Monet's Cookery Notebooks by Claire Joyes

  • Leek and potato soup (Soupe aux poireaux et pommes de terre)

    from Monet's Table: The Cooking Journals of Claude Monet Monet's Table by Claire Joyes and Jean-Bernard Naudin

    • Categories: Soups; French; Vegetarian
    • Ingredients: butter; leeks; potatoes
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Notes about Recipes in this book

  • Chicken with chervil (Poulet au cerfeuil)

    • Bloominanglophile on September 30, 2015

      This recipe jumped out at me because I have some chervil in my garden, and because it looked like an easy recipe (weeknight cooking). The instructions are simple--no in-depth instructions and hand holding, so I will share some observations: It didn't say to cover the chicken after the wine is added, so I would let a bit of the alcohol cook off before covering it. The chicken will cook faster, turn out moister, and you won't have cooked off all the wine needed to make the sauce. Do cook the sauce for a bit, otherwise it just tastes like raw flour. I had to use chicken stock to thin out the sauce, and this worked just fine. What resulted was a nice chicken dish that my family enjoyed. It has that classic French flavor (even though I could hardly taste the chervil--maybe add some tarragon?) and it's fun to imagine Monet presiding over the table where this dish was served.

  • Green cake (Vert-vert)

    • MelW66 on November 05, 2020

      This recipe takes a lot of preparation and requires a good countertop to make the glaze. But it is worth it for a special celebration.

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  • ISBN 10 0091780780
  • ISBN 13 9780091780784
  • Published Jan 01 1993
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition Sixth impression
  • Countries United Kingdom
  • Publisher Ted Smart

Publishers Text

English translation of original French edition, "Les Carnets de Cuisine de Monet". The recipes collected in his notebooks include dishes Monet had encountered in his travels or had come across in the restaurants they frequented in Paris, as well as recipes from friends, such as Cezanne's bouillabaisse and Millet's petits pains. For this book the author, Claire Joyes, has spent years selecting the Monet's favourite recipes and writing wonderfully evocative introductory text. Illustrated with reproductions of Monet's paintings, specially commissioned colour photographs of Giverny, selected shots of finished dishes and facsimile pages from the notebooks themselves, it provides a unique insight into the private life of the world's greatest Impressionist painter.

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