New York's Famous Le Cirque Restaurant. Foreword by Pierre Franey. Art Undeniably inspiring yet also happilyIllus. from photographs. Jacket. First Edition. NY: Donald Fine, [1987]. The first chef at New York's Le Cirque, Vergnes was colleagues with the early wave of French chefs who came to America to work in fine dining: Pierre Franey, Jacques Pepin, Andre Soltner, and more. Photographs of his storied career share space with classic recipes from the restaurant. Near fine. (102)