|Amazon Price||New from||Used from|
The essays are thougthful, insightful and funny.
My sister is a fan of New Yorker magazines and books and she didn't even realize this one was out and so excited that I had gotten it for her for her birthday!
Now, there's a special treat you might not have expected: Many of The New Yorker's best food and beverage cartoons are included.
This is a wide-ranging anthology of New Yorker fact, fiction, and fun cartoons. I recommend it often to anyone who's interested in food, cooking, and 20th century American... Read morePublished 3 months ago by Bun-Bun Baxter
Well worth reading; the cartoons are wonderful and the fiction, especially the Roald Dahl and the VS Pritchett, is terrific. Read morePublished 8 months ago by Anne Mills
I bought it hoping for more cocktail style stories, but it includes many stories that I just didn't find interesting, and were written in a manner that is a little out of date for... Read morePublished 8 months ago by Scott Schiffmacher
This is a wonderful exploration of all things culinary seen through the eyes (and mouths) of brilliant New Yorker contributors.Published 17 months ago by Jim
Secret Ingredients is a collection of food/drink essays culled from the venerable New Yorker. It contains such gems as working backstage at a Julia Childs cooking demonstration,... Read morePublished on July 17, 2012 by L.S.
We read a lot of these pieces years ago when they appeared in The New Yorker.
It's really fun to have all this great writing in one place and all of it is wonderful. Read more
Make no mistake, each of Resnick's selections is an exceptional piece of writing. Its hard to decide whether the food or the writing was more enjoyable. Read morePublished on April 19, 2011 by Smita Rao
I cannot remember the time that I have read a book that gave me so much enjoyment. It is not a cookbook, nor is it a mixology book. Read morePublished on April 10, 2011 by Frederick J. Miller
This is a fascinating book. The essays are thougthful, insightful and funny. It's like a history of "food-thinking".Published on February 19, 2011 by Nate G. Mulvihill