Just can't get into this and I'm not sure why. It's really weird since we're going to Paris, I love food and food history, and I'm a sucker for literary biography. Maybe it's that the writing style (academia-lite) doesn't match the twee design elements of the hardcover edition. I'm putting it aside for now but may go back to it in fits and starts. ( )

This book contains an interesting history of French food/cuisine and how one author utilized it in his works and life. It should be of interest to foodies and fans of Balzac (the author); however, while well-written, I do not see it as being appealing to many people outside of these groups. ( )

"Balzac's Omelette," subtitled "A delicious tour of French food and culture with Honore de Balzac" by Anka Muhlstein (translated from the French by Adriana Hunter, illustrated by Andreas Gurewich) came to me via Member Giveaway.

This book is unusual in its scope and execution. Open any book by Balzac and you soon will find references to food served/eaten/prepared it seems. Six chapters follow a Chronology and Introduction, Footnotes and Credits are at the end. Read the Introduction and you'll be hooked. ( )