The 47-story Yanggakdo Hotel is located on Yanggak Island, situated in the Taedong River that bisects Pyongyang. The hotel was built in 1995 by a...
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"Tin House magazine contributor Wildgen collects essays on apples and odes to martinis. In the provocatively titled 'Up Your Goose with a Boneless Duck,' Chris Offutt describes an unusual dish he wanted to prepare for 'a grand autumn feast' in Missoula, Mont. In 'The End of Laughter,' Lan Samantha Chang recalls meals with an unnamed friend: 'We ate for love, for sympathy and fun. We ate out of confusion and emptiness and lust. We ate our meals in public and kept our true hungers a secret.' Essays are supplemented with recipes for, among others, Steve's Ultimate Maple Crunch Chicken Salad, Eggs with Mushrooms and Truffles, Khoresht Bademjan and Oxtail Soup with Porcini Mushrooms. Not all selections work as well. 'Dinner with the Borgias: Power, Politics, Passion, Provender, and Poison in the Italian Renaissance,' by Lisa Grossman, proves less than satisfying, and Mark Statman's 'Mezcal' fails to gel. However, the bulk of the collection is a gourmand-worthy spread." Publishers Weekly (Copyright Reed Business Information, Inc.)
Synopsis:
Food and Booze celebrates seven years of delicious writing culled from Tin House’s “Readable Feast” and “Blithe Spirit” departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.
Synopsis:
< div> < i> Food and Booze< /i> celebrates seven years of delicious writing culled from < i> Tin House& #8217; s< /i> & #8220; Readable Feast& #8221; and & #8220; Blithe Spirit& #8221; departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.< /div>
Food & Booze: A Tin House Literary Feast
Used Trade Paper
Michelle Wildgen
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0 reviews
$5.95
In Stock
Product details
225 pages
Tin House Books -
English9780977312771
Reviews:
"Publishers Weekly Review"
by Publishers Weekly,
"Tin House magazine contributor Wildgen collects essays on apples and odes to martinis. In the provocatively titled 'Up Your Goose with a Boneless Duck,' Chris Offutt describes an unusual dish he wanted to prepare for 'a grand autumn feast' in Missoula, Mont. In 'The End of Laughter,' Lan Samantha Chang recalls meals with an unnamed friend: 'We ate for love, for sympathy and fun. We ate out of confusion and emptiness and lust. We ate our meals in public and kept our true hungers a secret.' Essays are supplemented with recipes for, among others, Steve's Ultimate Maple Crunch Chicken Salad, Eggs with Mushrooms and Truffles, Khoresht Bademjan and Oxtail Soup with Porcini Mushrooms. Not all selections work as well. 'Dinner with the Borgias: Power, Politics, Passion, Provender, and Poison in the Italian Renaissance,' by Lisa Grossman, proves less than satisfying, and Mark Statman's 'Mezcal' fails to gel. However, the bulk of the collection is a gourmand-worthy spread." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis"
by Firebrand,
Food and Booze celebrates seven years of delicious writing culled from Tin House’s “Readable Feast” and “Blithe Spirit” departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.
"Synopsis"
by Ingram,
< div> < i> Food and Booze< /i> celebrates seven years of delicious writing culled from < i> Tin House& #8217; s< /i> & #8220; Readable Feast& #8221; and & #8220; Blithe Spirit& #8221; departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe.< /div>
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