White Truffles in Winter

White Truffles in Winter

by N. M. Kelby
3.7 7

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Overview

White Truffles in Winter by N. M. Kelby

A breathtaking novel, rare and moving, about the world's greatest chef and his unruly heart.White Truffles in Winter imagines the world of the remarkable French chef Auguste Escoffier (1846-1935), who changed how we eat through his legendary restaurants at the Savoy and the Ritz. A man of contradictions—kind yet imperious, food-obsessed yet rarely hungry—Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. In the last year of Escoffier's life, in the middle of writing his memoirs, he has returned to Delphine, who requests a dish in her name as he has honored Bernhardt, Queen Victoria, and many others. How does one define the complexity of love on a single plate? N. M. Kelby brings us the sensuality of food and love amid a world on the verge of war in this work that shimmers with beauty and longing.

Product Details

ISBN-13: 9780393079999
Publisher: Norton, W. W. & Company, Inc.
Publication date: 11/07/2011
Pages: 352
Product dimensions: 6.56(w) x 9.62(h) x 1.16(d)

About the Author

N. M. Kelby is the critically acclaimed author of In the Company of Angels, Whale Season, and the Florida Book Award winner A Travel Guide for Reckless Hearts, among other works. She lives in St. Paul, Minnesota.

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White Truffles in Winter 3.7 out of 5 based on 0 ratings. 7 reviews.
Atthebeach More than 1 year ago
I absolutely fell in love with this book. I never wanted to stop reading and did not want it to end. The story of Auguste Escoffier, the first world-renowned chef who changed cooking forever, is a great story in itself----his theories on cooking, cooking tips (I took notes at times), recipes, dinners, grand events, his kitchens and staffs, his great hotels and restaurants, his famous customers, and his most cherished ingredients. All fascinating and luscious! Then there is the story of his life and loves: his wife, Delphine the poet, and his lover, Sarah Bernhardt, the great actress. Complex, passionate and painful, and beautiful at the same time. Then there is the story of the times: great change in Europe, the leaders of the world (who Escoffier fed), the slow but certain run-up to war, the fears of the people, and how food and fine dining played a role in it all. And there is the story of the end of life, a life very fully lived, the need to tell his own story before it's too late, and the need to end his life the way he wanted to end it. Food, love, celebrity, success, heartbreak, history, life, death, all wrapped up in passion and food in this wonderful book. Along with his amazing story, I learned some great things about cooking and I'll keep trying some of his methods. And I want to know more. What a fascinating man! I know, it's a novel, but this story really brought Escoffier to life.
TonyaTells More than 1 year ago
This book made me extremely hungry. I have never heard of Escoffier and so this book opened new doors for me. His relationship with his wife Delphine is a bit odd and a tad complicated. Maybe because he had an affair with Sarah. The character that spoke to me the most was the maid, Sabine. Although she was slow and not really wanting to work, I like how much she worked at the end and was learning about cooking. Every page was a picture anew, full of plates of food, images of things unique. I appreciate the author's details in every page. The description of the Red Dinner was beyond amazing, I felt as if I could feel each thing as he said it. Kelby is a very talented author and I wish to read more! I did give it 4 stars because, in some parts I just felt a bit lost, other than those moments, I was so engrossed in this novel, I felt bereaved when it ended. I received a copy of this novel from first reads on Goodreads in exchange for my honest opinion.
Lolly_B More than 1 year ago
Richly imagined tale of the man who revolutionized the culinary world. Haven't enjoyed a book about food so much since Ruth Reichl's Tender at the Bone and Julie and Julia. Readers looking for a tightly-woven plot will be disappointed. This is a different sort of book, but decidedly satisfying in context. Four stars for imagination and for making me very hungry.
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
I chose this book for book club. I didn't love it, despite the many glowing reviews. The food descriptions are very detailed and yummy and it lends itself to a French-themed book club meeting quite well. Otherwise, just eh. If you are really into gastronomy, Sarah Bernhardt, or French history between 1880 and 1945, go for it.