Â White Truffles in Winter by the US American author N.M. Kelby is a fictional account of the life of the famous chef Auguste Escoffier. Auguste Escoffier lived at the turn of the 19th century and was one of the chefs instrumental in modernising French cuisine. For example, he was the first to organise the professional kitchen by introducing the “kitchen brigade” with different members of the kitchen staff being responsible for certain tasks.
He lives on in the many dishes he created for celebrity guests while cooking in the Savoy and the Ritz in Paris. His most famous dishes includeÂ PÃªche Melba, in honor of the Australian soprano Nellie Melba, Fraise Sarah (a dish of strawberries with ice cream, pineapple puree, and a cuacao mousse) for the famous French actress Sarah Bernhardt and Tournedos Rossini, in honour of the Italian composer Gioacchino Rossini.
Loosely based on facts, N.M. Kelby tells the story of the famous chef and the two most important women in his life, his wife Delphine, a progressive French poet, and the beautiful and seductive actress Sarah Bernhardt. I have read one half of my copy so far and have been completely drawn into the story. What makes the book special is the exquisite food writing and the insight that it gives on how food was perceived and created 100 years ago.
I have one copy of White Truffles in Winter to give away. To enter, please leave a comment and tell me your favourite book where food plays a role – this can for example be a cook book, food writing or a crime novel with a food loving detective (Montalbano springs to mind). I send Europe-wide.