Cuisine les Écrivains, XVIIIe Siècle
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Voltaire, Beaumarchais, Laclos, Rousseau. The writers of the French Enlightenment left behind a rich record of how their world ate, from domestic scenes to formal occasions, and chef Guy Savoy has mined that record for culinary inspiration.
Each recipe translates a literary reference into something suited to a contemporary kitchen, with the range of preparations (broths and vegetable soups, fish and meats, classic pastries) reflecting both the ingredients of the period and Savoy's own approach to technique.
Excerpts and commentary accompany the recipes throughout, situating each dish within its literary context and opening onto the culinary habits of the Enlightenment more broadly. The result is a book that links gastronomy to the intellectual life of the period, practical as a cookbook, equally valuable as cultural history.
Hardcover. Color photographs and period illustrations throughout. In French
Published on October 1, 2024
