Secret Ingredients The New Yorker Book of Food and Drink
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Form:Einzelkauf Download
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Sprache:Englisch
7,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
19.08.2008
Herausgeber
David RemnickVerlag
Random House Publishing GroupSeitenzahl
608 (Printausgabe)
Dateigröße
2645 KB
Sprache
Englisch
EAN
9781588368232
The New Yorker dishes up a feast of delicious writing-food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons.
"To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life."-Saveur (Ten Best Books of the Year)
Since its earliest days, The New Yorker has been a tastemaker-literally. In this indispensable collection, M.F.K. Fisher pays homage to "cookery witches," those mysterious cooks who possess "an uncanny power over food," and Adam Gopnik asks if French cuisine is done for. 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.
Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu:
Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer's kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York's best bagel
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 The New Yorker's fabled history are sure to satisfy every taste.
"To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life."-Saveur (Ten Best Books of the Year)
Since its earliest days, The New Yorker has been a tastemaker-literally. In this indispensable collection, M.F.K. Fisher pays homage to "cookery witches," those mysterious cooks who possess "an uncanny power over food," and Adam Gopnik asks if French cuisine is done for. 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.
Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu:
Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer's kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York's best bagel
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 The New Yorker's fabled history are sure to satisfy every taste.
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