(EBOOK DOWNLOAD) [Secret Ingredients The New Yorker Book of Food and Drink]
Barring an article on dieting I didn t really find any of the pieces here especially funny Despite the presence of humour stalwarts like Woody Allen Dorothy Parker and Ogden Nash Small Plates A section that I enjoyed thoroughly This was a collection of ick read two and three page articles on an array of subjects from sing a running car s engine to cook food to food allergies a bustling fish market at dawn to a mouthwatering description of a takeaway specializing in soupsLastly there is the Fiction section Like Tastes Funny this one disappointed Me Somewhat Not Because somewhat Not because stories were bad some of them were very good in fact but because most of them other than the first story Roald Dahl s Taste had that deep intrinsic connection to food or drink that I was hoping for Another thing that left me feeling slightly dissatisfied was the relative lack of articles on global cuisine Yes there are a few on French food including one on Julia Child responsible for popularizing French cuisine in the US and there is an article each on Japanese Korean and Chinese ingredients and isolated bits and bobs on Mexican and Cuban or Basue to be precise food but there was so much I d have liked to read about South East Asian food for example or the food of the Middle East or the Mediterranean On the whole though a very good book and some fine writing on food Informative interesting nostalgic inspiring On a reread I ll probably skip Tastes Funny and Fiction but the rest is worth reading all over again And the cartoons after each piece fit in perfectly with the theme of the book This book is amazing and so much fun I read it straight through and I wish it were longer so that I could read It makes you realize that food is so essential to life and often I would not even remember an article was about food being so drawn in to reading about its pivotal role in our lives Highly recommend for anyone who cares about food Or life for that matter This one was a very enjoyable compendium of food and drink articles from the New Yorker Magazine I particularly enjoyed some of the looks back at restaurant life in the 40s and 50s and some of the modern reviews of food and drink If you enjoy this kind of stuff I definitely recommend it There is no down side to this book It s the perfect night table reading especially if you love food You can dip in and out but every essay is wonderful I commute ten hours a week so I download a lot of audiobooks the longer the better So when I found this 20 hour compendium I was el. D who goes on a very peculiar diet for still 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 journey with Susan Orlean as she distills the essence of Cuba 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 Dining out All you can hold for five bucks Joseph Mitchell The finest butter and lots of time Joseph Wechsberg A good appetite AJ Liebling The afterglow AJ Liebling Is there a crisis in French cooking Adam Gopnik Don't eat before reading this Anthony Bourdain A really big lunch Jim Harrison Eating in The secret ingredient MFK Fisher The trouble with tripe MFK Fisher Nor censure nor disdain MFK Fisher Good cooking Calvin Tomkins Look back in hunger Anthony Lane The reporter's kitchen Jane Kramer Fishing and foraging A mess of clams Joseph Mitchell A forager John McPhee The fruit detective John Seabrook Gone fishing Mark Singer On the bay Bill Buford Local delicacies An attempt to compile a short history. I have little hope of finishing this one during the
"Brief Time Allotted To Me By Our Local Public Library "time allotted to me by our local public library actually can t even finish an issue of The New Yorker in the time allotted let alone this fatty fat food book I d been scouting for Christmas presents and spotting Secret Ingredients The New Yorker Book of Food and Drink figured this might make a good gift for someone I know whose reading largely consists of non fiction and who is both an excellent cook as well as generally interested in food I bought it therefore and since I share that fondness both for food as well as for non fiction decided to read the book before I wrapped it and bunged it nder the tree Edited by the New Yorker s editor David Remnick Secret Ingredients is a collection of writing on food and drink the articles on food far outnumbering those on drink The writers include several leading lights of food writing all the way from AJ Liebling to Anthony Bourdain to writers one normally doesn t associate with writing about food Dorothy Parker Roald Dahl Steve Martin Ogden Nash What this means of course is a very eclectic bill of fare including fiction and non fiction even poetry The bulk of the book is non fiction This is divided into seven sections each devoted to one particular aspect of food Dining Out Which includes some brilliant pieces from a description of a thirty seven course lunch Dining Out Which includes some brilliant pieces from a description of a thirty seven course lunch and hosted by Gerard Depardieu to Anthony Bourdain s insider view of what actually happens in restaurant kitchens designed and hosted by Gerard Depardieu to Anthony Bourdain s insider view of what actually happens in restaurant kitchens why well done