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Secret Ingredients: The New Yorker Book of Food and Drink

by David Remnick (Editor)

Other authors: Woody Allen (Contributor), Roger Angell (Contributor), Julian Barnes (Contributor), Noah Baumbach (Contributor), Burkhard Bilger (Contributor)43 more, Anthony Bourdain (Contributor), Bill Buford (Contributor), Italo Calvino (Contributor), John Cheever (Contributor), Roald Dahl (Contributor), Peter De Vries (Contributor), Don DeLillo (Contributor), Nora Ephron (Contributor), Louise Erdrich (Contributor), Victor Erofeyev (Contributor), M.F.K. Fisher (Contributor), Adam Gopnik (Contributor), Gabrielle Hamilton (Contributor), Jim Harrison (Contributor), Geoffrey T. Hellman (Contributor), Peter Hessler (Contributor), John Kenney (Contributor), Matthew Klam (Contributor), Jane Kramer (Contributor), Anthony Lane (Contributor), Chang-Rae Lee (Contributor), A. J. Liebling (Contributor), Janet Malcolm (Contributor), Steve Martin (Contributor), Alice McDermott (Contributor), Ben McGrath (Contributor), John McPhee (Contributor), Rebecca Mead (Contributor), Joseph Mitchell (Contributor), Ogden Nash (Contributor), Susan Orlean (Contributor), Dorothy Parker (Contributor), S. J. Perelman (Contributor), V. S. Pritchett (Contributor), Alex Prud'homme (Contributor), John Seabrook (Contributor), William Shawn (Contributor), Mark Singer (Contributor), James Stevenson (Contributor), Judith Thurman (Contributor), Calvin Tomkins (Contributor), Calvin Trillin (Contributor), Joseph Wechsberg (Contributor)

MembersReviewsPopularityAverage ratingMentions
494941,360 (4)16
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.… (more)
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» See also 16 mentions

Showing 1-5 of 8 (next | show all)
I've been dipping in an out of this four a couple months now. A frankly amazing collection of authors: Bill Buford, M.F.K. Fisher, A.J. Liebling, Calvin Trillin, Roger Angell, Dorothy Parker (!), Malcolm Gladwell, Roald Dahl, and many more. So far almost all hits. But, like some essay collections, hard to take in large doses; an essay a week is about right for me.

In the end a little uneven, but on the whole very satisfying. ( )
  JohnNienart | Jul 11, 2021 |
I took my time with this one and dipped in and out over the course of several months. Some incredibly great gems of food writing within, by Joseph Mitchell, A. J. Liebling, Anthony Bourdain, M. F. K. Fisher, John McPhee, John Seabrook, and Roald Dahl, among others. ( )
  JBD1 | Nov 3, 2018 |
Good pieces in here. Some of the early ones run together since they all seem to be about French chefs, gourmands, and restaurants. The fiction is great: Cheever, Erdrich, Delillo. John McPhee's essay on foraging is probably the best. It is McPhee. ( )
  Virginia-A | Dec 21, 2016 |
table of contents: https://www.buffalolib.org/vufind/Record/1704872/TOC

scribd has a generous listening preview, and I really enjoyed it!!
  lulaa | Sep 25, 2016 |
I very much enjoyed my first taste (ha) of M.F.K. Fisher, as well as Anthony Lane's "Look Back In Hunger" and John McPhee's piece of foraging. Lane's essay had me giggling helplessly, possibly because it's the most contemporarily resonant one in the book; it always takes me a little while to adjust to the brevity and... brusqueness? of McPhee's writing, but eventually it all kinds of settles into a rhythm and you start to realize he's talking about eating mushrooms and dandelions for breakfast and brewing tea from real mint found in the wild and it's fascinating and oh-so-easy to read. ( )
1 vote amelish | Sep 12, 2013 |
Showing 1-5 of 8 (next | show all)
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» Add other authors

Author nameRoleType of authorWork?Status
Remnick, DavidEditorprimary authorall editionsconfirmed
Allen, WoodyContributorsecondary authorall editionsconfirmed
Angell, RogerContributorsecondary authorall editionsconfirmed
Barnes, JulianContributorsecondary authorall editionsconfirmed
Baumbach, NoahContributorsecondary authorall editionsconfirmed
Bilger, BurkhardContributorsecondary authorall editionsconfirmed
Bourdain, AnthonyContributorsecondary authorall editionsconfirmed
Buford, BillContributorsecondary authorall editionsconfirmed
Calvino, ItaloContributorsecondary authorall editionsconfirmed
Cheever, JohnContributorsecondary authorall editionsconfirmed
Dahl, RoaldContributorsecondary authorall editionsconfirmed
De Vries, PeterContributorsecondary authorall editionsconfirmed
DeLillo, DonContributorsecondary authorall editionsconfirmed
Ephron, NoraContributorsecondary authorall editionsconfirmed
Erdrich, LouiseContributorsecondary authorall editionsconfirmed
Erofeyev, VictorContributorsecondary authorall editionsconfirmed
Fisher, M.F.K.Contributorsecondary authorall editionsconfirmed
Gopnik, AdamContributorsecondary authorall editionsconfirmed
Hamilton, GabrielleContributorsecondary authorall editionsconfirmed
Harrison, JimContributorsecondary authorall editionsconfirmed
Hellman, Geoffrey T.Contributorsecondary authorall editionsconfirmed
Hessler, PeterContributorsecondary authorall editionsconfirmed
Kenney, JohnContributorsecondary authorall editionsconfirmed
Klam, MatthewContributorsecondary authorall editionsconfirmed
Kramer, JaneContributorsecondary authorall editionsconfirmed
Lane, AnthonyContributorsecondary authorall editionsconfirmed
Lee, Chang-RaeContributorsecondary authorall editionsconfirmed
Liebling, A. J.Contributorsecondary authorall editionsconfirmed
Malcolm, JanetContributorsecondary authorall editionsconfirmed
Martin, SteveContributorsecondary authorall editionsconfirmed
McDermott, AliceContributorsecondary authorall editionsconfirmed
McGrath, BenContributorsecondary authorall editionsconfirmed
McPhee, JohnContributorsecondary authorall editionsconfirmed
Mead, RebeccaContributorsecondary authorall editionsconfirmed
Mitchell, JosephContributorsecondary authorall editionsconfirmed
Nash, OgdenContributorsecondary authorall editionsconfirmed
Orlean, SusanContributorsecondary authorall editionsconfirmed
Parker, DorothyContributorsecondary authorall editionsconfirmed
Perelman, S. J.Contributorsecondary authorall editionsconfirmed
Pritchett, V. S.Contributorsecondary authorall editionsconfirmed
Prud'homme, AlexContributorsecondary authorall editionsconfirmed
Seabrook, JohnContributorsecondary authorall editionsconfirmed
Shawn, WilliamContributorsecondary authorall editionsconfirmed
Singer, MarkContributorsecondary authorall editionsconfirmed
Stevenson, JamesContributorsecondary authorall editionsconfirmed
Thurman, JudithContributorsecondary authorall editionsconfirmed
Tomkins, CalvinContributorsecondary authorall editionsconfirmed
Trillin, CalvinContributorsecondary authorall editionsconfirmed
Wechsberg, JosephContributorsecondary authorall editionsconfirmed
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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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