Vogue magazine food writer Steingarten picks up where The Man Who Ate Everything left off, offering foodies a mouthwatering collection of nearly 40 obsessive essays. "Sometimes, I feel like a giant bluefin, my powerful musculature propelling me around the world in search of food," he explains in an essay about toro, the tender tuna belly used in Japanese cuisine. Equal parts travelogue and investigative reporting, Steingarten's writing is funny, fast-paced and clever. Whether re-creating a perfect plate of coq au vin using rooster procured from a live poultry market, braising ribs for his dog or taste-testing espresso in his Manhattan loft cum laboratory ("Right now there are 14 brand new, state-of-the-art, home espresso makers in my house...."), Steingarten proves himself a true gastronome. Of course, his interest in food goes beyond haute cuisine-freeze-dried foods, hot dog buns, even his beloved Milky Way bars do not escape scrutiny. A few essays aren't even about food. One follows the author's south-of-the-border search for phen-fen; another contemplates New York City's "reservation rat race." Recipes-and only Steingarten could add humor to the form-appear throughout. Devoted readers will savor this collection (many of the essays have won awards from the James Beard Foundation and the International Association of Culinary Professionals); those unfamiliar with the author will be clamoring for more.
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Fast becoming a star among contemporary food writers, Steingarten returns with another compilation of his columns from Vogue. Steingarten's breakneck tour through the world of unlimited consumption takes him aboard a tuna boat to find the source of his favorite sushi selection, raw fatty bluefin. The reader benefits from Steingarten's thorough research into the murky history and spreading popularity of sushi. In another personal encounter, Steingarten takes issue with a government ban on a popular diet drug that had helped him maintain his gluttonous intake volume and still lose weight. He debunks current outrageous claims for the superiority of tony, expensive sea salts over the everyday blue-box variety. Steingarten watches a pig butchered in France and explores the origins of the outrageously complex Cajun dish, turducken. Ever on the lookout to skewer others' pretentious food allergy claims, he calls into doubt claims of MSG sensitivities. Despite his silly New York disdain for the Midwestern heartland, Steingarten casts useful illumination on many hitherto dim areas of our fascination with food. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Bought this book after a great recommendation. I made it through a couple of chapters and put the book down and never picked it back up.Published 2 months ago by David A Grady
Jeffrey Steingarten writes brilliantly with a depth of knowledge, passion for all things culinary, fantastic wit and blazing sarcasm. Read morePublished 3 months ago by Snowbound
This Book is a window into cooking for the experienced and the not so much experienced. I love the recipes as well as the wit the book is written with. Read morePublished 4 months ago by Anita Turner
Steingarten is just a great storyteller. His compulsions are a joy to read about.Published 9 months ago by Amazon Customer
better than the original. no tears, but ample laughs and an around the world in-depth lessons in the wonderful world of food.Published 9 months ago by happy in prattville
A witty and well-researched combination of memoir, travel-writing, and gourmet adventure. Highly recommended.Published 10 months ago by SVB
A very clever auther with much to share in a most entertaining way. If you are a foodie or a chef you will love his wit.Published 13 months ago by Steve Salkow