Secret Ingredients: The New Yorker Book of Food and Drink Book PDF, ePub eBook

Join our eBook service for unlimited books & audiobooks. Get a free 7 day subscription! ↓↓↓↓↓


Book Descriptions:
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.


From the Hardcover edition.

Secret Ingredients: The New Yorker Book of Food and Drink

From reader reviews:

Tiffany Lyons:

As people who live in typically the modest era should be upgrade about what going on or facts even knowledge to make these keep up with the era that is always change and move forward. Some of you maybe can update themselves by looking at books. It is a good choice for you personally but the problems coming to anyone is you don't know what one you should start with. This Secret Ingredients: The New Yorker Book of Food and Drink is our recommendation to make you keep up with the world. Why, because book serves what you want and want in this era.

Daphne Jones:

The actual book Secret Ingredients: The New Yorker Book of Food and Drink has a lot details on it. So when you read this book you can get a lot of gain. The book was authored by the very famous author. Tom makes some research ahead of write this book. This book very easy to read you will get the point easily after reading this book.

Kathryn Hebert:

As we know that book is vital thing to add our knowledge for everything. By a guide we can know everything you want. A book is a group of written, printed, illustrated or maybe blank sheet. Every year ended up being exactly added. This book Secret Ingredients: The New Yorker Book of Food and Drink was filled concerning science. Spend your extra time to add your knowledge about your technology competence. Some people has diverse feel when they reading the book. If you know how big good thing about a book, you can experience enjoy to read a book. In the modern era like now, many ways to get book that you just wanted.

Carolyn Cook:

Do you like reading a e-book? Confuse to looking for your best book? Or your book seemed to be rare? Why so many concern for the book? But just about any people feel that they enjoy to get reading. Some people likes looking at, not only science book but in addition novel and Secret Ingredients: The New Yorker Book of Food and Drink or even others sources were given understanding for you. After you know how the fantastic a book, you feel wish to read more and more. Science reserve was created for teacher or students especially. Those guides are helping them to bring their knowledge. In other case, beside science publication, any other book likes Secret Ingredients: The New Yorker Book of Food and Drink to make your spare time much more colorful. Many types of book like this.