EATING IN PARIS
PARIS CUISINE, by James Beard and Alexander Watt; MacGibbon and Kee. English price, 15/-. ‘] HIS book is said.to have two purposes: to act as a guide to 60 of the 8000 restaurants in Paris, ‘and to introduce readers to their Spécialités de la Maison, For readers in these remoter parts, however, its main function may be to excite in the travelled a nostalgia for Paris, and to arouse in the stay-at-homes an unavailing activity of gastric . juices, Once these difficulties have been overcome, the book is excellent reading. The ‘descriptions of the restaurants and their chefs and other high-ranking personages are ful] of interest, and the recipes which follow them are among the noblest of their kind. There is even, on the end-papers, a map of Paris with figures to indicate the location of the restaurants. All that is needed is to be in Paris with large numbers of thousandfrane notes: the rest is easy.
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New Zealand Listener, Volume 29, Issue 742, 2 October 1953, Page 14
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158EATING IN PARIS New Zealand Listener, Volume 29, Issue 742, 2 October 1953, Page 14
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