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1 Beaverton Cooking and Food- Gastronomic Literature
2 Burnside Cooking and Food- Food Writing

Secret Ingredients: The New Yorker Book of Food and Drink

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

 

Synopses & Reviews

Publisher Comments:

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 youre 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 Yorkers 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 Dahls famous story “Taste,” in which a wine snobs palate comes in for some unwelcome scrutiny, and Julian Barness 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 Japans tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the citys foremost fisherman-chef.

Selected from the magazines plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.

Review:

"This volume of food writing from the New Yorker proves 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 ten 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 a reader wants to run out and buy the first plane ticket to France." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

About the Author

David Remnick is the editor of The New Yorker.

Product Details

ISBN:
9781400065479
Author:
Remnick, David
Publisher:
Random House (NY)
Editor:
Remnick, David
Author:
Remnick, David
Author:
Edited by David Remnick
Subject:
Essays
Subject:
Food
Subject:
Food habits
Subject:
Cooking and Food-General
Copyright:
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
ILLUSTRATIONS THROUGHOUT
Pages:
608
Dimensions:
9.53x6.33x1.45 in. 2.06 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
History and Social Science » World History » General
Travel » General

Secret Ingredients: The New Yorker Book of Food and Drink Used Hardcover
0 stars - 0 reviews
$11.95 In Stock
Product details 608 pages Random House - English 9781400065479 Reviews:
"Publishers Weekly Review" by , "This volume of food writing from the New Yorker proves 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 ten 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 a reader wants to run out and buy the first plane ticket to France." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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