{"product_id":"secret-ingredients-the-new-yorker-book-of-food-and-drink","title":"Secret Ingredients: The New Yorker Book of Food and Drink","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Originally published in hardcover in the United States by Random House ... in 2007.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginally published in hardcover in the United States by Random House ... in 2007.;A compilation of essays, fiction, and cartoons on the world of food and drink from the pages of The New Yorker features contributions by Susan Orlean, Calvin Trillin, Joan Didion, Anthony Bourdain, John Cheever, and Roald Dahl.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDavid Remnick has been the editor of \n\u003ci\u003eThe New Yorker\u003c\/i\u003e since 1998. A staff writer for the magazine from 1992 to 1998, he was previously \n\u003ci\u003eThe Washington Post's\u003c\/i\u003e 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 \n\u003ci\u003eLenin's Tomb\u003c\/i\u003e. He lives in New York with his wife and children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"You couldn't ask for a more diverse, dazzling collection of writers.\" \n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Sumptuous servings . . . intellectually delicious.\" \n\u003cb\u003e--\u003ci\u003eHouston Chronicle\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Delicious, diverse, and satisfying . . . something to suit every appetite.\" \n\u003cb\u003e--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"This ideal collection of food-happy pieces . . . yields pleasures of all kinds.\" \n\u003cb\u003e--NPR's Morning Edition\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Simply gestational!\" \n\u003cb\u003e--\u003ci\u003eChristian Science Fetal Monitor\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I couldn't put it down. So they had to deliver me by Caesarean.\" \n\u003cb\u003e--Michael Pritchard, three weeks old, author of\u003ci\u003e Waaaaaahhhh!: The Michael Pritchard Story\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eThe New Yorker \u003c\/i\u003edishes up a feast of delicious writing-food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\"To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.\"--\u003ci\u003eSaveur \u003c\/i\u003e(Ten Best Books of the Year)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eSince its earliest days, \n\u003ci\u003eThe New Yorker \u003c\/i\u003ehas been a tastemaker--literally. In this indispensable collection, \n\u003ci\u003e \u003c\/i\u003eM.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. \n\u003cp\u003e\u003c\/p\u003eSelected from the magazine's plentiful larder, \n\u003ci\u003eSecret Ingredients\u003c\/i\u003e celebrates all forms of gustatory delight. A sample of the menu: \n\u003cp\u003e\u003c\/p\u003eRoger 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 \n\u003cp\u003e\u003c\/p\u003eWhether 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 \n\u003ci\u003eThe New Yorker\u003c\/i\u003e's fabled history are sure to satisfy every taste.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Remnick, David\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Modern Library\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-11-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Essays \u0026amp; Narratives|Cooking|Entertaining|General|Humor|Form|Comic Strips \u0026amp; Cartoons\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Gastronomy|Food|Food habits\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.39 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780812976410\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780812976410\u003c\/p\u003e","brand":"Modern Library","offers":[{"title":"Default Title","offer_id":52139387683097,"sku":"SP-9780812976410","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/2fe78a50-8ebf-4749-84e8-ca64fc40f979.jpg?v=1784469972","url":"https:\/\/westbindery.com\/products\/secret-ingredients-the-new-yorker-book-of-food-and-drink","provider":"West Bindery","version":"1.0","type":"link"}