"How To Wine And Dine In Paris" 1930 WILSON, Robert Forrest (SOLD)
Price on Request
WILSON, Robert Forrest
[122] pp.
The Bobbs-Merrill Company
1930
First Edition
7 5/8" x 5 3/8"
*chip to upper right corner of FFEP*
The idea behind this book is that to enjoy the flavors of Paris, one must understand the flavor of Paris. With the American traveler in mind, the book lays out the customs and practices of Parisian restaurants, from its cafés to its finest restaurants. It then segues into information about specific venues.
“The American aversion to snails is due to a national insistence upon regarding them as worms. Of course, they are not worms. The snail is a mollusk, which is a fairly noble thing for an animal to be.”
--Robert Forrest Wilson