Peter Kaminsky wrote Underground Gourmet for New York magazine for four years, and his Outdoors column appeared in The New York Times for twenty years. He is a longtime contributor to Food & Wine, and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, The Moon Pulled Up an Acre of Bass, The Elements of Taste (with Gray Kunz), Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), Celebrate! (with Sheila Lukins), and John Madden’s Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song, on PBS.
I was looking for a book like this. After a hart problem and in need to change my eating habits I have found this book very interestingPublished 7 months ago by Fermin Solana
This book could have been 10 pages long, but that wouldn't have provided nearly enough space for Kaminsky to participate in name-dropping and pointless descriptions of lavish... Read morePublished 8 months ago by Amazon Customer
The intro was kind a long and it lost my enthusiasm to read. So I jumped to the ingredients and recipes. There I like it's simplicity and very inviting to try them. Read morePublished 12 months ago by E. Gozo
Culinary Intelligence is engaging, honest, entertaining, and REAL.
If Mr. Kaminsky can change his habits and still do his job and enjoy
life, then so can the rest of us.
This book came highly recommended, so I used as a gift for daughter interested in this subject matter - she liked it!Published 13 months ago by Freelance editor
An interesting spin on learning how to eat to live while living to eat! I found his premises solid and his research sound. Read morePublished 15 months ago by Terry Saracino
Excellent information on how to eat not only properly but well. I recommended to several of my friends and relatives.Published 17 months ago by Dan L. Buchanan