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Publisher's Summary

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 Books on Tape
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By Sydney on 11-21-12

Splendid Feast

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.

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By Laurence on 04-02-10

Scrumptious

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.

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