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What were Napoleon Bonaparte’s tastes at the table? Did he really love “pollo alla Marengo” so much and did he always keep modern instant stock cubes within reach? From the simple culotte bouillie to the all-cream millefeuille, there are many dishes linked to his name. So why not try cooking his favorite dishes according to the menus of an imperial label? Ada Corneri takes a base of recipes, a sprinkling of history, a few bows of bon ton, a pinch of anecdotes, et voilà, the book is served!

Ada Corneri, with a degree in Foreign Languages and Literatures, is a journalist and writer who loves research as a stimulus for cultural deepening.