From Publishers Weekly
Gourmet magazine has been delivering tasty reports on France's restaurants and cuisine to Americans ever since the end of World War II. This anthology collects the magazine's best essays, which document Paris's transformation over the years, and includes descriptions of such momentous events as the demise of the market at Les Halles and the development of nouvelle cuisine. The selection is heavy on Joseph Wechsberg, a frequent contributor during the '70s, and on Naomi Barry, the magazine's first resident correspondent, but it also includes the work of Michael Lewis and Diane Johnson. The book covers everything from chocolate shops to legendary restaurants to instructions on how to make a perfect cassoulet. And it's not just food writing-there are also pieces on haute couture, flower markets and Paris icon Alice B. Toklas, making this is a charming, nostalgic collection for francophiles of all stripes.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Praise for Remembrance of Things Paris:
“With selections from the last six decades, this book gives the reader snapshots of Paris that are crisp, clear, and often poignant, proof that things really have changed in the temple of food. The cameos of the sleeves-rolled-up individuals behind the big names—including Berthillon and Lenôtre—read like fiction and remind us of a fundamental truth: creating magic in the kitchen is hard work, and the French have been at it far longer than others. An entrancing book.”
—Thad Carhart, New York Times-bestselling author of The Piano Shop on the Left Bank
From the Hardcover edition.
“With selections from the last six decades, this book gives the reader snapshots of Paris that are crisp, clear, and often poignant, proof that things really have changed in the temple of food. The cameos of the sleeves-rolled-up individuals behind the big names—including Berthillon and Lenôtre—read like fiction and remind us of a fundamental truth: creating magic in the kitchen is hard work, and the French have been at it far longer than others. An entrancing book.”
—Thad Carhart, New York Times-bestselling author of The Piano Shop on the Left Bank
From the Hardcover edition.
