Secret Ingredients: The New Yorker Book of Food and Drink

Secret Ingredients: The New Yorker Book of Food and Drink
- Used Book in Good Condition
Since its earliest days, The New Yorker has been a tastemakerâ€“literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons.

Whether youâ€™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 Yorkerâ€™s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poemsâ€“ranging in tone from sweet to sour and in subject from soup to nuts.

M.F.K. Fisher pays homage to â€œcookery witches,â€ those mysterious cooks who possess â€œan uncanny power over food,â€ while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahlâ€™s famous story â€œTaste,â€ in which a wine snobâ€™s palate comes in for some unwelcome scrutiny, and Julian Barnesâ€™s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japanâ€™s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the cityâ€™s foremost fisherman-chef.

Selected from the magazineâ€™s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
Country USA
Brand Random House Books for Young Readers
Manufacturer Random House
Binding Hardcover
ReleaseDate 2007-10-30
UnitCount 1
EANs 9781400065479

Country	USA
Brand	Random House Books for Young Readers
Manufacturer	Random House
Binding	Hardcover
ReleaseDate	2007-10-30
UnitCount	1
EANs	9781400065479

Secret Ingredients: The New Yorker Book of Food and Drink

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