Product Description

New Yorker writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.

Product Details

• Amazon Sales Rank: #40253 in Books
• Published on: 2004-09-29
• Released on: 2004-09-09
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Features

• ISBN13: 9780865472365
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
A man of Rabelaisian appetite, with the exquisite palate of the true gastronome and the literary flair to match, A.J. Liebling (1904-1963) was a formidable eater and a remarkable man, and his nostalgic recitation of his years and meals in Paris is a pleasure to read, dream on, and drool about.

Liebling treasured a good appetite as a prerequisite for writing about food, as his accounts of substantial meals (two portions of cassoulet, one steak topped with beef marrow, and a dozen or so oysters, for example) attest. For the poised, precise, literary, and humorous flavor of his writing, you need only crack open the book--any page will do. Liebling recounts how to dine superbly without being lead astray by too much money, and he digresses magnificently on the evils of abstemiousness ("No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane"). In this age of diets and pragmatic health care, it's refreshing to read such an inspired and inspiring ode to pleasure. As a means of savoring a love affair with Paris, sparking an interest in a trip to France, restructuring your priorities for the trip you've already planned, or gearing up on the flight over for the gastronomic debauches to come, Liebling is unsurpassed. --Stephanie Gold

About the Author
A.J. Liebling joined the staff of The New Yorker in 1935, where his "Wayward Press" columns became a model of fine journalistic writing. Other Liebling titles available from North Point Press are Between Meals, The Honest Rainmaker, and The Neutral Corner: Uncollected Boxing Essays.

Customer Reviews

Makes you long for the good old days...
This is a fantastic book, but if you've never cracked The New Yorker open before, you might not like the style. Very in the moment and tongue in cheek, Liebling is a master wordsmith leaving no offense done to him by the onset of modernity unheckled. Some of the greatest tidbits come when he derrides the famous Michelin Star rating system for French restaurants, now a standard that chefs have literally killed themselves over - Liebling reminds you that its just a rating from a TIRE manufacturer and that he feels it marked the decline of real French cooking.

I read passages of this book out loud to friends and family, most notably the ones dealing with the immense amounts of food, and always got a laugh. This is not a book dealing with the upper crust of French high society, but rather a street wise, in the guts little tome that entertains and educates - though sadly, it is unlikely one can find the Paris that Liebling describes anymore.

charming exposition of the good life in Paris
This slim volume exudes charm and decadence. It is perfectly written, and evocative of a bygone era, when one could move to Paris without money and experiment with the finest wines and cuisine. Entertaining, obsessive, delightful

feast
Much of Between the Meals, as the title suggests, is about what happens between meals, though the meals are always there in the background. When Liebling talks about friendship and love, he is superb; when he describes his apprenticeship in eating, however, he is incomparable. Others (a few) may write as well; others may have as sensitive a palate, but no serious writer can match Liebling's perverse determination in the pursuit of culinary pleasure and gigantic appetite. This is the finest book on eating ever written by an American. Being a Francophile, Liebling was mistaken in asserting that France is superior to China in its culinary art. He forgot that he was describing the--as he puts it-- "late silver" age of French cuisine, the 1920s, during which most people in China were starving. Today, of course, France is probably in the Bronze age; and the Chinese have just recovered from famines. But that mistake aside, this book is thoroughly satisfying, highly recommended for those,i.e. all of us, who must accept mediocre cooking everyday.