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Blue Trout And Black Truffles: THE PERIGRINATIONS OF AN EPICURE
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| List Price: | CDN$ 23.00 |
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Product Description
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eating-places and vineyards of France. It is a vicarious experience less enjoyable only than the real thing to read in the pages of this book of the culinary wonders of the notable establishments that have become the last epicurean haven in this materialistic, mechanized world of fast-food chains and frozen-food dinners.
Mr. Wechsberg practiced the art of dining and wining in the greatest of Europe's gastronomic sancta sanctora and proved himself a master. He reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime. At Meissl and Schadn twenty-four varieties of boiled beef could be ordered, and in Vienna a person who couldn't talk learnedly about at least a dozen different cuts of boiled beef was "beyond the pale"-no matter what titles had been conferred on him by the Kaiser.
Almost every chapter in this heart-and-stomach-warming book takes the reader to a place that is worth a special journey-a place where he can savor the great art of graceful living.
Product Details
- Amazon Sales Rank: #315484 in Books
- Published on: 2005-08-30
- Original language: English
- Dimensions: .66 pounds
- Binding: Paperback
- 288 pages
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.
About the Author
Joseph Wechsberg worked as a lawyer, concert violinist, cameraman, malt salesman and newspaper reporter, but always he was an epicure. He loved to eat-and write about it. His stories ran in the New Yorker from 1949 to 1975. He died in Vienna in 1983.