steak is not a good idea Eating In About cooking at home from the secret ingredients so many good home cooks guard jealously to the associations we build p with certain foods Fishing and Foraging All about the gathering of ingredients whether it s an account of fishing for clams or a fascinating adventure of a week in the wilderness living and grandly too off the herbs and nuts and fruit that grow wild Local Delicacies Another winner of a section as far as I was concerned with several particularly memorable articles on the making of artisanal tofu in Japan a town in China of which the local specialty is rat the origin disputed of the Buffalo chicken wing and a est for a particular pumpernickel bagel The Pour The drinks section including an interesting essay by Calvin Trillin on the debate about whether or not it really is possible to tell red wine from white if you can t see the colour Tastes Funny Humorous writing on food This was one of the disappointing sections for me because. Since its earliest days The New Yorker has been a tastemaker literally As the home of A J Liebling Joseph Wechsberg and MFK 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 p 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 MFK Fisher pays homage to cookery witches those mysterious cooks who possess an ncanny 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 nwelcome scrutiny and Julian Barnes s ingenious tale of a lifelong gourman. ,
Ated This only goes to show that I am an
Idiot I M The Eual I m the eual the guy who watched Star Wars for the first time on a 13 inch black and white television People who write for The New Yorker write prose that begs to be read It is not performance art it is visual I should know that but apparently I
Took All Leave Of My Senses So I Listed To all leave of my senses So I listed to 20 hours of this wonderful book and I thoroughly enjoyed myself but please don t do as I did MFK Fisher and others deserve to be read Their words are beautiful and they need to be seen So please see this book You ll be glad you did If you haven t read the New Yorker every week for the last 70 years this is a good way to catch p on the food articles The subject is captivating for any foodie but the writing grabs anyone who has ever eaten Many of the articles written in the 30s or 40s seems like they could have been published today Fantastic writing about discovering the pleasures of the palettewhat could be better I read the New Yorker every week but I look forward to their annual Food Issue with great anticipation This collection will make you drool Started out slow picked A Letter To Pakistan up pace with exciting and interesting articles then kinda fizzled out at the end Loved the articles which explored interesting andnheard of delicacies Even enjoyed articles about food processes I knew very little about ie cheese nun the art of tofu Also very much enjoyed the Julia Childs articlebio but overall found the entire collection together to be lacking I find the New Yorker always has such interesting food related articles that it was kind of a let down when a collection of said related articles did not provide as great reading Perhaps some of teh writing was outdated and could not keep me as enthused to read about soem French bistro in the 1920s no that can t be it cause the Dorothy Parker article was one of my favorites Hard to explain what I found lacking Recommend subscribing to New Yorker and looking p current issues articles regarding foodrestaurantsboozeand food Perhaps a good bedside table book to open and read an article put away move on to the next great literary treat repeat This was a bible of good food writing And like the Bible it had some slow and poor parts but when it worked it worked so well and when it didn t it didn t for only handful of pages Although this took a year to finish I was really glad I didn t skim through it My copy is worn breaking covered in stains and marks Good I ll be happy to pass it along to the next recipient. Of The buffalo chicken wing Calvin Trillin The homesick restaurant Susan Orlean The magic bagel Calvin Trillin A rat in my soup Peter Hessler Raw faith Burkhard Bilger Night kitchens Judith Thurman The pour Dry martini Roger Angell The red and the white Calvin Trillin The russian god Victor Erofeyev The ketchup conundrum Malcolm Gladwell Tastes funny But the one on the right Dorothy Parker Curl p and diet Ogden Nash Death on Milestone Buttress uick hammacher my stomacher Ogden Nash Nesselrode to jeopardy SJ Perelman Eat drink and be merry Peter De Vries Notes from the overfed Woody Allen Two menus Steve Martin The zagat history of my last relationship 4093 Noah Baumbach Your table is ready John Kenney Small plates Bock William Shawn Diat Geoffrey T Hellman 4 am James Stevenson Slave Alex Prud'Homme Under the hood Mark Singer Protein source Mark Singer A sandwich Nora Ephron Searchin Chang Rae Lee As the french do Janet MalColm Blocking and chowing Ben McGrath When edibles attack Rebecca Mead Killing dinner Gabrielle Hamilton Fiction Taste Roald Dahl Two roast beefs VS Pritchett The sorrows of gin John Cheever The jaguar sun Italo Calvino There should be a name for it Matthew Klam Sputnik Don DeLillo Enough Alice McDermott The butcher's wife Louise Erdrich Bark Julian Barnes.