After reading this book, you can easily diversify your menu with Catalan cream or flounder fillet a la Pompadour.
And maybe even Freud’s chopped egg salad. But the book gives pleasure of a different kind.
This is a real hymn to food as a spiritual substance and one of the main components of life. The authors’ view of food and culinary traditions of different countries as a socio-cultural phenomenon brings interesting results — it teaches us to find appetizing meaning in every second of being and to look at the world optimistically. Which, by the way, contributes to better absorption of food.
Eksmo, 464 p.