Goodreads helps you keep track of books you want to read.
Start by marking “Blue Trout and Black Truffles: The Peregrinations of an Epicure” as Want to Read:
Blue Trout and Black Truffles: The Peregrinations of an Epicure
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood ...more
Paperback, 288 pages
Published August 30th 2005 by Chicago Review Press
(first published May 18th 1953)
To see what your friends thought of this book, please sign up.
This was mentioned offhandedly in the book about the founding of Alinea, a world-renowned Chicago restaurant (that I still haven't been to). This has little in common with other "food writing" I've encountered. The seemingly-pretentious title gives way to a charming essay collection featuring culinary experiences from days long past. The author, Joseph Wechsberg, recounts his personal tragedies related to WWI and WWII. Thankfully, he had the presence of mind to capture many of the culturally-sig ...more
Jul 31, 2009 Young rated it really liked it
Recommended to Young by: grace, who heard about it from some guy in a used bookstore
A snapshot of a privileged life in Europe before WWI. The descriptions of the meals, customs, restaurants and restauranteurs made me envious of a lifestyle that we were born too late to experience. I found myself reading snippets out loud to friends. Remniscent of A.J. Liebling's "Between Meals."
I'm a sucker for books like these: food, another time and place (Czechoslovakia, Vienna...)...and Wechsberg has many. My favorites are his memoir/food books--but he also wrote many books about music, and one on banking.
Oh the joys of reading and eating, and reading about eating. Blue Trout and Black Truffles is a real foodie’s memoir of growing up in Europe in the first half of the Twentieth Century, and it traces his life events through his meals remembering the days of true haute cuisine in France.