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After a bit of a slow start, the inner and latter chapters of this book are charmers. Wish I had two things on hand as I read this book, however: a French?English dictionary and a street map of Paris! Liebling writes quite cleverly; lacking French (and a knowledge of French history of the 19th and early 20th centuries), I obviously missed many of his metaphors and innuendos. Pieces of this work appear in *Secret Ingredients: The New Yorker Book of Food and Drink* (ed. by David Remnick) and *Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History* (ed. by Mark Kurlansky)--and perhaps elsewhere, as well. (When writers are anthologized, it's usually a sign they're talented. Liebling offers a case in point.)
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