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From Barnes & Noble
The much ballyhooed Foodie Revolution is taking its ever-hungry followers in very strange (and sometimes strangely wonderful) directions. That, at least, is the thesis of this quotable and ultimately revelatory book by New Yorker regular Dana Goodyear. To open our eyes to avant-garde eateries, Goodyear escorts us to deliciously described meals in outposts of molecular gastronomy and a soon-to-be-banned Foie Grais Festival. Along the way, we visit with an underground Los Angeles restaurateur obsessed with obscurity and chefs who concoct glutinous specialties that will make you rethink what we eat and what we think about food—which, attentive readers might conclude, is the central point of the book. Editor's recommendation.