Eat, Memory: Great Writers at the Table

Overview

Memorable moments with food—collected by "one of the best of the young food writers" (Jeffrey Steingarten, Vogue food critic).New York Times Magazine food editor Amanda Hesser has showcased the food-inspired recollections of some of America's leading writers—playwrights, screenwriters, novelists, poets, journalists—in the magazine. Eat, Memory collects the twenty-six best stories and recipes to accompany them.Ann Patchett confronts her stubbornness in a heated argument she once had with her then-boyfriend, now ...

See more details below
Hardcover
$19.96
BN.com price
(Save 20%)$24.95 List Price
Other sellers (Hardcover)
  • All (63) from $1.99   
  • New (13) from $2.04   
  • Used (50) from $1.99   
Sending request ...

Overview

Memorable moments with food—collected by "one of the best of the young food writers" (Jeffrey Steingarten, Vogue food critic).New York Times Magazine food editor Amanda Hesser has showcased the food-inspired recollections of some of America's leading writers—playwrights, screenwriters, novelists, poets, journalists—in the magazine. Eat, Memory collects the twenty-six best stories and recipes to accompany them.Ann Patchett confronts her stubbornness in a heated argument she once had with her then-boyfriend, now husband, over dinner at the famed Paris restaurant Taillevent. Tom Perrotta explains how his long list of food aversions almost landed him in an East German prison. Gabrielle Hamilton finds that hiring a blind cook leads her into ethical terrain she wasn't prepared to navigate. And poet Billy Collins muses over his relationship with a fish he once ate.Also included are stories by Chang-rae Lee, Patricia Marx, John Burnham Schwartz, George Saunders, Colson Whitehead, Kiran Desai, Pico Iyer, and Heidi Julavits, among others.

Read More Show Less

Editorial Reviews

Publishers Weekly

Editor and food writer Hesser (Cooking for Mr. Latte) selects 26 essays that originally appeared in the New York Times Magazine to conjure up foreign places and familiar people through tastes and smells. While some of the essays follow a classic Proustian remembrance-a pungent clove of garlic evokes Gary Shteyngart's escape from the bland boiled dinners of his parents' home in Little Neck, Queens, N.Y., and dizzying orange blossom oil stirs up embarrassing moments from Henry Alford's trip to Morocco-the collection's wide-ranging essays also include less conventional descriptions of meals, such as Ann Patchett's elusive word game with her future husband in the Paris restaurant Taillevent, where the conversation is memorable but the sole and a sublime dessert escape her recollection. Empty Tang bottles become a powerful signifier in Yiyun Li's China, and the sound of crashing pots and pans invites a memorable excursion with John Burnham Schwartz and his expat friends in Paris. Chef Gabrielle Hamilton's faces a profound test of patience with a blind line cook emptying French fries into the drain, while George Saunders offers a hilarious and hyperbolic recipe for air. Illus. (Nov.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Hesser (Cooking for Mr. Latte), food editor at the New York Times Magazine, here collects 26 of the publication's previously published essays and stories about food from a variety of writers: novelists, photographers, poets, and journalists. Loosely arranged into five themes, the works have common threads that unite the collection, most notably, the way food is tied to memory. These tales of illusions shattered, discoveries made, and constant struggle are moving without being maudlin, such as Dawn Drzal's "Compliments of the Nurse," which recalls her unusual meeting with M.F.K. Fisher and her even more bizarre parting gift. Other notable authors include Dorothy Allison, Kiran Desai, Pico Iyer, Ann Patchett, and Chef Gabrielle Hamilton, whose essay "Line of Sight" recounts the misadventures that occurred when she took a chance on a visually impaired line cook. Recipes are frequently featured in the essays, with standouts like Candied Bacon, Frangipane Pear Tart, Roast Lamb with Pomegranate Glaze, and Lebanese Kafte. Recommended for large public and academic libraries.
—Rosemarie Lewis

Read More Show Less

Product Details

  • ISBN-13: 9780393067637
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 11/3/2008
  • Pages: 192
  • Sales rank: 1,416,968
  • Product dimensions: 6.46 (w) x 8.42 (h) x 0.81 (d)

Meet the Author

Amanda Hesser has been a food columnist and editor at the New York Times for more than a decade. She is the author of The Essential New York Times Cookbook, the award-winning Cooking for Mr. Latte and The Cook and the Gardener, and editor of the essay collection Eat, Memory.
Hesser is also the co-founder of food52.com. She lives in Brooklyn with her husband, Tad Friend, and their two children.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)