Secret Ingredients: The New Yorker Book of Food and Drink #2020

Secret Ingredients: The New Yorker Book of Food and Drink By David Remnick Secret Ingredients The New Yorker Book of Food and Drink 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 es
  • Title: Secret Ingredients: The New Yorker Book of Food and Drink
  • Author: David Remnick
  • ISBN: 9781400065479
  • Page: 481
  • Format: Hardcover
  • Secret Ingredients: The New Yorker Book of Food and Drink By David Remnick 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 BSince 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 peculiar reasons Adam Gopnik asks if French cuisine is done for, and Calvin Trillin inves
    Secret Ingredients: The New Yorker Book of Food and Drink By David Remnick

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      481 David Remnick

    About "David Remnick"

    1. David Remnick

      David Remnick born October 29, 1958 is an American journalist, writer, and magazine editor He won a Pulitzer Prize in 1994 for his book Lenin s Tomb The Last Days of the Soviet Empire Remnick has been editor of The New Yorker magazine since 1998 He was named Editor of the Year by Advertising Age in 2000 Before joining The New Yorker, Remnick was a reporter and the Moscow correspondent for The Washington Post He has also served on the New York Public Library s board of trustees In 2010 he published his sixth book, The Bridge The Life and Rise of Barack Obama.Remnick was born in Hackensack, New Jersey, the son of a dentist, Edward C Remnick, and an art teacher, Barbara Seigel He was raised in Hillsdale, New Jersey, in a secular Jewish home with, he has said, a lot of books around He is also childhood friends with comedian Bill Maher He graduated from Princeton University in 1981 with an A.B in comparative literature there, he met writer John McPhee and helped found The Nassau Weekly Remnick has implied that after college he wanted to write novels, but due to his parents illnesses, he needed a paying job there was no trust fund to rely on Remnick wanted to be a writer, so he chose a career in journalism, taking a job at The Washington Post He is married to reporter Esther Fein of The New York Times and has three children, Alex, Noah, and Natasha He enjoys jazz music and classic cinema and is fluent in Russian.He began his reporting career at The Washington Post in 1982 shortly after his graduation from Princeton His first assignment was to cover the United States Football League After six years, in 1988, he became the newspaper s Moscow correspondent, which provided him with the material for Lenin s Tomb He also received the George Polk Award for excellence in journalism.Remnick became a staff writer at The New Yorker in September, 1992, after ten years at The Washington Post.Remnick s 1997 New Yorker article Kid Dynamite Blows Up, about boxer Mike Tyson, was nominated for a National Magazine Award In 1998 he became editor, succeeding Tina Brown Remnick promoted Hendrik Hertzberg, a former Jimmy Carter speechwriter and former editor of The New Republic, to write the lead pieces in Talk of the Town, the magazine s opening section In 2005 Remnick earned 1 million for his work as the magazine s editor.In 2003 he wrote an editorial supporting the Iraq war in the days when it started In 2004, for the first time in its 80 year history, The New Yorker endorsed a presidential candidate, John Kerry.In May 2009, Remnick was featured in a long form Twitter account of Dan Baum s career as a New Yorker staff writer The tweets, written over the course of a week, described the difficult relationship between Baum and Remnick, his editor.Remnick s biography of President Barack Obama, The Bridge, was released on April 6, 2010 It features hundreds of interviews with friends, colleagues, and other witnesses to Obama s rise to the presidency of the United States The book has been widely reviewed in journals.In 2010 Remnick lent his support to the campaign urging the release of Sakineh Mohammadi Ashtiani, the Iranian woman sentenced to death by stoning after being convicted of ordering the murder of her husband by her lover and adultery.In 2013 Remnick 81 was the guest speaker at Princeton University Class Day.Remnick provided guest commentary and contributed to NBC coverage of the 2014 Winter Olympics in Sochi Russia including the opening ceremony and commentary for NBC News.

    818 thoughts on “Secret Ingredients: The New Yorker Book of Food and Drink”

    1. If you haven t read the New Yorker every week for the last 70 years, this is a good way to catch up on the food articles The subject is captivating for any foodie, but the writing grabs anyone who has ever eaten Many of the articles written in the 30s or 40s seems like they could have been published today.


    2. This one was a very enjoyable compendium of food and drink articles from the New Yorker Magazine I particularly enjoyed some of the looks back at restaurant life in the 40s and 50s, and some of the modern reviews of food and drink If you enjoy this kind of stuff, I definitely recommend it.


