James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, and galas. He started in some of Pariss greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. This title recounts Viaene's memories, amusing anecdotes, and twenty-four of his favorite recipes.
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Pomegranates & Roses
Fire And Ice
With A Pinch Of Spice
When Suzanne Cooks
James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Pariss greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He then trained under a series of renowned cooks, and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high standards. In 1970, Viaene entered the British Ambassadors residence in Paris, a unique locale where the chef plays a central role. The historic home, where he carried out the rest of his forty-year career, provided an idyllic setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and twenty-four of his favorite recipes from throughout his reign in the prestigious kitchen. From the famous Beef Wellington served to Queen Elizabeth II, to typically English tea, and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residences legendary silver service, one of the treasures of the British Embassy in France.
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"This charming account of a life well lived includes two dozen original recipes." -"France Magazine"