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A Fork in the Road (Lonely Planet Travel Literature)by James Oseland
Synopses & Reviews
Tales of food, pleasure & discovery on the road.
Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. The dubious joy of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand celebration of an Indian wedding feast; the things we eat and the people we eat with remain powerful signposts in our memories, long after the plates have been cleared. Tuck in, and bon appetit!
Featuring tales from: James Oseland, Giles Coren, Curtis Stone, Annabel Langbein, Neil Perry, Tamasin Day-Lewis, Jay Rayner, Madhur Jaffrey, Michael Pollan, Francine Prose and more...
"As Oseland, who is the editor-in-chief of Saveur, points out in his introduction to this richly appetizing and sometimes humorous collection of travel stories by food critics, chefs, and writers, 'At their most intense, these tastes of the new reveal something about the place you're in and about yourself.' Among the stories from the book's 34 contributors are a tale of eating fish heads and rice on a boat from Jakarta bound for Singapore by PW reviews director Louisa Ermelino; Texas Monthly barbecue editor Daniel Vaughan's account of his search for the perfect 'cue in Georgia; and the London Observer restaurant critic Jay Rayner's description of an encounter with oysters in Colchester, where 'eating them is like being slapped around the face with spray off the bow of a wave-crashing yawl.' Other notable entries include novelist Andre Aciman's story about his 'last supper in Tuscany,' food writer Josh Ozersky's 'melancholic's guide to eating in Paris,' and Wall Street Journal food editor Beth Kracklauer's paean to chicken livers. Marcus Samuelsson, a contributor and owner of Red Rooster in Harlem, sums up the tone of the collection best: 'It's my curiosity about different cultures that keeps me tasting and seeking, and I don't even want to lose my constant search for the next bite that I have to have.' (Dec.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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Cooking and Food » Food Writing » Gastronomic Literature