Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France
Inspired by references to the "delicious books of Pampille" in Proust's Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878-1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille's language and work, King has updated the recipes when necessary to make them practical for modern cooks.
Shirley King (1931-2005) worked in the food business for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. She was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood.
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Shirley King (1931-2005) worked in the food business for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. She was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood.
Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France
Inspired by references to the "delicious books of Pampille" in Proust's Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878-1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille's language and work, King has updated the recipes when necessary to make them practical for modern cooks.
Shirley King (1931-2005) worked in the food business for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. She was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood.
Shirley King (1931-2005) worked in the food business for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. She was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood.
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Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France
276
Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France
276Paperback
$24.95
24.95
In Stock
Product Details
| ISBN-13: | 9780803278271 |
|---|---|
| Publisher: | UNP - Bison Books |
| Publication date: | 01/01/2006 |
| Series: | At Table |
| Pages: | 276 |
| Product dimensions: | 5.31(w) x 8.00(h) x 0.70(d) |
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