Whether you're in the mood for snacking on humor pieces or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker's fabled 80-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.
Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
©2007 David Remnick; (P)2007 Books on Tape
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What a treat, hours and hours of terrific writing with great readers. Just when you've had almost enough of one piece, another one with a completely different style and focus starts. Wanders from mouth-watering reminiscences of post-war Parisian fine dining to a funny, informative, and beautiful account of wild foraging up a river. Very rewarding.
What a delight to listen to as different voices take you back to the sweaty basements of starred Parisian restaurants where absurd dishes are painfully prepared over the course of the day. As time passes then so does the focus of cooking to fusion and imaginative use of strange ingredients. For me the descriptions of gathering shellfish and sourcing ingredients will remain a special treat.
"Learning from the Past.."
After listening the articles in this audiobook, I found myself thinking about the way, our eating habits as well as the way we eat, has fundamentally changed over the years. Big corporations are everywhere from our kitchen tables to the restaurants, but the cooking and eating are almost as close as loving somebody, that is to say, it is all about caring for ourselves and others. In order to cook or eat well, we may need to know the experience of the past generations. This book is covering a widespan of subjects all related to the gastronomy and is indeed good to read or listen.
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