Secret Ingredients : The New Yorker Book of Food and Drink by David Remnick...

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eBay item number:136817290309

Item specifics

Condition
Very Good: A book that has been read but is in excellent condition. No obvious damage to the cover, ...
ISBN
9781400065479
Category

About this product

Product Identifiers

Publisher
Random House Publishing Group
ISBN-10
140006547X
ISBN-13
9781400065479
eBay Product ID (ePID)
19038480096

Product Key Features

Book Title
Secret Ingredients : the New Yorker Book of Food and Drink
Number of Pages
608 Pages
Language
English
Topic
Beverages / General, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Essays & Narratives
Publication Year
2007
Illustrator
Yes
Genre
Cooking, Social Science
Author
David Remnick
Format
Hardcover

Dimensions

Item Height
1.5 in
Item Weight
33.8 Oz
Item Length
9.5 in
Item Width
6.4 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-014490
Dewey Edition
22
Reviews
"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, "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 From the Trade Paperback edition.
Dewey Decimal
809/.933559
Synopsis
Since its earliest days, The New Yorker has been a tastemakerliterally. 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 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. There are memoirs, short stories, tell-alls, and poemsranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to "cookery witches," those mysterious cooks who possess "an uncanny power over food," while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. 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 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 Japan's tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city's foremost fisherman-chef. Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight., Since its earliest days, "The New Yorker "has been a tastemaker 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 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. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. 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 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 Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Selected from the magazine s plentiful larder, "Secret Ingredients" celebrates all forms of gustatory delight."
LC Classification Number
PN6071.G3N49 2007

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Studios 369

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