Ebook Download At Home with May and Axel Vervoordt: Recipes for Every Season, by Michael Gardner Axel Vervoordt
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At Home with May and Axel Vervoordt: Recipes for Every Season, by Michael Gardner Axel Vervoordt
Ebook Download At Home with May and Axel Vervoordt: Recipes for Every Season, by Michael Gardner Axel Vervoordt
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Review
"I got this beautiful--no, make that gorgeous-- cookbook with the most spectacular photographs I’ve seen in ages....I long to be her dinner guest. So, I think, would you." ~Headbutler.com"The book is organized by season, and many of May's more than 100 dishes were inspired by the bounty of her own gardens. All of them are surprisingly light and healthful, such as butternut squash stew, zucchini tartlets, and lentil-and-tomato soup." ~Veranda Magazine“Already widely known within the fields of art and design, this cookbook may put them on the map for their recipes as well.” –Cultured
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About the Author
May Vervoordt oversees various interior design endeavors at the family firm. A renowned hostess, she applies the same eye for detail in her selection of table decorations as she does to her light, clean menus. Axel Vervoordt is an internationally renowned interior designer and antiques and art dealer. Chef Patrick Vermeulen has collaborated with the Vervoordts since 2001, and previously worked in several Michelin-starred restaurants. Writer Michael Gardner’s work has appeared in various American literary journals; he was nominated for a Pushcart Prize. Journalist and photographer Jean-Pierre Gabriel has written many books and articles.
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Product details
Hardcover: 176 pages
Publisher: Flammarion (September 4, 2012)
Language: English
ISBN-10: 9782080201102
ISBN-13: 978-2080201102
ASIN: 2080201107
Product Dimensions:
9.5 x 0.9 x 11.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
22 customer reviews
Amazon Best Sellers Rank:
#562,843 in Books (See Top 100 in Books)
How much do I love this book? I am going to buy a second copy to keep in my car, so that when I see what looks fresh and wonderful at the market, I'll be able to refer to this book and make sure that I have all the ingredients to make the fabulous recipes that are in this book. Fresh, healthy fare, with a strong emphasis on vegetables and herbs; never have I seen a cookbook that makes such liberal use of virtually every herb under the sun. We're bound to be healthier if we use these recipes. Nearly every recipe has a beautiful color photo of the prepared dish. The presentations are absolutely gorgeous. If you love to cook and eat with maximum healthfulness, buy this book.
I'm not a great cook. This book is not complicated. I already made the baked cod. Easy and so much better than I'd end up with if left to my own spice-less devices. Also enjoyed the photos and the stories along the way. There are a lot of cookbooks out there, but so few that I resonate with. This one makes me sing. This one I can use everyday. Lots of veggie and fish dishes -- which is good, because I don't eat meat.
This book has different wonderful recipes with magnificent photos. Packaged with care. Do good I gave it as a special gift and then ordered another for myself.
I love Axel Vervoordt, and there are some nice images. However the quality of the printing of this book is poor quality. Matte printed pages that almost seem like recycled paper. When you buy a design book, you want it to be luxurious. This is not that.
Not one I will keep.
a gift
This is a fantastic book, a work of art for display and a fantastic, simple and healthy recipes to cook. You will not only love the contents but will admire wonderful pictures.
The photographs are gorgeous, the color sensibility very Flemish; many of the photos look like a corner from a Vermeer painting. So, as an "art" book, I love it. However, if you are looking for recipes for traditional Flemish dishes, this is not the book for you. Many of the recipes use herbs and other ingredients that are never found in traditional Flemish cuisine. For Americans, there should have been notations suggesting alternatives to certain ingredients, i.e. nettles, sucrines, chervil. I live in California; I'd never heard of a sucrine and the last time I saw a nettle was in Belgium. Perhaps it's different in other parts of the U.S., but here in southern California you will have a very hard time finding fresh chervil, or even dried chervil. As beautiful to look at as the book is, the style of life it describes, and the recipes, are for the most part rather esoteric.
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