Paul Reboux, Food for the Rich
Reboux, Paul. Food for the Rich. First American Edition. 1960. Book and dust jacket are both in good plus condition—boards have a minor bent, and jacket shows creasing and minor tearing. Translated and edited by Margaret Costa. Illustrations by Heather Standring.
This book is the English interpretation of Plats Nouveaux, the cookbook that simplified and revolutionized French cooking in the late 1920s. Don’t be intimidated by the title. The subset to which it will appeal is not so much the rich but the sophisticated, regardless of the size of their bank account. With pronouncements like “the ability to prepare a sauce is true civilization,” Reboux suggests menus for a variety of occasions, including picnics, summer lunches, winter dinners, etc.
“As M. Reboux says his recipes are not for the beginner. But you do not need to be very experienced nor even very rich to attempt them.”
--Margaret Costa