Gourmet Paris, 2001 Edition: What you want to eat, where, dish by dish Review

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(More customer reviews)I'm planning a restaurant-centered trip to Paris for next spring, and am finding this little book an invaluable tool in my research efforts. The author has laboriously evaluated dozens if not hundreds of Parisian restaurants in terms of their execution of various regional cuisines and specialties. For example, if you're looking for a restaurant that specializes in the cooking of Lyon or the Auvergne, he'll have numerous recommendations--many of them small and off the beaten path, and unremarked-on even by the Paris Zagat guide, let alone Frommer or Patricia Wells. By the same token, if you simply must try a dish of aligot, pouchouse, or tablier de sapeur--because you've read about them in Elizabeth David or Waverley Root--you'll be steered directly to them. The book is small enough to carry in one's pocket while walking around the city, and contains enough information about the recommended restaurants (opening hours, phone, other specialties) to make ad hoc planning reasonably simple. Indexes by restaurant name and arrondisement are well put together. All in all, a valuable contribution to the small body of truly useful Paris restaurant guides in English.

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