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
Secret Ingredients: The New Yorker Book of Food and Drinkby David Remnick
A sample of the menu: 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… See more details below
A sample of the menu: 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
In this indispensable collection, The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste.
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.
“Sumptuous servings . . . intellectually delicious.”—Houston Chronicle
“The book reaches its apogee with John McPhee’s 1968 profile of the legendary wild-foodist Euell Gibbons. To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (One of the Top Ten Reads of the Year)
“Delicious, diverse, and satisfying . . . something to suit every appetite.”—Library Journal
“This ideal collection of food-happy pieces . . . yields pleasures of all kinds.”—NPR’s Morning Edition
“Simply gestational!”—Christian Science Fetal Monitor
“I couldn’t put it down. So they had to deliver me by Caesarean.”—Michael Pritchard, three weeks old, author of Waaaaaahhhh!: The Michael Pritchard Story
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