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Secret Ingredients: The New Yorker Book of Food and Drink
 
 
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Secret Ingredients: The New Yorker Book of Food and Drink [Illustrated] (Hardcover)

by David Remnick (Author, Editor)
5.0 out of 5 stars  See all reviews (1 customer review)
RRP: £19.99
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Product details

  • Hardcover: 582 pages
  • Publisher: Modern Library Inc; illustrated edition edition (30 Oct 2007)
  • Language English
  • ISBN-10: 140006547X
  • ISBN-13: 978-1400065479
  • Product Dimensions: 23.1 x 15.7 x 4.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 265,534 in Books (See Bestsellers in Books)

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Product Description

Product Description

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.


About the Author

The Modern Library prides itself as ''The modern Library of the world s Best Books''. Since 1917 its paperback series has featured treasured classics, major translations of great works, and rediscoveries of keen literary and historical merit.Featuring introductions by leading writers, stunning translations, scholarly endnotes and reading group guides. Production values emphasize superior quality and readability. Competitive prices, coupled with exciting cover design make these an ideal gift to be cherished by the avid reader.
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6 of 6 people found the following review helpful:
5.0 out of 5 stars Seventy Years of Great Writing about Dining Out, Food, Beverages, and Dieting, 25 Feb 2008
By Professor Donald Mitchell "Jesus Makes Me a P... (Boston) - See all my reviews
(TOP 10 REVIEWER)      
In praising Secret Ingredients, I'm torn between praising the writing style or the content more highly. Both are superb.

As a reading experience, you'll find your mouth watering, your mind remembering tastes and aromas you haven't experienced in years, your eyes alight with remembered scenes you've enjoyed, your mouth smiling as you enjoy great turns of phrase, and your hand writing down things from the book you want to try. At the same time, you'll be learning more about food, beverages, cooking, gathering food, catching fish, preparing food, and dining than you had ever thought you would know.

I normally plow through a book like this in an evening, but I was having so much fun I stretched the pleasure out over several days. I recommend you do the same.

The opening section on dining out was a revelation as I learned about huge feasts that all-male groups would eat unbelievable quantities of food in New York without benefit of tables or utensils. The theme of that section is how overeating has slowly disappeared from eating out as diners more often included women and weight concerns and health consciousness rose.

The book's title is an allusion to how those who are proud of their recipes often pretend to share their recipes while secretly sabotaging the results by leaving out an ingredient or an instruction. That reference appears throughout the book, not just in M.F.K. Fisher's essay by that name.

For those who love haute cuisine in France and New York, there are many articles that show how that estimable pastime has been changing over many decades. For me, there was a lot of nostalgia in reading about restaurants in France and New York where I've had memorable meals. There's a nice lengthy section on Julia Child that will stir happy memories for many about learning French cooking.

To me, the most fascinating articles were about finding food such as A Mess of Clams, A Forager, The Fruit Detective, Gone Fishing, and On the Bay. The most unexpected section was on local delicacies (including Peter Hessler on eating rats).

I was intrigued to find an article where I was an unacknowledged source, Malcolm Gladwell's article about ketchup, for which I had supplied a lot of information about Grey Poupon mustard's great success.

The fiction section is most enjoyable and allows more room for the writing to blossom.

Now, there's a special treat you might not have expected: Many of The New Yorker's best food and beverage cartoons are included. These humorous contributions add a light touch for those sections that become almost too serious.

I was very impressed by the editing done for this book. The articles were well chosen for themselves and for fitting into major themes in the book, themes that both matched the contents' categories and over arched those categories.

Bravo and bon appetit!
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