Wechsberg was a connoisseur in the old Continental sense of the word, a man who valued perfection for its own sake, seeing its quest as worthy and its attainment as eminently possible. Born in 1907 into a wealthy, assimilated Jewish family, he saw his comfortable life threatened by World War I and then extinguished by Hitler's annexation of his native Czechoslovakia. He came to America with only a basic command of English but an impressive understanding of what was happening in Europe. His most powerful essays, describing the tragic political fragmentation of Europe at the end of World War II, are never strident or bitter; his appreciations of Europe's finer offering are a sheer delight."--BOOK JACKET.
There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized world of fastfood chains and frozenfood dinners. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of Budapest, were in their prime.
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