Blue Trout and Black Truffles: The Peregrinations of an Epicure
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About this ebook
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg 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.
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Reviews for Blue Trout and Black Truffles
11 ratings1 review
- Rating: 4 out of 5 stars4/5It's hard to find good food writing about Central Europe. Joseph Wechsberg is one of the few people who has cared and taken the time to write about it. The essays about France are fine too but much better travelled territory; what makes this book interesting is the little-known tales about greedy commanders in the Czech army and pastry shops in Prague and the love of sausage.