A la Table de Flaubert
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Like À la Table de Molière, this book by Valérie Duclos explores a major French writer through food. Originally published for the bicentennial of Gustave Flaubert’s birth, it pairs passages from his novels with recipes by Normandy chefs inspired by the settings, ingredients, and atmosphere of his work.
The food interprets regional Norman cooking instead of attempting historical recreations. Rcipes are organized by the work which inspired them: Madame Bovary, Salammbô, Sentimental Education, and The Temptation of Saint Anthony among them.
Photographs of the finished recipes, landscapes, historic houses, and period interiors evoke the places that shaped Flaubert’s life and writing. A literary companion as much as a cookbook, it offers an engaging portrait of Normandy’s culinary heritage through one of its most celebrated authors.
Hardcover. Color photographs throughout. In French.
Published on November 20, 2020