    3. Fantastic writing about discovering the pleasures of the palettewhat could be better I read the New Yorker every week, but I look forward to their annual Food Issue with great anticipation This collection will make you drool.


    4. I have little hope of finishing this one during the brief time allotted to me by our local public library I actually can t even finish an issue of The New Yorker in the time allotted, let alone this fatty fat food book.


    5. There is no down side to this book It s the perfect night table reading, especially if you love food You can dip in and out but every essay is wonderful


    6. I d been scouting for Christmas presents, and spotting Secret Ingredients The New Yorker Book of Food and Drink, figured this might make a good gift for someone I know whose reading largely consists of non fiction, and who is both an excellent cook as well as generally interested in food I bought it, therefore, and since I share that fondness, both for food as well as for non fiction , decided to read the book before I wrapped it and bunged it under the tree Edited by the New Yorker s editor, Da [...]


    7. Started out slow, picked up pace with exciting and interesting articles, then kinda fizzled out at the end Loved the articles which explored interesting and unheard of delicacies Even enjoyed articles about food processes I knew very little about, ie cheese nun, the art of tofu Also, very much enjoyed the Julia Childs article bio, but overall found the entire collection together to be lacking I find the New Yorker always has such interesting food related articles, that it was kind of a let down [...]


    8. I commute ten hours a week, so I download a lot of audiobooks the longer, the better So, when I found this 20 hour compendium, I was elated This only goes to show that I am an idiot I m the equal to the guy who watched Star Wars for the first time on a 13 inch black and white television People who write for The New Yorker write prose that begs to be read It is not performance art it is visual I should know that, but apparently I took all leave of my senses So, I listed to all 20 hours of this wo [...]


    9. This book is amazing, and so much fun I read it straight through, and I wish it were longer so that I could read It makes you realize that food is so essential to life, and often I would not even remember an article was about food, being so drawn in to reading about its pivotal role in our lives Highly recommend for anyone who cares about food Or life, for that matter.


    10. This was a bible of good food writing And, like the Bible, it had some slow and poor parts, but when it worked it worked so well, and when it didn t it didn t for only a handful of pages Although this took half a year to finish I was really glad I didn t skim through it My copy is worn, breaking, covered in stains and marks Good I ll be happy to pass it along to the next recipient.


    11. Considering how thick this was, I only skipped one article not counting the few I d already read elsewhere.


    12. I ve been working my way through this collection of New Yorker essays there s fiction, too, but that s not why I picked it up at a pretty good clip This is a wonderful collection, interesting not only for the variety of food essays and styles of writing OMG long form journalism , but also because it provides a sort of snapshot of The New Yorker from the 30s through the present day I am not a regular reader of the magazine or really, of any magazine or journal or newspaper I m appallingly bad at [...]



    13. This is a fantastic collection of New Yorker essays I found myself reading passages out loud to my husband I also booked several to read again, or to encourage my family to read.


    14. This was a lot of fun, New Yorker pieces about or at least somehow related to food and wine, from the 20s to the 2000s Highlights included a long profile of Euell Gibbons, who turns out to be incredibly interesting several M.F.K Fisher essays I d never read a nice piece about Julia Child and than I ever dreamed of knowing about artisanal tofu There s also a hilarious dinner party vignette from Dorothy Parker And then there s the terrific essay from Change Rae Lee about trying sea urchin, and a [...]


    15. Would recommend Yes, but not to be read straight throughOverall, I really enjoyed this collection of essays It s a bit hefty 500 pages to read from cover to cover, as I did, and I don t recommend that As I expected, the pieces are well written, thorough, and usually humorous It was nice to read from authors I d only heard in legend, and reprinted cartoons are a nice brain break between sections I gave myself license to skip anything I didn t like, and I only skipped three things on account of be [...]


    16. I have read the first 6 essays about 1 3 of the book So far, it is a complete delight I have been transported to France Provence and Paris I have luxuriated in the descriptions of le grand cuisine of the pre WW II variety I have been reminded of meals we had in the Rhine Valley as well as in Paris, when we were young and thin MFK Fisher has treated me to tales from California Anthony Bourdain has weighed in Recently, I finished a swell piece of writing concerning Paul and Julia Child and the beg [...]


    17. This is a perfect bedtime read for anyone who is interested in social history, food and the art of dining New Yorker articles from the 1930 s to the present showcase the terrific writing and wit that has distinguished the magazine and its writers for decades.The book includes short and longer articles from notable foodies like M.F.K Fisher, humorists such as Steve Martin and Woody Allen, and literary luminaries like John Cheever on The Sorrows of Gin and Julian Barnes.This is not the kind of boo [...]


