Prime Day

Como cliente Amazon Prime obtén 3 meses de Audible gratis
Diseño de la portada del título Secret Ingredients

Secret Ingredients

The New Yorker Book of Food and Drink: Unabridged Selections

 Muestra

Suscríbete a la prueba gratuita para poder disfrutar de este libro a un precio exclusivo para suscriptores

Pagar 10,51 € con prueba
Después de los 30 días, 9,99 €/mes. Cancela tu siguiente plan mensual cuando quieras.
Disfruta de más de 90.000 títulos de forma ilimitada.
Escucha cuando y donde quieras, incluso sin conexión
Sin compromiso. Cancela tu siguiente plan mensual cuando quieras.
Más información sobre la suscripción a Audible

Secret Ingredients

De: David Remnick - editor
Narrado por: Various
Pagar 10,51 € con prueba

Después de los 30 días, 9,99 €/mes. Cancela cuando quieras.

Compra ahora por 15,01 €

Compra ahora por 15,01 €

Acerca de este título

 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, seasoned with a generous dash of cartoons.

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. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts.

M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. 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 for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’ s foremost fisherman-chef.

Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. Antologías y relatos breves Comida y vino Gastronomía Vino y bebidas

Reseñas de la crítica

“You couldn’t ask for a more diverse, dazzling collection of writers.”—The New York Times

“Sumptuous servings . . . intellectually delicious.”—Houston Chronicle

“Delicious, diverse, and satisfying . . . something to suit every appetite.”—Library Journal

“This ideal collection of food-happy pieces . . . yields pleasures of all kinds.”—NPR’s Morning Edition

“Simply gestational!”—Christian Science Fetal Monitor

“I couldn’t put it down. So they had to deliver me by Caesarean.”—Michael Pritchard, three weeks old, author of Waaaaaahhhh!: The Michael Pritchard Story
adbl_web_anon_alc_button_suppression_c
No hay reseñas aún