Monet's Table: The Cooking Journals of Claude Monet

Very disappointed in the condition of the book. It was described as "Very Good", but in actuality should probably have been described as just "Good". The dust jacket has multiple tears in it, is clearly worn, the front right bottom corner is missing a huge 4" corner piece that clearly ripped off, and it has coffee/food stains on it. The stories, photos and contents in the book are lovely, but the condition of the book is NOT as described.

The book has a great way of telling stories of Monets history. I really enjoy the photos, and will use some of the recipes. What fun!

This is one of my favorite books in the whole world, not because of any one thing, but because of how its different parts hinge together to stand you right in the middle of a completely creative spirit. You can get lost in the pages and sense Monet's life. His gardens, the notes on food, the kitchen. It is a large book, perfect for a lap. Sit with it and list-making tools. Think of a kitchen in another time, when food was beautiful and flavors strong and true. I have made the green cake (vert-vert) and it was pretty good, amazingly pretty. The recipes chew at the back of your mind and then you find yourself making something from it on a rainy day when you have also bought flowers at the grocery. If you get this book you will probably buy flowers at the grocery from then on, and that will make you happy.

As a lover of the Impressionist movement, I felt compelled to make the pilgrimage to the house of Claude Monet located a few miles north of Paris in the small town of Giverny, Normandy. Monet's refuge is a shrine of the art world renowned for its beautiful and expansive garden filled with flowers, trees, a lake and its famous bridge. When I entered Monet's home, the dining room made a strong impression upon me: large, very inviting and splashed in yellow as if Monet had tried to capture the strong summer sun to overcome the cloudy winter days of Normandy. The table for twelve was tastefully set with blue and white china with a centerpiece of dazzling fresh flowers, as if beckoning its guests to prepare for a savory adventure to be accompanied by lively discussion. As I passed through the dining room into the kitchen, I noticed that the old, black oven fitted with brass trim and graced with copper pots and pans was still capable of generating warmth, even if the fire went out of it long ago. It was at that moment that I decided to purchase "Monet's Table: The Cooking Journals of Claude Monet", and I have reaped far more from this book than the French francs I had traded in return.In an interview published on November 26, 1900, in "Le Temps", Claude Monet declared "I am a Parisian of Paris. I was born there in 1840, ... I was born incapable of being disciplined. No one was ever able to make me stick to the rules, not even in my youngest days." Despite this boastful protestation, I am of the personal opinion after having studied his art, visited his home and read books and journals about the artist, that he was, if not disciplined, then certainly dedicated and devoted to the creation of the sensory arts of painting and fine dining in their truest form. These qualities are beautifully illustrated in this beautiful cookbook featuring 160 recipes of Monet's best-loved dishes such as Cezanne's bouillabaisse, Coquilles Saint-Jacques a la Florentine, Lobster Newburg, duck pate', chestnut soufflé, crepes made with Cognac, orange and almond cake and even banana ice cream. The book is comfortably divided into sections including soups, egg dishes, entrees, poultry, meat, game, seafood, desserts and conserves. I personally appreciate the range of simplicity to complexity offered by these recipes that enable me to select from those that are easy and fast to prepare and those that require more time and ingredients, depending upon the time I wish to allot. What I most enjoy sharing with my family and friends is the old world taste and richness of the dishes offered by this book that you do not readily find in most cookbooks. As an added and unexpected bonus, I am transported to a beautiful part of our world, rich in its history and creative in its many art forms that live on in my memory through this book. The Preface was written in the form of a dedication to Claude Monet in May 1989 by Joel Robuchon, the Jamin Restaurant Chef de Cuisine. He researched the noteb

I asked for this book for Christmas after glancing through it at the Bostom Museum of Fine Arts. Monet's one of my favorites, and the biographical stuff (about a third of the book) is fine.But the recipes are remarkable! Monet was a fanatic in the kitchen, swiping recipes from everybody he knew -- there are reproductions of some of his notebook pages, and they're interesting even if your French (like mine) is weak.I've done six of the recipes, pork and fish and potatoes and what-all -- and every one was remarkable. This was a period in French cooking where haute cuisine was starting to materialize out of the various regional traditions, and Monet was a careful and discriminating observer of the process.If you love painting and eating, you have to have this book!

Monet, the artist, was also a senualist who relished the beautiful life. Surrounded by his glorious gardens, his home and life were as artistic as his paintings. The author, wife of a descendent of Madame Monet, has created a stunning revelation of Monet's gastronomical preferences. His "table" was always wonderful, whether in the dining room or on excursions. This book offers delectable recipes recreated in photographs. This glimpse into Monet's home is fantastique!

I have read this book several times. I get a clear understanding of Monet's daily habits and routines. I think this allows one to see how he prioritized all details of his life and how painting was an expression of the beauty he was surrounded by. He created social situations and gatherings as well as captured the beauty of the gardens he was responsible for. The untrained eye might believe his paintings were randomly composed and his gardens were random as well. I think he merely had perfected the art of naturally arranging items. He did this in a way that reflected his personality and his loves. He did not impose them on others nor did he allow his choices to be influenced by those arround him. He merely accomodated all the special desires of his family and his friends without leaving his desires out of the picture. A great host and someone I would have found very interesting. He is depicted as demanding and exacting. This book provides many references to the daily life of Claude Monet and the style he created.