Blue Trout and Black Truffles - by Joseph Wechsberg (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>The greater part of "Blue Trout and Black Truffles" is devoted to the eating-places and vineyards of France. 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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>... the delight of meeting the greatest practitioners of the oldest art in the world, of seeing them at work, appreciating their creations, and sharing in their triumphs. That is what this book does. -- <i>New York Times</i><br><p/><br></br><p><b> About the Author </b></p></br></br>Wechsberg worked as a lawyer, concert violinist, cameraman, malt salesman and newspaper reporter, but he was always an epicure. His stories ran in the New Yorker from 1949 to 1975. He died in Vienna in 1983.
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