{"product_id":"cuisine-les-ecrivains-xixe-siecle","title":"Cuisine les Écrivains, XIXe Siècle","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBalzac's bourgeois dinners. Zola's popular feasts. Maupassant's intimate suppers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere storied chef Guy Savoy reads nineteenth-century French literature as a culinary record, then translates what he finds into contemporary recipes. Each dish is accompanied by the passage that prompted it, so the book works simultaneously as a cookbook and close reading: the food illuminates the texts, and the texts give the food a context that reshapes how you taste it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSavoy's approach is interpretive rather than reconstructive. He reads scenes and uses them as a point of departure, revealing how one of France’s great chefs thinks about flavor, occasion, and mood. The dialogue between literature and cooking runs both directions: familiar authors are reconsidered through what they ate and imagined eating, and familiar dishes acquire a literary frame that reshapes how you read them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA hybrid in the best sense: equal parts cookbook and cultural study, and a serious argument that the two belong together. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHardcover. Color photographs and period illustrations throughout. \u003cstrong\u003e In French.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"FALB","offers":[{"title":"Default Title","offer_id":41562402095237,"sku":"Guy Savoy","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/SavoyXIXCover.jpg?v=1778523518","url":"https:\/\/www.kitchenartsandletters.com\/products\/cuisine-les-ecrivains-xixe-siecle","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}