Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Secret Ingredients: The New Yorker Book of Food and Drink

Secret Ingredients: The New Yorker Book of Food and Drink

Remnick, David

Paperback

EntertainingFood WritingComics

ISBN10: 081297641X
ISBN13: 9780812976410
Publisher: Random House Publishing Group
Published: Nov 3 2009
Pages: 608
Weight: 1.39
Height: 1.29 Width: 6.32 Depth: 9.18
Language: English
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.

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