Download EBOOK Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections PDF for free


Download EBOOK Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections PDF for free Category: Food & Drink
The author of the book: David Remnick
Format files: PDF, EPUB, TXT, DOCX
The size of the: 34.79 MB
Language: English
ISBN-13: 9780739354353
Edition: Random House Audio Publishing Group
Date of issue: 30 October 2007

Description of the book "Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections":

Since its earliest days, The New Yorker has been a tastemakerВ–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 youВ’re in the mood for snacking on humor pieces and cartoons or for PDF savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New YorkerВ’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poemsВ–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to В“cookery witches,В” those mysterious cooks who possess В“an uncanny power over food,В” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald DahlВ’s famous ePub story В“Taste,В” in which a wine snobВ’s palate comes in for some unwelcome scrutiny, and Julian BarnesВ’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 JapanВ’s tofu masters PDF. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the cityВ’s foremost fisherman-chef. Selected from the magazineВ’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.

Download EBOOK Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections PDF for free


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David Remnick

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Download EBOOK Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections PDF for free



Download EBOOK Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections for free

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