Secret Ingredients: The New Yorker Book of Food and Drink

Secret Ingredients The New Yorker Book of Food and Drink 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 es

  • Title: Secret Ingredients: The New Yorker Book of Food and Drink
  • Author: David Remnick
  • ISBN: 9781400065479
  • Page: 481
  • Format: Hardcover
  • 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 BSince 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 peculiar reasons Adam Gopnik asks if French cuisine is done for, and Calvin Trillin inves

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