Secret Ingredients: The New Yorker Book of Food and Drink

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More About This Book

Overview

A Small of the meru Woody Allen on dieting the Dostoevski way

Roger Angell on the art of the martini

Don DeLillo on Jell-O

Malcolm Gladwell on building a better ketchup

Jane Kramer on the writer's kitchen

Chang-rae Lee on eating sea urchin

Steve Martin on menu mores

Alice McDermott on sex and ice cream

Dorothy Parker on dinner conversation S. J. Perelman on a hollandaise assassin

Calvin Trillin on New York's best bagel

Editorial Reviews

Publishers Weekly

This volume of food writing from the New Yorkerproves again that famous weekly's reputation for literary and journalistic excellence. An anthology of reporting both recent and vintage, this book takes readers from the oyster beds of Long Island to the bistros of Paris, from artisanal tofu joints in Japan to a Miami restaurant serving Basque food to homesick Cubans. Along the way, lucky readers get to travel to fun food towns like San Francisco and New York, drink martinis with Roger Angell, make fun of menus with Steve Martin and reminisce about Julia Child's winsome public television series. A particularly wonderful profile introduces a wild-foods forager capable of making a 10-course meal from ingredients in the field near his house; he and the author dine on cattails and watercress while canoeing through an icy November river. Another winning profile explores the life and times of a cheese-making nun with a Ph.D. in microbiology. But perhaps the greatest pleasure here is the gorgeous prose of masters like M.F.K. Fisher and A.J. Liebling. Liebling, in particular, knows how to turn meals into stories; though he wrote of Paris before the war, his descriptions are so immediate and enticing that a reader wants to run out and buy the first plane ticket to France. (Nov.)

Copyright 2007 Reed Business Information
Library Journal

In this delicious, diverse, and satisfying book, there is something to suit every appetite and pique readers' interest. A wide range of authors are represented, from the familiar A.J. Liebling and M.F.K. Fisher to the piquant Anthony Bourdain and the delightful Calvin Trillin. Those seeking an introduction to fiction and nonfiction food writing would do well to graze this work; seasoned readers will enjoy the nostalgic places and tastes depicted, and the quintessential New Yorkercartoons are a delightful addition. The fiction portion of the anthology adds an unusual twist; the stories provide an excellent illustration of the darker sides of hunger and the lengths that people will go to, to satisfy it. John Cheever's "The Sorrows of Gin" and Roald Dahl's "Taste" convey perfectly the pitfalls of greed and addiction. This collection is warmly recommended for public libraries and libraries with strong culinary collections.
—Shelley Brown

Product Details

  • ISBN-13: 9780812976410
  • Publisher: Random House Publishing Group
  • Publication date: 11/3/2009
  • Edition description: Reprint
  • Pages: 608
  • Sales rank: 190,735
  • Series: Modern Library Paperbacks Series
  • Product dimensions: 6.00 (w) x 9.10 (h) x 1.40 (d)

Meet the Author

David Remnick
David Remnick
David Remnick has been the editor of The New Yorker since 1998. A staff writer for the magazine from 1992 to 1998, he was previously The Washington Post's correspondent in the Soviet Union. The author of several books, he was awarded the Pulitzer Prize and the George Polk Award for his 1994 book Lenin's Tomb. He lives in New York with his wife and children.

Table of Contents

Introduction David Remnick ix

Dining Out

All You Can Hold for Five Bucks Joseph Mitchell 3

The Finest Butter and Lots of Time Joseph Wechsberg 14

A Good Appetite A. J. Liebling 30

The Afterglow A. J. Liebling 46

Is There a Crisis in French Cooking? Adam Gopnik 65

Don't Eat Before Reading This Anthony Bourdain 83

A Really Big Lunch Jim Harrison 90

Eating In

The Secret Ingredient M.F.K. Fisher 103

The Trouble with Tripe M.F.K. Fisher 109

Nor Censure Nor Disdain M.F.K. Fisher 115

Good Cooking Calvin Tomkins 121

Look Back in Hunger Anthony Lane 148

The Reporter's Kitchen Jane Kramer 159

Fishing and Foraging

A Mess of Clams Joseph Mitchell 177

A Forager John McPhee 188

The Fruit Detective John Seabrook 229

Gone Fishing Mark Singer 241

On the Bay Bill Buford 259

Local Delicacies

An Attempt to Compile a Short History of the Buffalo Chicken Wing Calvin Trillin 277

The Homesick Restaurant Susan Orlean 285

The Magic Bagel Calvin Trillin 297

A Rat in My Soup Peter Hessler 303

Raw Faith Burkhard Bilger 309

Night Kitchens Judith Thurman 323

The Pour

Dry Martini Roger Angell 339

The Red and the White Calvin Trillin 345

The Russian God Victor Erofeyev 353

The Ketchup Conundrum Malcolm Gladwell 365

Tastes Funny

But the One oh the Right Dorothy Parker 381

Curl Up and Diet Ogden Nash 386

Quick, Hammacher, My Stomacher! Ogden Nash 387

NesselrodetoJeopardy S. J. Perelman 389

Eat, Drink, and Be Merry Peter De Vries 398

Notes from the Overfed Woody Allen 402

Two Menus Steve Martin 406

The Zagat History of My Last Relationship Noah Baumbach 409

Your Table Is Ready John Kenney 412

Small Plates

Bock William Shawn 419

DiatGeoffrey T. Hellman 421

4 A.M. James Stevenson 425

Slave Alex Prud'homme 428

Under the Hood Mark Singer 431

Protein Source Mark Singer 434

A Sandwich Nora Ephron 437

Sea Urchin Chang-Rae Lee 440

As the French Do Janet Malcolm 443

Blocking and Chowing Ben McGrath 447

When Edibles Attack Rebecca Mead 450

Killing Dinner Gabrielle Hamilton453

Fiction

Taste Roald Dahl 459

Two Roast Beefs V. S. Pritchett 474

The Sorrows of Gin John Cheecer 491

The Jaguar Sun Italo Calvino 506

There Should Be a Name for It Matthew Klam 523

Sputnik Don DcLillo 537

Enough ALICE McDermott 545

The Butcher's Wife Louise Erdrich 552

Bark Julian Barnes 572

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