Des grognards à Napoléon

By Jean-Paul Escalettes,

Book cover of Des grognards à Napoléon : Les cuisines de l'Empire suivi de Recettes pour les cérémonies et le bivouac

Book description

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Why read it?

1 author picked Des grognards à Napoléon as one of their favorite books. Why do they recommend it?

This book is only available in French, but I include it because it provides such an impressive overview of a period when French cooking began to establish itself as Europe’s pre-eminent cuisine. I referred to it frequently during my own research into French gastronomy. In a few short pages we learn about the emergence of the first celebrity chefs and food critics, the evolution of how food was served in polite society in France and other parts of Europe, and the way in which new ingredients such as maize and potatoes became staples of the peasant diet. There is also…

From Colin's list on food books for thinking, not cooking.

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