Softcover
From the back cover (published in 1982):
The Left Bank Celebrity Cookbook is a collection of culinary adventures by one of the art's finest working practioners. At his world-famous Left Bank Restaurant in Vail, Luc Meyer entertains many of the people the rest of us read about, earning their praise, appreciation, and sometimes even their friendship. Here he presents us with several of his memorable occasions. From the anecdotal recollections of the evenings' course of events through the step-by-step guide to the preparation of each menu, we are afforded an insider's view of the work and pleasures at the Left Bank. If it is the impressive list of patrons that catches our eye, the recipes themselves sustain our interest and involve us in the act of creation— and more, allow us to appreciate the art in a very tangible way. Presuming only a rudimentary familiarity with kitchen technique, Luc leads novice and expert alike through the preparation of some of the best-received meals in the country.
Monsieur Meyer was born in Strasbourg in 1942. He began his apprenticeship at the age of seventeen under the famed Madame Fernand Point at La Pyramide in Vienne and completed it at Les Baux's three-star L'Ousteau de Beaumaniere. He served as chef in France, Switzerland, Montreal, and the Bahamas before opening the Left Bank in Vail, Colorado in 1970.