Description:
Pioneering American chef and cookbook author James Beard co-wrote Paris Cuisine with British journalist Alexander Watt. According to the James Beard Foundation website: "Arranged by arrondissement, the book served as a guide to 60 Parisian restaurants, encompassing haute establishments, bistros, and cafés. It was the first such guidebook published in English after World War II, and it included some 200 restaurant recipes. Beard and Watt suggested substitutions as necessary; in a recipe for Steak de fromage vaudois, for instance, they advised readers to substitute Cheddar if neither Gruyère nor Emmenthal could be found." A period piece which describes numerous legendary French restaurants which are still extant, including La Tour d'Argent, Brasserie Lipp, Taillevent, Maxim's, and La Coupole. 272 pages, illustrated with drawings by Ukranian-American illustrator Vladimir Bobri.This is a second reprinting, in March 1953, of the 1952 first edition. In good condition, binding is firm, no marks, light… Read More