Cuisine les Écrivains, XVIIe Siècle

Surveying the great French writers of the seventeenth century, the renowned French chef Guy Savoy delves into the food they depict. In fifteen chapters, each devoted to a different author, he places the writer in social and historical context, describes their lasting influence, and recreates dishes inspired by their writing.

The great playwright Molière, we learn, grew up in Paris near the area which Émile Zola would later call the city’s belly, a bustling neighborhood of hardworking food vendors with whom Molière would sympathize at the expense of the aristocrats and bourgeoisie who scorned them for their labor.

The other authors included are: 

• Marc-Antoine de Girard, sieur de Saint-Amant
• Pierre Corneille
• Marie-Catherine-Hortense Desjardins, Madame de Villedieu
• Charles Le Marquetel, Saint-√âvremond
• Madame de La Fayette
• Jean de La Fontaine¬†
• Jean de La Bruy√®re
• Madame de Scud√©ry
• Blaise Pascal
• Nicolas Boileau-Despr√©aux
• Antoine Fureti√®re
• Marie de Rabutin-Chantal, Marquise de S√©vign√©
• Madeleine de Souvre, Marquise de Sabl√©
• Jean Racine

Hardcover. Color photographs and illustrations throughout. In French.