Very Good in Very Good-dust jacket. Hardcover. 8vo. Simon and Schuster. 1962. 191 pgs. First Edition/First Printing (stated). DJ in VG shape with some shelfwear present to the DJ (near the top and bottom edges of the spine of the DJ). No ownership marks present. Text is clean and free of marks, binding tight and solid, boards clean with no wear present. New Yorker writer A. J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir. Photos sent upon request. EB; 8vo 8"-9" tall; 191 pages.
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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