Boston: Little, Brown & Company, 1952.
Octavo (22 x 15 cm.), 272 pages. Index. FIRST EDITION. James Beard (the "Dean of American Cooking") and Alexander Watt (author of Paris Bistro Cooking, and The Art of Simple French Cookery) have assembled recipes from some of Paris' best chefs of the Post-War period and tweaked them just a bit for American cooks of the era. The recipes are offered in sections, each featuring the Paris restaurant from whence they were drawn, including historic gastronomic palaces (Tour d'Argent, Laperouse, Maxim's L'Escargot, Taillevent), brasseries and bistros (Chez l'Ami Louis, Brasserie Lipp, Les Cigognes), and the lesser-known places (Chope Danton, L'Auberge de la Truite). The authors remind us that the restaurants of Paris include those that serve cuisines other then French, including Italian, Spanish, Basque, and Russian (San Francisco, Chiberta, Korniloff, Le Catalan, Dominique). Fine in gray cloth. Edgewear and some small chips to unclipped dust jacket designed by Vladimir Bobri. Small ownership signature to half title, dated the year of publication.