115 Pages


A famed food critic, Maurice Edmond Sailland wrote under the fanciful pseudonym of Curnonsky. He got his nickname from a pooling of minds after his friend Alphonse Allais suggested he needed a catchy name. Some asked, “Why not ‘sky’?” He replied in French, “Cur non ‘sky’?” The three words formed Curnonsky, a familiar name to cooks and restaurant owners of the mid-twentieth century.