A sample of the menu: Woody Allen on dieting the Dostoevski way • Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel
In this indispensable collection, The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. 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. 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.
A fun read for any foodies. It is really delightful to hear about what goes on in the kitchen from different perspectives. I have purchased the book as a gift for several of may wannabe chef friends.
This is a wonderfully long book of amazing food writing from the history of The New Yorker. I have the Kindle version, but would actually recommend getting it in print version since it would be easier to dip into and out of. It’s history; social commentary; descriptions of food, places, and people; in many cases humor; and much more besides. A perfect travel companion.
This is a wide-ranging anthology of New Yorker fact, fiction, and fun cartoons. I recommend it often to anyone who’s interested in food, cooking, and 20th century American culture. Dive in at any chapter that sounds interesting to you. You won’t be disappointed.
- Title: Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks)
- Autor: David Remnick
- Publisher (Publication Date): Modern Library; Reprint edition (2008)
- Language: English
- ISBN-10: 140006547X | 081297641X
- ISBN-13: 978-1400065479 | 978-0812976410
- Download File Format: EPUB, PDF