Pampille's Table Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats De France
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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."King has done her colleagues an enduring professional service with publication of Pampille's Table."—<i>Food Arts</i> "[In King's] excellent translation, many of the recipes exhibit a timeless appeal and are surprisingly appropriate for the modern table, as is Pampille's advice. . . . Readers will be enchanted with the voice and view of Pampille."—<i>Publishers Weekly</i> "The At Table series published by the University of Nebraska Press provides several welcome additions to the culinary library. . . . King has translated the work of . . . Marthe Daudet, author of the 1919 <i>Les Bons Plats de France</i>. King has adapted the work for 21st-century kitchens and renamed it <i>Pampille's Table</i>. . . . Daudet's wry observations make this cookbook a treat to read. . . . For those who would like to try French cooking or wish to improve their repertoire, Daudet is a wonderful guide and culinary philosopher."—<i>Bloomsbury Review</i>