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by Rene Verdon
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Rene Verdon's French Cooking for the American Table. From Publishers Weekly. With Norman's assistance, master chef Verdon presents here 12 cooking lessons that include recipes for dishes served at his San Francisco restaurant Le Trianon. The lessons are arranged as follows: soups; sauces; cream puff paste; hors d'oeuvres, entrees and salads; eggs; pie and pastry dough; seafood; meats and poultry; vegetables; pastry cream; puff pastry; elaborate desserts. Verdon's explanations are clear, offering helpful hints and observations in solving problems he anticipates the novice might encounter.
Rene Verdon, a chef for the Kennedy White House and later a San Francisco restaurateur who played a profound role in introducing French cuisine to America, died Wednesday at his home in San Francisco. He was 86. The cause of death was not disclosed. Before first lady Jacqueline Kennedy recruited Mr. Verdon to become the White House executive chef in 1961, cooking duties were split between middling caterers and a handful of chefs. Not so under Mr. Verdon, who had worked his way up from the carrot-peeling trenches in France.
René Verdon (June 29, 1924 – February 2, 2011) was a French-born American chef. Verdon was the chef for the White House during the administrations of John F. Kennedy and Lyndon B. Johnson. Verdon was hired by First Lady Jacqueline Kennedy in 1961. Verdon was born in Pouzauges, western France in 1924. His family owned a bakery and pastry shop. He had two older brothers, a baker and pâtissier, this is where he got his inspiration to become a chef.
René Verdon, whose position as the White House chef during the Kennedy administration helped him project the allure of classic French cuisine to the American public, died on Wednesday in San Francisco. The cause was leukemia, said his wife, Yvette. Mr. Verdon brought French culinary flair to the White House, long a headquarters for dull institutional cooking often supplied by outside caterers.
Remembering René Verdon Every time I make scrambled eggs, I think of René Verdon.
Remembering René Verdon. French chef had a hand in revolutionizing cooking in America. Every time I make scrambled eggs, I think of René Verdon. It enriches the dish and keeps the eggs from overcooking.
René Verdon was a French-born American chef. At the age of 13 Verdon began an apprenticeship after which he worked in several prestigious restaurants in Paris and Deauville including Le Berkeley. He emigrated to the United States in 1958. Once in New York, Verdon found work at the Essex House restaurant as well as Louisiana Caravelle and the Carlyle Hotel. While at Louisiana Caravelle Verdon was recommended to Jacqueline Kennedy by head chef Roger Fessaguet. The First Lady originally hired Verdon temporarily to deal with the high demands of luncheons after the inauguration.
10 Principles of Modernist Cuisine. Modernist Cuisine Shop.
Written by René Verdon, best chef in U. S. who served the White House. René Verdon, whose position as the White House chef during the Kennedy administration helped him project the allure of classic French cuisine to the American public. His outstanding food was enjoyed by leaders in the arts, sciences, industry, and government from virtually every part of the globe. Over 500 recipes and menus: Bouillabaisse Marseillaise, Crabmeat Royale, New England Clam Chowder and a disaster proof Soufflé. Recipes include a combination of classic French masterpieces and simpler American fare that delighted President Kennedy.