BIJELI TARTUFI ZIMI PDF

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Shelves: historical-fiction , foodie-lit When we cook we know perfection: we can touch it; we can create it. We are like gods. I enjoyed Kelbys sumptuous fictional biography of French chef Auguste Escoffier, the founder of the dining rooms at the Savoy and the Ritz Carlton and developer of menus for, among other famous ventures, the Titanic. Luck has no place in the kitchen.

I do believe that it is the cover the first drew me to this book back when my Norton sales rep, David, was in town. This hodgepodge of narratives robs the book of any real coherence. Early on, at least, the chapters alternate on a regular basis but in the latter half of the novel it switches a little willy-nilly and the novel suffers from this lack of continuity.

He seems to be a man of neither action nor honor. It [the "fresh" sole] could be frozen; it makes no difference. The diner will think it fresh, glorious. He pays for the story.

If the story is told well, with imagination and conviction and the right amount of ego and embroidery, then it is true enough. And something that is true enough is all anyone can ever ask for. In the end I found myself not caring much whether Escoffier created a dish for Delphine or not, or whether he had betrayed his country or not, or whether Sandra Bernhardt was pitiable or not. Reading about the intense passions the French reserve for their food, however?

Now that was worth the prix fixe dinner!

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