Between Meals
From an interview with thriller writer Jane Ciabattari on LitHub: *"In the restaurant on the Rue Saint-Augustin, M. Mirande would dazzle his juniors, French and American, by dispatching 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, after which he would call for
ISBN: 9780747405573
🎯 Who Recommends This Book 1
Anthony Bourdain
Food & Cooking"A. J. Liebling’s “Between Meals” is his memoir of meals in Paris before and after the war, and it’s fantastic. He was an enthusiastic lover of food and wine, very knowledgeable but never a snob. It’s the benchmark for great food writing."
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