Dining with Marcel Proust
Lieferbar innert 2 Wochen
BeschreibungA collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
PortraitShirley 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.
Pressestimmen"The definitive volume on the foods that are mentioned in great detail throughout the works of Proust... A delightfully informative book." New York Times
Untertitel: A Practical Guide to French Cuisine of the Belle Epoque. 'At Table'. New ed. Illus. Sprache: Englisch.
Verlag: University of Nebraska Press
Erscheinungsdatum: Juni 2006
Seitenanzahl: 155 Seiten