Charles Virion's French Country Cookbook

Charles Virion's French Country Cookbook was published by master chef Virion. He was the owner of Monblason Inn located in Pine Plains New York. The cookbook includes a collection of French recipes of all kinds and is a cookbook classic. 


Format: Hardcover with dust jacket in protective sleeve, 395 pages. 

Copyright: 1972 

Publisher: Hawthorn Books 

Author: Charles Virion 

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Description: Charles Virion, master chef and owner of Monblason Inn, in Pine Plains. New York, has written a cookbook that specializes in the good, simple, French country-style food that was served at his internationally acclaimed country inn. His aim is to show the American cook how to simplify the preparation of French dishes while preserving the delicate flavors and elegance. 

Chef Virion combines fresh vegetables and herbs, familiar cuts of meat, fish, and poultry, and the basics of French cuisine- butter, cream, and spirits. He has deliberately omitted overly complex recipes, which he feels should be demonstrated in cooking schools. Using updated techniques and streamlined methods. Virion proves that the preparation of superb French food need not be an arduous task requiring exotic and often unavailable ingredients, unnecessary procedures, and obscure "gourmet" equipment. For example, stocks and wines form the base of many meat sauces; for the time-conscious host and hostess, Virion recommends substituting canned consommes that have been simmered with a California wine. While demonstrating how a wire whisk will work wonders with sauces, Virion suggests using an electric beater, which saves time and energy when whipping cream or egg whites. Instead of buying expensive souffle dishes, copper bowls, and special omelette pans. Virion recommends Pyrex baking dishes and Teflon frying pans. 

Combining years of experience and talent to perfect his tempting collection of country recipes. Virion tells which methods are essential for the success of a dish and which steps can be eliminated. With step-by-step instructions and drawings. Virion demonstrates how to prepare souffles, crepes, omelettes, pates, quiches, coquilles, sauces, poached fish, stuffed seafood, roast poultry and game, and flaming desserts. He transforms ordinary vegetables into stuffed appetizers, fried cakes, macedoines, cassoulets, fresh country soups, and julienne strips for salads. Virion lends a modem Gallic touch to such French country favorites as Onion Quiche, Country Vegetable Soup, Tuna Basque, Pork Chops with Apples in Cream Sauce, Baked Stuffed Tomatoes, Ratatouille a la Provencale, Creamed Onions, Coq au Vin, and Endive and Beet Salad. For a sublime finish, he demonstrates how to make the fanciest of desserts, including bavarian creams, Crepes Suzette, mousses, Floating Island, and fruit charlottes and pies. 

Charles Virion spent his early boyhood in Paris and in the province of Lorraine, where he began to cultivate a taste for fine food. His appreciation was based on "the blessings of a good palate" and membership in a family of excellent cooks. With these assets, Charles Virion became a self-made chef in New York during the Depression years. Mr. Virion worked as private chef to Orson Welles, Richard Rodgers, and John Ringling North before opening his own inn, Monblason in 1959 it became a haven for discriminating guests until 1970, when Mr. Virion retired. 


Condition: Dust jacket has some tears, but is further in good condition. 

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