Résumé :
|
Emmanuel Rubin is not a celebrated Parisian food columnist for nothing--the man can take a handful of words, wrap them around a dish such as calf's head, and have you instantly drooling. In this second edition of a most unusual guide, Rubin leads you dish by dish through the full range of Parisian restaurants, from the unassuming to the celebrated, from the impossibly snobbish to those that haven't even opened yet but are anxiously awaited. The bulk of the book is devoted to an alphabetical listing of "What to Eat in Paris," beginning with African Cuisine, Andouillette, and Antipasti, and ending with Wines and World Food.
|