Description
Book SynopsisInspired by references to the "delicious books of Pampille" in Proust's "Remembrance of Things Past", this book is adapted for the modern American kitchen. It includes recipes that are practical for modern cooks.
Trade Review"King has done her colleagues an enduring professional service with publication of Pampille's Table."—
Food Arts"[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."—
Publishers Weekly“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
Les Bons Plats de France. King has adapted the work for 21st-century kitchens and renamed it
Pampille’s Table. . . . 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.”—
Bloomsbury Review
