Pampille's Table

Shirley King (1931–2005) worked in the food business for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. She was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood.

"King has done her colleagues an enduring professional service with publication of Pampille's Table."—Food Arts "[In King's] excellent translation, many of the recipes exhibit a timeless appeal and are surprisingly appropriate for the modern table, as is Pampille's advice. . . . Readers will be enchanted with the voice and view of Pampille."—Publishers Weekly "The At Table series published by the University of Nebraska Press provides several welcome additions to the culinary library. . . . King has translated the work of  . . . Marthe Daudet, author of the 1919 Les Bons Plats de France. King has adapted the work for 21st-century kitchens and renamed it Pampille's Table. . . . Daudet's wry observations make this cookbook a treat to read. . . . For those who would like to try French cooking or wish to improve their repertoire, Daudet is a wonderful guide and culinary philosopher."—Bloomsbury Review