Proust left out one important detail: the recipe. And no one ever asked him for it.
We all know the famous passage of Marcel Proust’s “Remembrance of Things Past” in which the author’s mind flies back to childhood after tasting a madeleine dipped in warm tea.
What we don’t know is: how exactly was a madeleine made?
In a crossover between philology and cooking, Edmund Levin tried to trace and recreate the real taste and texture of the French pastry in an essay first published in 2005. The essay has just been re-issued on Slate.
