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9780803278264

Dining With Marcel Proust

by
  • ISBN13:

    9780803278264

  • ISBN10:

    0803278268

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2006-06-01
  • Publisher: Bison Books

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Summary

Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into a remembrance of things past." He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris. Shirley King, professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster a l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook. Shirley King (1931-2005) was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood and Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France" available in a Bison Books edition. She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor.

Author Biography

Shirley King (1931–2005) was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood and Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's “Les Bons Plats de France,” available in a Bison Books edition. She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor.

Table of Contents

Foreword 7(2)
James A. Beard
Introduction 9(4)
Hors d'&Oelig;uvre, Soups and Pates
13(16)
Luncheon Dishes
29(8)
Fish and Seafood
37(16)
Meat
53(10)
Poultry and Game
63(20)
Vegetables and Salads
83(12)
Sauces
95(8)
Breads
103(6)
Cakes and Pastries
109(24)
Desserts and Ices
133(14)
Confectionery
147(4)
Soft Drinks
151(4)
Miscellaneous Essentials
155(5)
Index 160

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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