Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur.

A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.