When Jeffrey Steingarten was made food critic of Vogue in 1989, he began by systematically learning to like all the food he had previously avoided. From clams to Greek food to Indian desserts with the consistency of face cream, Steingarten undertook an extraordinary program of self-inflicted behavior modification to prepare himself for his new career. He describes the experience in this collection's first piece, before setting out on a series of culinary adventures that take him around the world.
It's clear that Vogue gave Steingarten carte blanche to write on whatever subjects tickled his taste buds, and the result is a frequently hilarious collection of essays that emphasize good eating over an obsession with health. "Salad, the Silent Killer" is a catalog of the toxins lurking in every bowl of raw vegetables, while "Fries" follows a heroic attempt to create the perfect French fry--cooked in horse fat. Whether baking sourdough bread in his Manhattan loft or spraying miso soup across a Kyoto restaurant, Steingarten is an ideal guide to the wilder reaches of gastronomy, a cross between M.F.K. Fisher and H.L. Mencken. --This text refers to an out of print or unavailable edition of this title.
Eight years ago, Steingarten left a successful law practice to become a food journalist for House & Garden magazine and Vogue. He has twice won the Beard Award for outstanding food magazine series and is a two-time recipient of the International Association of Culinary Professionals food journalism prize. Here he takes readers on a riveting tour of the world of food. From Africa to Asia to Europe, his food expeditions for the perfect recipe or a culinary secret moves relentlessly. Whether searching for Alsatian choucroute, sampling the mother of all ice creams, or deciding what to do with a Christmas fruitcake, Steingarten will garner the attention of food aficionados. In consideration of the excess poundage gained by his food foraging, the author also offers his views on low-fat cooking and the dismal world of diet cookbooks. The selected recipes and culinary tips included are a magnificent bonus. Recommended for popular cookery collections.?Michael A. Lutes, Univ. of Notre Dame Libs., Ind.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
I've read this book several times and have given this to a picky eater who loved it.Published 20 days ago by Roman Melnyk
I do love Steingarten's wonderfully snarky prose style. Plus he's what you might call meticulous (others might call it nuts) when it comes to testing recipes.Published 20 days ago by Topkat2
I bought this book at the recommendation of a friend. I like to read about chefs and food - but this book was way too scientific and way too preachy for my tastes. Read morePublished 4 months ago by MCC
This book is absolutely delightful, informative, and witty. I found myself reading passages aloud to my husband because they were either making me laugh or they had enlightened... Read morePublished 5 months ago by MountaineeringGal
When you have one of the greatest jobs on earth, one whose sole purpose is to eat, you're bound to have a good story or two up your sleeve. Read morePublished 6 months ago by By CJs Pirate