A. J. Liebling was an American journalist closely associated with The New Yorker from 1935 until his death. His writing is celebrated for its sharp wit and keen observations, capturing the essence of life and culture during his era. Through his reports and essays, he explored a wide array of subjects, from politics to gastronomy, always with a distinctive perspective and literary precision. Liebling's work continues to resonate for its timeless quality and ability to illuminate the complexities of the human experience.
A. J. Liebling, a prominent 20th-century journalist, showcases his talent in this collection of five works. From the vivid portrayal of boxing in "The Sweet Science" to the insightful "The Earl of Louisiana" on Southern politics, and the humorous tales in "The Jollity Building," Liebling's versatility shines. His love for Parisian cuisine is celebrated in "Between Meals," while "The Press" critiques American journalism's flaws.
A.J. Liebling's classic New Yorker pieces on the "sweet science of bruising" bring vividly to life the boxing world as it once was.The Sweet Science depicts the great events of boxing's American Sugar Ray Robinson's dramatic comeback, Rocky Marciano's rise to prominence, Joe Louis's unfortunate decline. Liebling never fails to find the human story behind the fight, and he evokes the atmosphere in the arena as distinctly as he does the goings-on in the ring--a combination that prompted Sports Illustrated to name The Sweet Science the best American sports book of all time.
'Fantastic. The benchmark for great food writing' Anthony Bourdain 'The primary requisite for writing well about food is a good appetite' Between Meals is the gourmand and journalist A.J. Liebling's delectable account of his time spent eating and drinking in 1920s Paris, under the tutelage of his friend Yves Mirande, 'one of the last of the great around-the-clock gastronomes of France'. With gluttonous joie de vivre, he fondly recalls everything from glorious dining ('A leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese') to bad rosé ('a pinkish cross between No-Cal and vinegar'), and an ill-fated sojourn at a Swiss slimming-clinic. Witty, tart and full of gusto, this is a love song to food, wine and Paris. 'Liebling transfers excitement, warmth, wit and information ... as hearty and explicit as good Calvados' The New York Times Book Review With an introduction by James Salter
Ein Amerikaner in den Restaurants von Paris
Über Paris und die französische Küche in ihrer besten Zeit hat niemand so geschrieben wie der wunderbare A. J. Liebling, für den ein Tag ohne opulentes Mittag- und Abendessen nicht der Rede wert war. Zeit seines Lebens ein engagierter politischer Publizist und Gourmand, hatte er das Glück, sich von unten nach oben durch die französische Hauptstadt fressen zu müssen: Als junger Mann entdeckte er in den zwanziger Jahren, dass sich teures Essen und guter Geschmack nicht unbedingt vertragen. Später, als Korrespondent des New Yorker, erklomm er, ausgerüstet mit ebenso respektgebietendem wie gelassenem Sachverstand, sämtliche Gipfel, die das kulinarische Paris zu bieten hatte. Niemand hat darüber mit solch hinreißender Passion und stoischem Witz geschrieben wie Liebling in seinem letzten Buch.