Monet's Palate Cookbook: The Artist and His Kitchen Garden at Giverny by Aileen Bordman and Derek Fell

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Notes about this book

  • GloriaG on March 01, 2026

    The has quickly become one of my favorite cookbooks! The recipes are easy to follow, delicious, and beautiful. The book itself is interesting to browse. Love the connection between Monet, his garden at Giverny, and bringing fresh vegetables and herbs into recipes. The book is described as a “culinary tour” linking Monet’s passion for art and fine cuisine. Yet I found the recipes to be casual, approachable country French cuisine. Wonderful photography adds to the experience. Each recipe starts with a little paragraph offering some insights about the ingredients, region, Monet, and inspirations for the recipe adding to the whole experience.

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  • ISBN 10 1423639979
  • ISBN 13 9781423639978
  • Published May 01 2015
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Gibbs Smith
  • Imprint Gibbs M. Smith Inc

Publishers Text

Foreword by Meryl Streep.

For the first time in history, Monet’s Palate Cookbook: The Artist & His Kitchen Garden at Giverny brings Claude Monet's beloved kitchen garden back to life. Written by filmmaker Aileen Bordman and garden writer Derek Fell, the book includes sixty recipes linked to Monet's two-acre kitchen garden near his home at Giverny, France. Included is detailed information about the vegetables he grew, plus photographs and descriptions of the house interiors and gardens capturing Monet's extraordinary lifestyle. Meryl Streep has written the Foreword and the recipes beautifully photographed by Steven Rothfeld.

The farm-to-table tradition lived passionately by Claude Monet has been brought into the 21st century which beckons one to take a culinary journey in Monet's footsteps. The backdrop to the renaissance of the garden are chapters that cover Monet’s lifestyle including French tips for entertaining as well as recipes inspired by his cooking journals and places he visited.

The recipes were developed using the abundance of fresh herbs and vegetables found in Monet's kitchen garden. Some of Monet's favorites to grow in the kitchen garden included zucchini, cherry tomatoes, radishes, pearl onions, brussels sprouts, asparagus, rosemary and mint. A few of the recipes are of French origin, such as the famous Normandy apple tart. Others are from locations abroad where he traveled in search of motifs to paint, such as the Savoy Hotel, London where Monet acquired their recipe for Yorkshire pudding. Exquisite photography and inspired recipes brings Monet’s kitchen garden back to life.

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