Download PDF by Anka Muhlstein: Balzac's Omelette: A Delicious Tour of French Food and

By Anka Muhlstein

ISBN-10: 1590514742

ISBN-13: 9781590514740

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"Tell me the place you consume, what you devour, and at what time you devour, and that i will let you know who you're. "This is the motto of Anka Muhlstein's erudite and witty publication concerning the methods nutrients and the artwork of the desk function in Honoré de Balzac's The Human Comedy. Balzac makes use of them as a connecting thread in his novels, exhibiting how foodstuff can evoke personality, surroundings, classification, and social mountain climbing extra suggestively than cash, appearances, and different extra traditional trappings.
Full of surprises and insights, Balzac's Omelet invitations you to flavor anew Balzac's genius as a author and his deep knowing of the human , its goals, its flaws, and its cravings.

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Extra resources for Balzac's Omelette: A Delicious Tour of French Food and Culture with Honore'de Balzac

Sample text

Others—particularly some French pastry chefs—have claimed to be the first, but Vongerichten brought celebrity to the dish. indd 42 2/27/12 9:53 AM Cookies ’n Cream Ice Cream: Short work break Interestingly, Vongerichten did not always tell such a colorful origin story. In 1991, just a few years after he introduced his creation, the chef told prominent New York Times food writer Florence Fabricant that he got the recipe for the cake from his mother. At the time a number of other ambitious chefs were trying to stake a claim to the cake’s provenance so maybe Vongerichten felt he needed a more ironclad story.

Maurice-Edmond Sailland, who was known by his pen name Curnonsky and was considered the “Prince of Gastronomy,” discovered the tarte Tatin and included it in his influential survey of French cuisine, La France Gastronomique. The famed Parisian restaurant Maxim’s would soon include the dessert on its menu, leading to another popular (though likely apocryphal) tale that the happening Paris hot spot sent a spy posing as a gardener to the Tatins’ restaurant to snatch the recipe. Neither Stephanie, who passed away in 1917, nor Caroline, who died in 1911, was alive to see their confectionary namesake make it to the big time.

Alternatively, some believe that she had planned to line the pan with pastry dough before putting the apples on but neglected to do so in her rush. Whatever the case, many cooks might have been unsure about what to do with the seemingly wasted apples, but proving her space cadet reputation may have been a bit unwarranted, Stephanie improvised by putting a pastry shell over the now caramelized fruits and shoving the combination into the oven. When it finished baking, she turned the pie upside down and, voilà, the tarte Tatin was born.

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Balzac's Omelette: A Delicious Tour of French Food and Culture with Honore'de Balzac by Anka Muhlstein

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