Informationen zum Autor 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. Klappentext 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. Zusammenfassung Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque! ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur.

Autorentext

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.

Klappentext

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.

Zusammenfassung
Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur.