Le Caprice

Hodder & Stoughton, 1999-11-01. Hardcover. Very Good/Very Good. Hodder & Stoughton [Published Date: 1999]. Hardcover, 208 pp. First Edition (with full number line). Very good in very good dust jacket. Black cloth covered boards with gold lettering on spine. Light bumping and scuffing to edges of covers. Binding tight. Pages clean and unmarked. Dust jacket has a 3/4" tear to the paper over the to edge of the front cover near the spine and a few other small nicks and tears and creasing along edges. light overall scuffing to jacket as well. NOT price clipped Now in an archival-quality (removable) Brodart Cover. NOT Ex-Library. NO remainder marks. Full color illustrations throughout. [From front jacket flap] The famed London restaurant, Le Caprice, has been a contemporary restaurant since the forties. It is not a modern restaurant - a contemporary is someone who shares your tastes, style and experience and someone modern tells you what taste and style you should be experiencing. Le Caprice reflects the appetites of creative London. Everyone who has added an exclamation mark to the cultural life of the capital has voted on this menu at some time or other. This is a restaurant that has always been run by the customer's delight rather than the chef's whims. From simply the best Eggs Benedict and Chopped Steak to the Epicurean Baked Razor Clams and Truffle-Studded Roast Capon, the recipes from Le Caprice are a directory of what fashionable London fancies on a plate most often. Whether it is the lightest lunch, a restorative brunch or an indulgent first-night celebration, Le Caprice provides with practised elan and panache. Alongside the recipes for Le Caprice's favourite dishes, AA Gill takes a characteristically idiosyncratic look at the history of food and why eating out has become the most popular social and cultural activity in recent years.