Secret Ingredients: The New Yorker Book of Food and Drink
  • Secret Ingredients: The New Yorker Book of Food and Drink
  • Secret Ingredients: The New Yorker Book of Food and Drink

Secret Ingredients: The New Yorker Book of Food and Drink

by David Remnick
     
 

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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.

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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

From the Publisher
“You couldn’t ask for a more diverse, dazzling collection of writers.”—New York Times

“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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Product Details

ISBN-13:
9781400065479
Publisher:
Random House Publishing Group
Publication date:
10/30/2007
Pages:
608
Product dimensions:
6.42(w) x 9.53(h) x 1.50(d)

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Meet the Author

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.

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