Blue Trout and Black Truffles: The Peregrinations of an Epicure
Mr. Wechsberg is, happily, the possessor of a pervading and delightful humor. Nothing is less suited to the joys of eating and drinking than a solemnity of approach and 'Blue Trout' is characterized by a sly and latent hooray that goes well with its content of truffled foie gras and lobster aspic. --LUCIUS BEEBE, SATURDAY REVIEWWhat should a book on la grand cuisine do? Certainly not try to tell the reader how to produce masterpieces on his gas stove. . . . No; such a book is for delight, not instruction-the delight of meeting the greatest practition-ers of the oldest art in the world, of seeing them at work, appreciating their creations, and sharing in their triumphs. That is what this book does. --REX STOUT, NEW YORK TIMES