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. -- LUCIUS BEEBE, SATURDAY REVIEW
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. -- REX STOUT, NEW YORK TIMES
About the Author
Wechsberg worked as a lawyer, concert violinist, cameraman, malt salesman and newspaper reporter, but he was always an epicure. His stories ran in the New Yorker from 1949 to 1975. He died in Vienna in 1983.