Items related to Rogues, Writers & Whores: Dining With the Rich...
"Throughout history, numerous famous and infamous men and women have contributed in their sometimes perverted but almost always intriguing ways to the world of gastronomy. The stories of those people, their culinary habits and the dishes either created by them, named after them or cherished by them, are the subject of this book. Kings and queens, dukes and duchesses, chefs and restaurateurs, novelists and composers, generals and courtesans--all have had dishes named after them. Follow the fortunes and discover the recipes of over sixty rogues, writers and whores, from Apicius to Zola. Written by Daniel Rogov, one of the most charming and knowledgeable food and wine writers today, the book is lavishly illustrated by Yael Hershberg. About the Author Daniel Rogov is Israel's most influential and pre-eminent wine critic. He writes weekly wine and restaurant columns in the respected newspaper Haaretz and contributes regularly to two prestigious international wine books - Hugh Johnson's Pocket Wine Book and Tom Stevenson's Wine Report."
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About the Author:
Known as Israel's most influential and pre-eminent wine critic, Daniel Rogov is the author of Rogues, Writers & Whores: Dining with the Rich and Infamous as well as the annual Rogov’s Guide to Israeli Wines. He wrote weekly wine and restaurant columns in the respected newspaper Haaretz and contributed regularly to two prestigious international wine books - Hugh Johnson's Pocket Wine Book and Tom Stevenson's Wine Report. He passed away in September 2011.
From Publishers Weekly:
The title is not the only thing saucy in this rich collection that matches 69 brief, punchy biographies of historical foodies with the recipes for which they are associated. Several of the subjects are, themselves, the essence of sauce. There's Louis de Bachameil, for whom the famous French concoction was named; the mysterious Suzette, she of the flaming crepe; and tart-baker Franz Sacher, "a fun-loving man who consumed enormous amounts of his own pastries." Among the rogues' gallery, Lucrezia Borgia had a leek tart named for her on her wedding day (though the food taster probably had the first bite) and the Marquis de Sade enjoyed not whipped cream but rather, Partridge à la Burgundy, brutally stuffed with grapes, chorizo and prosciutto. Though some concoctions prove complex, the writing throughout is refreshingly free of pretense. Rogov, the wine and restaurant critic for the Israeli newspaper Ha'aretz, includes only three Americans—Hemingway, Alice B. Toklas and A.J. Liebling—who are best known for their overseas exploits. Papa is paired with sautéed goose liver, a favorite Parisian dish. It's duckling for Toklas, and Liebling evidently once gorged on Lobster Quenelles in Shrimp Sauce. Bonus points for the many amusing illustrations by Yael Hershberg, which include Louis XIV confronting a pineapple. (May)
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Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"About this title" may belong to another edition of this title.
- PublisherLake Union Publishing
- Publication date2011
- ISBN 10 1612182887
- ISBN 13 9781612182889
- BindingPaperback
- Number of pages360
- Rating
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