| Author: | A. J. Liebling | ISBN: | 9781466896420 |
| Publisher: | Farrar, Straus and Giroux | Publication: | September 20, 2016 |
| Imprint: | North Point Press | Language: | English |
| Author: | A. J. Liebling |
| ISBN: | 9781466896420 |
| Publisher: | Farrar, Straus and Giroux |
| Publication: | September 20, 2016 |
| Imprint: | North Point Press |
| Language: | English |
New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris.
“There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge.”
In his nostalgic review of his Rabelaisian initiation into life’s finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. He writes with awe and a touch of envy of his friend and mentor Yves Mirande, “one of the last great gastronomes of France,” who would dispatch a lunch of “raw Bayonne ham and fresh figs, a hot sausage in crust, spindles of filleted pike in a rich rose sauce Nantua, a leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese, with a good bottle of Bordeaux and one of Champagne”—all before beginning to contemplate dinner.
In A.J. Liebling, a great writer and a great eater became one, for he offers readers a rare and bountiful feast in this delectable book.
With an introduction by James Salter, PEN/Faulkner Award-winning author of A Sport and a Pastime
New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris.
“There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge.”
In his nostalgic review of his Rabelaisian initiation into life’s finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. He writes with awe and a touch of envy of his friend and mentor Yves Mirande, “one of the last great gastronomes of France,” who would dispatch a lunch of “raw Bayonne ham and fresh figs, a hot sausage in crust, spindles of filleted pike in a rich rose sauce Nantua, a leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese, with a good bottle of Bordeaux and one of Champagne”—all before beginning to contemplate dinner.
In A.J. Liebling, a great writer and a great eater became one, for he offers readers a rare and bountiful feast in this delectable book.
With an introduction by James Salter, PEN/Faulkner Award-winning author of A Sport and a Pastime
