- We will send in 10–14 business days.
/images/books/4352382/9780803278271.jpg)
- Publisher: Bison
- ISBN-10: 0803278276
- ISBN-13: 9780803278271
- Format: 13.7 x 20.4 x 1.5 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Pampille's Table (e-book) (used book) | bookbook.eu
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 17d.02:24:39
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Bison
- ISBN-10: 0803278276
- ISBN-13: 9780803278271
- Format: 13.7 x 20.4 x 1.5 cm, softcover
- Language: English English
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.
Reviews