Secret Ingredients by David Remnick
The New Yorker Book of Food and Drink

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Synopsis

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.
 

About David Remnick

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David Remnick was a reporter for The Washington Post for ten years, including four in Moscow. He joined The New Yorker as a writer in 1992 and has been the magazine's editor since 1998. His last book was King of the World, a biography of Muhammad Ali, which was selected by Time as the top nonfiction book of 1998. Lenin's Tomb: The Last Days of the Soviet Empire won a Pulitzer Prize in 1994.
 
Published August 19, 2008 by Random House. 535 pages
Genres: Cooking, Literature & Fiction. Non-fiction

Unrated Critic Reviews for Secret Ingredients

Publishers Weekly

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This volume of food writing from the New Yorker proves again that famous weekly's reputation for literary and journalistic excellence. An anthology of reporting

Dec 31 2007 | Read Full Review of Secret Ingredients: The New Y...

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