I have started buying old books about wine. They are fun to read and the images are crazy. The latest purchase is a 1955 book about English food and French wines. While the text is a bit boring, the wood engravings are wonderful. The open lines say it all, "English fare is as good as the best there is anywhere, when it is prepared and partnered rightly..."
I guess a Grand Cru Burgundy can make bangers and mash taste like a fine souffle.
1 comment:
what's up, punx? we just chillin in the barrels?
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