Apres Moi le Dessert: A French Eighteenth Century Model Meal

Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for three services: FIRST SERVICE (Soups and entrees) - SECOND SERVICE (roasts) - THIRD SERVICE (Entremets) - and range from chickens in galantine to fried testicles. More

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Words: 13,750
Language: English
ISBN: 9781476415567
About Jim Chevallier

Jim Chevallier is both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects) and published an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own.

It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years. Work on an historical novel led him to the subject of historical food, starting with the essay mentioned above and "How to Cook a Peacock", a new translation of Taillevent's "Le Viandier". Two collections based around 18th century menus and recipes followed (in the series "Apres Moi, le Dessert"). The discovery that Marie-Antoinette did NOT bring the croissant to France ultimately led him to the person who did: August Zang, also Austrian and a fascinating figure in himself. The second edition of "August Zang and the French Croissant", revised and much expanded, is now available.

His interest in the eighteenth century has also led to research on police and criminal matters of the period, some of which is available in "The Old Regime Blotter I: Bloodshed, Sex and Violence in Pre-Revolutionary France".

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