Fantastic. The benchmark for great food writing Anthony BourdainThe primary requisite for writing well about food is a good appetiteBetween Meals is the gourmand and journalist A.J. Lieblings delectable account of his time spent eating and drinking in 1920s Paris under the tutelage of his friend Yves Mirande one of the last of the great aroundtheclock gastronomes of France. With gluttonous joie de vivre he fondly recalls everything from glorious dining A leg of lamb larded with anchovies artichokes on a pedestal of foie gras and four or five kinds of cheese to bad ros a pinkish cross between NoCal and vinegar and an illfated sojourn at a Swiss slimmingclinic. Witty tart and full of gusto this is a love song to food wine and Paris.Liebling transfers excitement warmth wit and information ... as hearty and explicit as good Calvados The New York Times Book ReviewWith an introduction by James Salter