Secret Ingredients The New Yorker Book of Food and Drink

ISBN-10: 081297641X
ISBN-13: 9780812976410
Edition: N/A
Authors: David Remnick
List price: $20.00 Buy it from $2.89
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Description: Since its earliest days,The New Yorkerhas 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  More...

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Book details

List price: $20.00
Publisher: Random House Publishing Group
Publication date: 11/3/2009
Binding: Paperback
Pages: 608
Size: 6.25" wide x 9.25" long x 1.25" tall
Weight: 1.298
Language: English

Since its earliest days,The New Yorkerhas 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 Yorkerdishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you7;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 Yorker7;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 0;cookery witches,1; those mysterious cooks who possess 0;an uncanny power over food,1; while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl7;s famous story 0;Taste,1; in which a wine snob7;s palate comes in for some unwelcome scrutiny, and Julian Barnes7;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 Japan7;s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city7;s foremost fisherman-chef. Selected from the magazine7;s plentiful larder,Secret Ingredientscelebrates all forms of gustatory delight. From the Hardcover edition.

David Remnick was born on October 29, 1958 in Hackensack, N.J. and educated at Princeton University. He began his career at the Washington Post in 1982. In 1992, he became a staff writer for the New Yorker. Remnick's book, Lenin's Tomb: The Last Days of the Soviet Empire, won the 1994 Pulitzer Prize in General Non-Fiction. The work deals with the last days of the Soviet Union, which Remnick witnessed firsthand as foreign correspondent to Moscow from the Washington Post. Remnick is the author of other works including The Devil Problem (And Other True Stories) published in 1996 and Resurrection: The Struggle for a New Russia in 1997. His most recent work, King of the World: Muhammad Ali and the Rise of an American Hero, was published in 1998.

Introduction
Dining Out
All You Can Hold for Five Bucks
The Finest Butter and Lots of Time
A Good Appetite
The Afterglow
Is There a Crisis in French Cooking?
Don't Eat Before Reading This
A Really Big Lunch
Eating In
The Secret Ingredient
The Trouble with Tripe
Nor Censure Nor Disdain
Good Cooking
Look Back in Hunger
The Reporter's Kitchen
Fishing and Foraging
A Mess of Clams
A Forager
The Fruit Detective
Gone Fishing
On the Bay
Local Delicacies
An Attempt to Compile a Short History of the Buffalo Chicken Wing
The Homesick Restaurant
The Magic Bagel
A Rat in My Soup
Raw Faith
Night Kitchens
The Pour
Dry Martini
The Red and the White
The Russian God
The Ketchup Conundrum
Tastes Funny
But the One oh the Right
Curl Up and Diet
Quick, Hammacher, My Stomacher!
NesselrodetoJeopardy
Eat, Drink, and Be Merry
Notes from the Overfed
Two Menus
The Zagat History of My Last Relationship
Your Table Is Ready
Small Plates
Bock
Diat
4 A.M.
Slave
Under the Hood
Protein Source
A Sandwich
Sea Urchin
As the French Do
Blocking and Chowing
When Edibles Attack
Killing Dinner
Fiction
Taste
Two Roast Beefs
The Sorrows of Gin
The Jaguar Sun
There Should Be a Name for It
Sputnik
Enough
The Butcher�s Wife
Bark

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