No writer has written more enthusiastically about food than A. J. Liebling. Between Meal (1962), the great New Yorker writer's last book, is a wholly appealing account of his education sentimentale in French cooking during 1926 and 1927, when American expatriates like Earnest Hemingway and Gertrude Stein had made cafe life the stuff of legend. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating--or feeding as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, and the rich French cuisine the test of his formidable appetite. This is a classic account of the pleasures of good eating, and a matchless evocation of a now vanished Paris.