Le Taillevent - Menu Budapest rustic or refined

rustic or refined

This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza

part cookbook

and family-style and Michelin-starred restaurants

Alongside recipes for Chicken Parm with Nonna Sauce

Le Taillevent - Menu Budapest rustic or refined2 pp. Illus. 19. 5x13" (very large!). Paris: Le Taillevent, c. 1995. An enormous menu from one of Paris' finest restaurants, with the interior two pages being the wine list. Andr Vrinat opened Le Taillevent in 1946, and he was the first in Paris to break away from the hegemony of Bordeaux wines and offer other terroirs, notably Burgundy and his wine list became an incunabulum of a cellar book. Tiny thumbtack pricks to corners, else near fine.