Between Meals An Appetite For Paris

Name: Between Meals An Appetite For Paris
SKU: 9780241637975
Price: 149.95 DKK
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Forlagsbeskrivelse af Between Meals An Appetite For Paris af A. J. Liebling

Fantastic. The benchmark for great food writing' Anthony Bourdain'The primary requisite for writing well about food is a good appetite'Between Meals is the gourmand and journalist A.J. Liebling's delectable account of his time spent eating and drinking in 1920s Paris, under the tutelage of his friend Yves Mirande, 'one of the last of the great around-the-clock gastronomes of France'. With gluttonous joie de vivre, he fondly recalls everything from glorious dining ('A leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese') to bad rosé ('a pinkish cross between No-Cal and vinegar'), and an ill-fated sojourn at a Swiss slimming-clinic. Witty, tart and full of gusto, this is a love song to food, wine and Paris. 'Liebling transfers excitement, warmth, wit and information ... as hearty and explicit as good Calvados' The New York Times Book ReviewWith an introduction by James Salter ''Fantastic. The benchmark for great food writing'' Anthony Bourdain''The primary requisite for writing well about food is a good appetite''Between Meals is the gourmand and journalist A.J. Liebling''s delectable account of his time spent eating and drinking in 1920s Paris, under the tutelage of his friend Yves Mirande, ''one of the last of the great around-the-clock gastronomes of France''. With gluttonous joie de vivre, he fondly recalls everything from glorious dining (''A leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese'') to bad rosé (''a pinkish cross between No-Cal and vinegar''), and an ill-fated sojourn at a Swiss slimming-clinic. Witty, tart and full of gusto, this is a love song to food, wine and Paris.''Liebling transfers excitement, warmth, wit and information ... as hearty and explicit as good Calvados'' The New York Times Book ReviewWith an introduction by James Salter