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Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



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    Station Eleven

    Emily St. John Mandel 9780385353304

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25 Remote Warehouse Cooking and Food- French

Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque (At Table)

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Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque (At Table) Cover

 

Synopses & Reviews

Publisher Comments:

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, a 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 à 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.

Synopsis:

A 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.

Synopsis:

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, a 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 À 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.

About the Author

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.

Product Details

ISBN:
9780803278264
Author:
King, Shirley
Publisher:
Bison Books
Foreword by:
Beard, James
Foreword:
Beard, James
Author:
Beard, James
Subject:
French
Subject:
Cookery, french
Subject:
History
Subject:
Regional & Ethnic - French
Subject:
Cookery, French -- History -- 19th century.
Subject:
Cookery, French - History - 20th century
Subject:
Cooking and Food-French
Edition Description:
Trade Paper
Series:
At Table
Publication Date:
20060631
Binding:
TRADE PAPER
Language:
English
Illustrations:
Illus.
Pages:
155
Dimensions:
9.92x8.06x.36 in. .76 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » French
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Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque (At Table) New Trade Paper
0 stars - 0 reviews
$18.25 In Stock
Product details 155 pages Bison Books - English 9780803278264 Reviews:
"Synopsis" by , A 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.
"Synopsis" by ,
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, a 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 À 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.

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