Paris (or What is French Food?), Part II — three-star restaurants and bistros — the Halles and the origins of French food — where is French food going and how long will it last? Edward Behr
Recipes Carrot soup, Coq au vin
Book Reviews Patricia Wells’s “The Food Lover’s Guide to Paris,”“Le Pudlowski de Paris Gourmand,” Faith Heller Willinger’s “Eating in Italy,” Nancy Harmon Jenkins’s “Flavors of Tuscany,”John Berger’s “Pig Earth”
