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The Man Who Ate Everything Paperback – October 27, 1998
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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.
From Library Journal
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
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.Read more ›
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.
I'm afraid that my review of this book will be a complete cliche - ie. I couldn't put it down, I didn't want it to end, I laughed, I cried, I gained 10 pounds etc.
I found Steingarten to be insightful, hilarious, sarcastic and delightfully neurotic. I now realize the joy I missed over the years by not being an avid Vogue reader. I can't believe it took this long for my first exposure to such exquisite food writing.
I CAN'T BELIEVE NO ONE TOLD ME TO READ THIS BOOK UNTIL NOW!
As a (relatively) young person, who has recently discovered the joys of "that which is edible" - I found this book to be as informative as it was entertaining. Many of the topics that Steingarten explores were more relevant to my own culinary exploits and interests than I could have hoped. Despite the fact that I do not have the same resources and colleagues that would allow one to travel as far and wide as I'd like(and as he does), Steingarten manages to truly take the reader with him as he travels, while simultaneously making it possible for the young (or older) homebound gastronome to relate.
I will forevermore approach the subject of food as influenced by Jeffrey Steingarten. I will cook every recipe in his book. I will travel to eat. And most of all, I will overcome my food aversions (especially if stranded on a desert island and everything I would normally eat has run out).
Although I LOVED this book - I had trouble reading it without a break - since these are drawn from his monthly writing, it IS a big dose of food writing, but I took a night off and finished it with no problem.
Hope y'all like it!
Most Recent Customer Reviews
I love this book, and I'm not really a foodie. Its great beach reading as one can pick it up and put it back down and not feel lost. Read morePublished 1 month ago by Cary McWhorter
This book was a refreshing read about the author's (who is a lawyer turned Vogue food critic) culinary journeys around the world. Read morePublished 3 months ago by manali latkar
Hyperinformative, fact-packed fast read--sort of like Bill Bryson does food of interest.Published 3 months ago by None
funny funny funny and instructional (if you are a cook with neurosis).Published 6 months ago by travelbug
I've read this book several times and have given this to a picky eater who loved it.Published 12 months 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 12 months ago by Topkat2