This intriguing French book on cuisine and lifestyle begins with stimulating the imagination by its very title. In this classic French novel The Passionate Epicure, Marcel Rouff introduces Dodin-Bouffant, a character based loosely on Anthelme Brillat-Savarin, an infamous bachelor and epicure dedicated to the high arts - the art of food and the art of love. This edition contains a Preface by Lawrence Durrell and a fresh Introduction by Jeffrey Steingarten, the food critic for "Vogue" magazine.
Readers have found this book to be a little master piece containing some of the finest and most enticing writing about food that you can ever come across. This translation of a classic of French literature captures in a hundred pages the essence of French Cuisine. The fourth chapter gets to the heart of what August Escoffier once remarked - The simple foods are the best. If this book doesn't make you want to drop everything and begin your experimentations with French lifestyle and cuisine or even perhaps visit France, nothing will
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