Blue trout and black truffles

Blue Trout and Black Truffles is a charming collection of essays that delve into the culinary wonders of Europe, especially France, during the early twentieth century.

Wechsberg recounts his personal experiences with notable restaurants and vineyards, offering a glimpse into a bygone era of haute cuisine.

The book also touches on his personal tragedies related to World War I and II, while celebrating the gastronomic achievements of Europe before the wars.