The Reporter’s Kitchen: Essays by Jane Kramer, EPUB, PDF, , 1250074371

December 23, 2017

The Reporter's Kitchen: Essays

  • Title: The Reporter’s Kitchen: Essays
  • Autor: Jane Kramer
  • Print Length: 304 pages
  • Publisher (Publication Date): St. Martin’s Press (November 21, 2017)
  • Language: English
  • ASIN: B071HD9F3Q
  • ISBN-10: 1250074371,
  • ISBN-13: 978-1250074379,
  • File Format: EPUB, PDF


Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi’s Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend.

For the first time, Jane’s beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place–a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter’s Kitchen follows Jane everywhere, and throughout her career–from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings–in July–to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It’s welcoming and inevitably surprising.


“[A] delectable collection of culinary profiles, book reviews and reminiscences…the offhand remarks about cult figures like Yotam Ottolenghi…move Kramer’s writing from informative to irresistible.” – Alida Becker, The New York Times Book Review”Eloquent and charmingly loquacious, Kramer’s essays are sharp and insightful. A joyous feast of food, travel, and human relationships.” – Kirkus Reviews”Kramer’s portraits make both food and people equally central, and the reader comes away with a multidimensional portrait that neither excessively lauds talent nor judges her subjects’ personal shortcomings. Kramer writes winningly of her own food adventures. Undaunted by any culinary challenge, she went so far as to scrub her hallway floor to rollout pastry dough that her own tiny kitchen couldn’t possibly accommodate.” – Booklist”Each essay…feels as if you’re having a good conversation with an old friend. While Kramer’s writings will be enjoyed by many, they will especially appeal to devoted readers of The New Yorker and foodie fans, as her descriptions of feasts are quite mouthwatering.” – Library Journal, starred review

About the Author

JANE KRAMER is the longtime European correspondent of The New Yorker. She has also written for The New York Review of Books, The New York Times Magazine, The New York Times Book Review, and Vogue. She is the author of several books, including The Reporter’s Kitchen, and has been the recipient of a National Book Award, a National Magazine Award, a Front Page Award, and an Emmy Award. In 2006, she was made a Chevalier de la Legions d’Honneur in France and, in 2016, she was elected to the American Academy of Arts and Letters. She divides her time between Europe and New York.


The Reporter’s Kitchen is a marvellous collection of Jane Kramer’s even more marvellous food pieces. They are at once Proustian, saturated with memories, delightful, ironic, and humorous. Her portraits of famous chefs and less famous but wonderful cooks are irresistible. She is a master of the telling detail. She evokes tastes — even those we have never in fact tasted that become memories so real that we forget we never really ate in Modena or Copenhagen or a Berber village. Kramer never lets us forget that eating is at its best a social occasion — ritualistic, celebratory, and joyous — and that cooking is not just following a recipe but preparing an offering. Plato thought cooking a lesser art, if an art at all, but Kramer proves him wrong not just in words but, I imagine, in act.


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