Remembrance of Things Paris: Sixty Years of Writing from

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Remembrance of Things Paris: Sixty Years of Writing from Gourmet (Modern Library Food)

A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl

For sixty years the best food writers have been sending dispatches from Paris to Gourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking cafÃ© au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the worldâ€™s most wonderful city. Remembrance of Things Paris is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner.

Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.

Country	USA
Author	Gourmet Magazine Editors
Binding	Hardcover
Brand	Brand: Modern Library
EAN	9780679643098
Edition	Modern Library Ed
Feature	Used Book in Good Condition
ISBN	0679643095
Label	Modern Library
Manufacturer	Modern Library
NumberOfItems	1
NumberOfPages	368
PublicationDate	2004-03-16
Publisher	Modern Library
ReleaseDate	2004-03-16
Studio	Modern Library

Remembrance of Things Paris: Sixty Years of Writing from Gourmet (Modern Library Food)

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