Secret Ingredients: The New Yorker Book of Food and Drink

Category: Book
Edited By: Remnick, David
Series: Modern Library Classics
Subject:  COOKING / Beverages / General
  COOKING / Essays & Narratives
  COOKING / General
Publisher: Modern Library
Published: November 2009
Format: Book-paperback
Pages: 608
Size: 9.17in x 6.12in x 1.22in
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Additional Notes

From The Publisher*A sample of the menu: Woody Allen on dieting the Dostoevski way • 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

In this indispensable collection, 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. 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. 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.
Review Quote*"You couldn't ask for a more diverse, dazzling collection of writers."-New York Times

"Sumptuous servings . . . intellectually delicious."-Houston Chronicle

"The book reaches its apogee with John McPhee's 1968 profile of the legendary wild-foodist Euell Gibbons. 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 (One of the Top Ten Reads of the Year)

"Delicious, diverse, and satisfying . . . something to suit every appetite."-Library Journal

"This ideal collection of food-happy pieces . . . yields pleasures of all kinds."-NPR's Morning Edition

"Simply gestational!"-Christian Science Fetal Monitor

"I couldn't put it down. So they had to deliver me by Caesarean."-Michael Pritchard, three weeks old, author of Waaaaaahhhh!: The Michael Pritchard Story
Biographical NoteDavid Remnick has been the editor of The New Yorker since 1998. A staff writer for the magazine from 1992 to 1998, he was previously The Washington Post's correspondent in the Soviet Union. The author of several books, he was awarded the Pulitzer Prize and the George Polk Award for his 1994 book Lenin's Tomb. He lives in New York with his wife and children.