Blue Trout and Black Truffles: The Peregrinations of an Epicure
Editorial Reviews
REX STOUT, NEW YORK TIMES
What should a book on la grand cuisine do? Certainly not try to tell the reader how to produce masterpieces on his gas stove. . . . No; such a book is for delight, not instruction-the delight of meeting the greatest practition-ers of the oldest art in the world, of seeing them at work, appreciating their creations, and sharing in their triumphs. That is what this book does.
LUCIUS BEEBE, SATURDAY REVIEW
Mr. Wechsberg is, happily, the possessor of a pervading and delightful humor. Nothing is less suited to the joys of eating and drinking than a solemnity of approach and 'Blue Trout' is characterized by a sly and latent hooray that goes well with its content of truffled foie gras and lobster aspic.
Blue Trout and Black Truffles: The Peregrinations of an Epicure
Blue Trout and Black Truffles: The Peregrinations of an Epicure,Joseph Wechsberg,Academy Chicago Publishers,0897331346,Cooking,Europe - France,France,Reference,Restaurants,Travel - General,Wine and wine making,General cookery,Reference works
New Used Books:
Recommended Books