Böcker av A. J. Liebling

While on a year of study in Paris in 1927, Liebling acquired the friendship and tutelage of Yves Mirande, 'one of the last great Gastronomes of France', beginning a joyous apprenticeship in the fine art of eating. Told with gluttonous joie de vivre, Between Meals expounds on the delights and pitfalls of a life dedicated to food, from bad rosé ('a pinkish cross between No-Cal and vinegar') to lobster a l'Américaine ('I have never personally inquired into the mysteries of its fabrication; I am content to love a masterpiece of painting without asking how the artist mixed his colors'), to a memorable stay at a Swiss slimming-clinic with a masseur named Sprudli. Witty, grouchy and full of gusto, Between Meals has the exquisite sensuality of a Michelin-starred meal and the delicious, catty wit of the perfect dinner guest. It is a lovesong to food, wine and Paris.With an introduction by James Salter.

A.J. Liebling's classic New Yorker pieces on the "e;sweet science of bruising"e; bring vividly to life the boxing world as it once was. It depicts the great events of boxing's American heyday: Sugar Ray Robinson's dramatic comeback, Rocky Marciano's rise to prominence, Joe Louis's unfortunate decline. Liebling never fails to find the human story behind the fight, and he evokes the atmosphere in the arena as distinctly as he does the goings-on in the ring--a combination that prompted Sports Illustrated to name The Sweet Science the best American sports book of all time.

New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris."There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge."In his nostalgic review of his Rabelaisian initiation into life's finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. He writes with awe and a touch of envy of his friend and mentor Yves Mirande, "one of the last great gastronomes of France," who would dispatch a lunch of "raw Bayonne ham and fresh figs, a hot sausage in crust, spindles of filleted pike in a rich rose sauce Nantua, a leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese, with a good bottle of Bordeaux and one of Champagne"-all before beginning to contemplate dinner.In A.J. Liebling, a great writer and a great eater became one, for he offers readers a rare and bountiful feast in this delectable book. With an introduction by James Salter, PEN/Faulkner Award-winning author of A Sport and a Pastime

In the summer of 1959, A.J. Liebling, veteran writer for the New Yorker, came to Louisiana to cover a series of bizarre events that began with Governor Earl K. Long's commitment to a mental institution. Captivated by his subject, Liebling remained to write the fascinating yet tragic story of Uncle Earl's final year in politics.

Describes the restaurants, saloons, and striptease joints; the newspapers, cocktail parties, and political wards; the university; and the defining event in Chicago's mythic past, the Saint Valentine's Day Massacre. This work is a portrait of a great American metropolis.