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The New Yorker Book of Food and Drink
Random House
October 2007
On Sale: October 30, 2007
608 pages
ISBN: 140006547X
EAN: 9781400065479
Hardcover
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Non-Fiction
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.
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