By Ludwig Bemelmans

This is the easiest of Bemelmans at the topic he enjoyed so much: l. a. bonne desk. The entrancing thoughts and fascinating images assembled the following delivery the reader behind the curtain of the nice resorts of Europe and America--including the immortal "Hotel Splendide"--and such eating places because the Tour d'Argent in Paris and Le Pavillon in ny. Memorable dishes, the eccentric geniuses of the kitchens who created them, the opulent and infrequently brilliant consumers who ordered them, the mythical wines and the events they toasted, are all evoked in wealthy and piquant flavor. 

The talented and exuberant Ludwig Bemelmans was once expert as a boy for a profession as a restauranteur, and La Bonne Table is in impression his gastonomical autobiography. The high--and occasionally riotous low--points of his existence with nutrients, from Austrian cafes to the past due, lamented Ritz of latest York, are narrated with pride and zest as he celebrates beer and sausages, pressed duck and caviar, and the cooks who cooked for him. He recalls with decidedly combined feelings the methods of the busboy and the waiter, and the traits that make up definitely the right maitre d'. He muses over nice menus and nice eaters--and quickly makes the reader very hungry. right here, really, is a banquet of interpreting, as a misplaced international of luxurious and magnificence is brilliantly evoked and savored. Bemelmans' notable attraction captivated all who met him; it glows in the course of the pages of La Bonne Table.

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