Dining with Marcel Proust A Practical Guide to French Cuisine of the Belle Epoque
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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."The definitive volume on the foods that are mentioned in great detail throughout the works of Proust. . . . A delightfully informative book."—<i>New York Times</i>
"The At Table series published by the University of Nebraska Press provides several welcome additions to the culinary library. Shirley King’s <i>Dining with Marcel Proust</i>, first published in 1979, is a natural, given what even someone who has not read Proust knows about him: master of the evocative, sensory life and, of course, the source of that famous passage about those madeleines."<i>—Bloomsbury Review</i>
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.