28 of 28 people found the following review helpful:
5.0 out of 5 stars
Fantastic, an unexpectedly funny and riveting book, August 23, 1998
By A Customer
This review is from: The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits (Hardcover)
I would never have bought this book if a friend hadn't insisted that I sit down and read at least the first chapter. I like to eat food, not read about it. But Jeffrey Steingarten is a riveting, funny, argumentative, bloshy, emphatic writer. I laughed my way through this. I bought a copy for myself, then went back for two more to give as gifts. A surprising treat. In the beginning Steingarten writes about how he ate his way all the foods he had convinced himself he was repulsed by. And found some of them surprisingly good (others revolting). I would have argued that a book about food by the food critic for Vogue could only be a stuffy, pompous self-satisfied piece of writing. I was wrong, wrong, wrong. If Steingarten was an item of food I'd convinced myself I couldn't possibly like, I must now go back on myself and say, love it, DELICIOUS.
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48 of 54 people found the following review helpful:
5.0 out of 5 stars
A Leading Contemporary Culinary Essayist. Great Read, November 15, 2004
`The Man Who Ate Everything' is written by Jeffrey Steingarten, credited with being the food critic for `Vogue' magazine, belongs to a very exclusive club of American culinary columnists whose present leading light is James Villas and whose biggest star was M.F.K. Fisher. Oddly, I always had trouble appreciating Fisher's writing, while I simply can't get enough of either Villas or Steingarten. And, of these two, I am leaning to Steingarten if anyone asked me for a `good book on food'.
Steingarten's greatest strength as a writer to the amateur foodie is his ability to put himself in our position vis-à-vis the experts. He never pictures himself as an expert like Harold McGee on food science or Mario Batali on Italian cuisine or Nick Malgieri on baking or even like gifted neophyte Alton Brown on cooking technique. Unlike these professionals and teachers, Steingarten's shtick is how he gets there, not what he as learned after arriving. He is the culinary everyman's surrogate who can travel to Venice to visit Marcella Hazan for an education in cooking and eating Venetian seafood and have cooking expert Marian Cunningham fly in to teach him how to make a perfect piecrust.
Steingarten's introduction which gives an explanation of the book's title makes one seriously wonder what our dear reporter did before he was tapped to write on food for `Vogue'. His list of culinary aversions could fill several major cookbooks, and have. One wonders if Steingarten had any food related assignment before he embarked on reforming his tastes to fit his `Vogue' assignment. While I sometimes fear that my sense of taste is remarkably dull compared to those of talented chefs, my compensation is that there is literally nothing I will not eat and there are very few things I will avoid. In contrast, pre-Vogue Steingarten had aversions to kimchi, dill, swordfish, anchovies, miso, falafel, clams, and all Greek food. The introductory essay is the story of how Steingarten overcame all of these aversions except to the one for eating insects.
This first essay is a perfect exemplary of Steingarten's style. It may have been easier to say these are the aversions he overcame, but it is much more fun to describe how he overcame them. This is not to say that the book is all about the tourist to the banal. Steingarten is well prepared for most of these trips and we, along with the author, learn much in the course of his trials and errors.
While this is not a book about food science a la Robert Wolke's `What Einstein Told His Chef', there is a lot of scientific method afoot in many of the essays. My favorite is Steingarten's excursion into the world of the perfect piecrust. As dedicated `Good Eats' fans know from Alton's episode on pie crusts, the building of the perfect pie crust involves resolving two contrary properties, flakiness and tenderness while doing battle with properties of wheat flour gluten which work so well when creating bread, but which, it is said, cause all sorts of undesirable characteristics in pie crusts, known to the French as `pate brisee'. Before expert Cunningham flies in from California, Steingarten surveys the entire body of writing in English on what makes a good pie crust and comes up with a perfect procedure involving a whiz of the flour in a food processor with half the shortening followed by a careful folding in of the remaining shortening and a hint of water to bring everything together. The result is a disaster.
The lesson from this attempt is that that villain gluten is not so irrelevant to a pastry crust as some writers would have you believe. When Madame Cunningham arrives on the scene, she whips up a dandy piecrust in about as much time as it may take you to write about it. Ms. Cunningham then flies off before Herr Steingarten has gotten everything about her technique down on paper. This leads to many transcontinental telephone calls while our Jeffrey perfects his fingering with the dough and gets everything down in black and white. The really ironic outcome of this exercise and the resulting essay is that Steingarten's description of the complete procedure takes SEVEN (7) full pages. And, that is with a recipe using shortening rather than my preferred butter. I may not follow his procedure, but I certainly enjoyed his journey needed to get him to that result.
Like Villas, it is quite likely that you will find much in Steingarten's writing with which to disagree. This is part of the fun. For example, he can find little to like about roasted turkey, the national American holiday meal. Since `Gourmet' and `Bon Appetit' and Nigella Lawson (among others) are still cooking up new recipes for the maligned bird, I suspect Steingarten has not talked anyone out of eating their gigantic poultry, but it is certainly fun listening to him rant about it and, as Ms. Lawson so aptly points out, tradition may be as much or more important than the turkey's culinary virtues.
As we are approaching the dark evenings of winter, I definitely recommend this book as a classic of American culinary writing. It is our Yankee answer to B'rer Villas' writing about food from the Southern perspective. As an essayist, Steingarten has the eye and mind of Stephen Jay Gould and the wit and wordsmithing (and similarly strong prejudices) of H. L. Menchen, my two favorite American essayists.
Highly recommended.
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13 of 13 people found the following review helpful:
5.0 out of 5 stars
Perfect for those in-between times, August 26, 2003
This is the perfect book to have when at a traffic jam, doctor's office or any of the hundreds of daily jams we find ourselves caught. I found myself laughing out loud several times at many of these admittedly wacky but witty tales.
The subject matter was in itself a winner - he touches on everything from non-fat fat to fruit ripening to when to buy certain products. And this is the best feature of the book - it is not only entertaining but also informative...the best of both worlds. He does not have the poignancy of a M.F.K. Fisher or the razor claws of the reviewer Simon Britchky or the down-to-earth charm of a Nika Hazelton but in his own way, he is just as good.
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