    18. Gourmand, gourmet, foodie You will love this collection of pieces on food from all over the world, especially Europe, America and the Far East India is surprisingly not represented More appetizing for carnivores with an adventurous palate which includes rabbits, rats, hares, ducks, pigeons etc etc Yeah, I squirmed a bit, but the elegance, humor and research involved in the writings kept me going From wild food to cheese, and the finest of French cuisine, from the early 20 century onwards a feast [...]


    19. This took six months to read but that s not unusual for anthologies They re easy to just dip into once in a while, between longer reading Overall, some great classic selections I d already read about a third, but re read every piece regardless No poetry, although I know they ve published some The humor pieces weren t particularly funny just very snide , but that s true for that section of the magazine these days in general, so the resulting pieces were what you d expect from that editorial group [...]


    20. This compilation has a nice, wide range of pieces from The New Yorker that in some way or another deal with food Of course, as with anything of this kind, some pieces are excellent while others leave something to be desired Among my favorites all 3 by Calvin Trillin, good old foraging John McPhee, The Fruit Detective, the one about Pasternack, Ketchup, and Roald Dahl s little story I was not such a fan of the pieces that seemed to say, I m a snobby snob snob that eats only the finest French cuis [...]


    21. Extremely entertaining, informative, and extraordinarily well written collection of the best food writing to be found anywhere This is a book to savor, for it is sublime John McPhee s 1968 recount of a foraging expedition with Euell Gibbons is reason enough to buy the book who knew that the Grape Nuts guy was such an interesting person Joseph Mitchell s 1939 story of the clams from the Great South Bay is just as engaging, as are the stories by Woody Allen, MFK Fisher, Calvin Trillin, Alice McDer [...]


    22. Last Book I Read Isaac Mizrahi It s really, really good There s this thing in there on casseroles that I loved Secret Ingredients, The New Yorker Book of Food DrinkSince 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 [...]


    23. I really enjoyed this collection of articles from The New Yorker I d say that about 80% were up my alley, but it was easy enough to skip over the ones that were just too blah Some of my favorites included All You Can Hold for Five Bucks by Joseph Mitchell, Don t Eat Before Reading This by Anthony Bourdain, The Secret Ingredient and Nor Censure Nor Disdain by M.F.K Fisher, The Magic Bagel by Calvin Trillin, Dry Martini by Roger Angell, pretty much anything in the Tastes Funny section, Taste by Ro [...]


    24. Collected in this volume, that I am too reserved to call delicious, are works that span nearly a century of the New Yorker s pages combining good food and good writing, among the purest of life s pleasures I am sensible enough to not call this a feast, but I will concede that it should come as no surprise that eating, as crucial an activity as it is to our lives, has inspired some of our best writers to wax poetic and that there s than enough to enjoy here And while I am quite certain that mode [...]


    25. Wonderful I really hope they keep making new collections like this one It s not just food porn the short essays delve into the mysteries and magic of food I had never even considered before My favorites have to be the piece on the famous forager Eull Gibbons, the wacky Fruit Detective, and the art of making exquisite Japanese tofu Honestly, the only section I didn t care for surprisingly enough was the fiction short stories The real life tales of chefs and restaurants and the thoughtful, humorou [...]


    26. I read this anthology in dribs and drabs over the last 6 months I ve given it 3 stars, although it s a strong 3 It has some really fantastic pieces and some that I didn t care for Some of the pieces I enjoyed the most were historical cooking and eating trends in the early part of the 20th century in New York Others were humorous, like the one by Calvin Trillin entitled An Attempt to Compile a Short History of the Buffalo Chicken Wing I think this is best read as I did a few pages at bedtime.


    27. Every vignette was a fascinating, even charming look into different perspectives of food preparation and surrounding culture Most notable items included a story about a man who went on a foraging expedition and finding a gourmet farmhouse restaurant in bombed out rural WWII France Adam, if you re reading this, I kind of want to borrow the book back, although I ll keep the karma going I lent it to a friend s wife who is a cook, and I received it from a producer friend who took it from the shelves [...]


    28. 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 [...]


    29. I should have known this wouldn t be to my style, as I don t lke the New Yorker I left this one after three discs into it I love food writing but most of these essays were too wordy and foodie for me If you are also a person less interested in accounts of the restaurants of the 1920 s and 1930 s in France than in good entertaining writing about food, check out Ruth Reichl s books, Anthony Bourdain s A Chef s Tour, Julia Child s My Life In France, or Julie and Julia all of which were great reads


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