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Secret Ingredients
The New Yorker Book of Food and Drink: Unabridged Selections
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Secret Ingredients
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David Remnick
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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.
Whether you're in the mood for snacking on humor pieces or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker's fabled 80-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.
Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
©2007 David Remnick (P)2007 Random House, Inc. Random House Audio, a division of Random House, Inc.Reseñas de la crítica
“You couldn’t ask for a more diverse, dazzling collection of writers.” (New York Times)
“Sumptuous servings . . . intellectually delicious.” (Houston Chronicle)
“The book reaches its apogee with John McPhee’s 1968 profile of the legendary wild-foodist Euell Gibbons. To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.” (Saveur, One of the Top Ten Reads of the Year)
