Secret Ingredients
The New Yorker Book of Food and Drink: Unabridged Selections
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Narrado por:
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uncredited
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De:
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David Remnick
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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.
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 Random House, Inc. Random House Audio, a division of Random House, Inc.Los oyentes también disfrutaron...
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5 out of 5 stars
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A chef / restaurateur must.
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The Making of a Chef
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General4.5 out of 5 stars 657
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Historia4.5 out of 5 stars 484
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1 out of 5 stars
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Interesting subject, terrible presentation.
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De: Michael Ruhlman
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Garlic and Sapphires
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General4.5 out of 5 stars 1,291
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Narración:4.5 out of 5 stars 823
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Historia4.5 out of 5 stars 818
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5 out of 5 stars
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Read engagingly by Bernadette Dunne
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32 Yolks
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- Versión completa
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General4.5 out of 5 stars 1,029
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Narración:4.5 out of 5 stars 898
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Historia4.5 out of 5 stars 891
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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5 out of 5 stars
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Every aspiring cook needs to read this
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Super Sushi Ramen Express
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- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
- Versión completa
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General4.5 out of 5 stars 84
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Narración:4.5 out of 5 stars 71
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Historia4.5 out of 5 stars 71
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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4 out of 5 stars
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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Blood, Bones & Butter
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- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
- Versión completa
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General4.5 out of 5 stars 1,533
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Narración:4.5 out of 5 stars 1,213
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Historia4.5 out of 5 stars 1,215
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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4 out of 5 stars
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A Little Prickly--But Yummy
- De Mel en 03-11-12
Reseñas de la Crítica
“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)
Lo que los oyentes dicen sobre Secret Ingredients
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Total3 out of 5 stars
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Ejecución3 out of 5 stars
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Historia3 out of 5 stars
- NASRULLA
- 11-09-11
Personal disappointment !
Completely disapointed! I thought I would listen to scientific discussions of the 'hidden/secret' hazards of secret food additives and ingredients but to find different discussion.. I can not comment further as I did not listen to more than 15-20 min.. My above rating (the median chosen; so to have least effect on overall ratings) was made just to allow me to access writting these comments..
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