White truffles in winter : a novel

by N. M. Kelby

Hardcover, 2012





New York : W. W. Norton & Co., c2012.


A reimagining of the world of the remarkable French chef Auguste Escoffier. A man of contradictions, food-obsessed yet rarely hungry, Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. A novel of the sensuality of food and love amid a world on the verge of war.

User reviews

LibraryThing member Beamis12
This is a delightful but somewhat simple book. There is no overt action and yet it is fascinating. It cover a portion of the life of the famous chef Escoffier, who defined cuisine at the Savoy and the Ritz. Although the story skips around, between different time periods, which was a bit confusing at first I decided to just delight in each chapter regardless of where in history it was. The main story is Escoffier returning home to his wife, who he had not lived with for thirty years, when they are both dying and he is 80 yrs. old. The history covered was amazing, from the Franco Prussian War to World War 1, famous artists, the actress Sarah Bernhardt and famous novelists. The food descriptions were wonderful and the way he sees food, the amazing menus he created and the dishes he names after famous people, all are related clearly so that the reader understands. Superb book!… (more)
LibraryThing member jakesam
A lovely book about love and food, I really enjoyed every bit of it.
LibraryThing member mlake
many many holds at library. I will pick it up again when there is some time to savor it.
LibraryThing member Rascalstar
Such an imaginative book based on facts. I thoroughly enjoyed the story and all the rich, vivid details of place and food. Escoffier is an important historical figure. The main points are facts: where he lived and worked, his wife, his mistress, and more. The author deftly filled in what his life could have been based on known facts she researched. It's a fascinating story about an unusual man.

For those with culinary interests, there are intriguing food tidbits, but the story can be enjoyed by anyone. Culinary students learn about Escoffier's important contributions to the way we eat today but may know little about his personal life and what kind of person he was.

Escoffier's housekeeper in late life and many famous people of the time are prominent in the book. Culinary folk will recognize the name of Brillat-Savarin, another brilliant chef. Both of them used truffles, caviar, and fois gras liberally in their creations, as well as wines -- the wines sometimes used to drug crayfish and lobsters before cooking. Many such charming details pepper the story.

Escoffier and his wife, Delphine Daffis, a poet, lived in Monte Carlo. Escoffier worked in Paris and England and was often away from home for months or years at a time; Delphine refused to move away from Monte Carlo.

A couple of lovely romantic seduction scenes involve food and are all the more sensuous and unusual for that. There are bits of other history and war history and the Titanic plays into the story as well.

I loved this book and those who like historical fiction should enjoy it. Culinary enthusiasts will relish the richness of details. Although we will never know who Escoffier really was, this book is a beautiful and realistic tapestry of who he might have been. The writing is a joy to read. It helps to know a little French but isn't necessary.

Best of all, I learned a great deal reading it.

I think some of those who have reviewed this book poorly didn't really read and understand the book. That's apparent by comments made that are erroneous compared to the text of the book. Every author gets some of those, but authors who write intelligently seem to get more of those, unfortunately.
… (more)



Page: 0.372 seconds