White Truffles in Winter
It is so easy to see gourmands and chefs and to believe that they are somehow separated from the world of carelessly eating mortals. And they are, in a way. In another way, they are potentially more aware of the varieties of hunger and suffering because of the human need to eat.
Madame Escoffier is living the last of her days. She has been married to Monsieur Escoffier for more than 30 years, most of them not lived together. He is a chef, a master chef, the man who redefined French cuisine. Sarah Bernhardt is the woman who was his lover.
Madame wants one last thing from her husband in their waning years: a dish for her, named after her.
How does food communicate a life? How can it avoid doing just that?
This novel of love and war and living is an engaging read that has me craving garlic and the smell of ocean air.--Jonesey
Indie Next ListNovember 2011
This richly layered novel is based on the life of legendary chef Auguste Escoffier, who popularized French cooking methods at his restaurants at The Savoy and The Ritz at the beginning of the 20th century. Escoffier's love for two women: the beautiful, iconic actress Sarah Bernhardt and his lovely, poetess wife, Delphine Daffis, is at the heart of this complex tale. The characters are vivid and the food -- oh, the food -- is delicious! -- Erica Caldwell, Present Tense, Batavia, NY
A breathtaking novel, rare and moving, about the world's greatest chef and his unruly heart. 352 pp. 15,000 print.