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1 Burnside Cooking and Food- Food Writing

Remembrance of Things Paris: Sixty Years of Writing from Gourmet

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Remembrance of Things Paris: Sixty Years of Writing from Gourmet Cover

 

Synopses & Reviews

Publisher Comments:

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 café 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 worlds 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.

Review:

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

Review:

"The book covers everything from chocolate shops to legendary restaurants to instructions on how to make a perfect cassoulet....this is a charming, nostalgic collection for francophiles of all stripes." Publishers Weekly

About the Author

RUTH REICHL is the editor in chief of Gourmet magazine and the editor of the Modern Library Food series. She is the author of the bestselling memoirs Tender at the Bone and Comfort Me with Apples. She has been the chief restaurant critic of the Los Angeles Times and The New York Times. She lives in New York City.

Product Details

ISBN:
9780679643098
Subtitle:
Sixty Years of Writing from Gourmet
Editor:
Reichl, Ruth
Editor:
Reichl, Ruth
Author:
Reichl, Ruth
Author:
Gourmet Magazine
Author:
Edited and with an Introduction by Ruth Reichl
Author:
Gourmet Magazine Editors
Publisher:
Modern Library
Location:
New York
Subject:
General
Subject:
Essays
Subject:
Cooks
Subject:
Food writers
Subject:
Regional & Ethnic - French
Subject:
Cooks - France - Paris
Subject:
General Travel
Copyright:
Edition Description:
2004 Modern Library ed.
Series:
Modern Library Food
Series Volume:
87
Publication Date:
20040316
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Pages:
368
Dimensions:
8.18x5.58x1.08 in. 1.05 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Travel » Travel Writing » Europe

Remembrance of Things Paris: Sixty Years of Writing from Gourmet Used Hardcover
0 stars - 0 reviews
$8.95 In Stock
Product details 368 pages Modern Library - English 9780679643098 Reviews:
"Review" by , 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.
"Review" by , "The book covers everything from chocolate shops to legendary restaurants to instructions on how to make a perfect cassoulet....this is a charming, nostalgic collection for francophiles of all stripes."
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