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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 picked up this book on a whim, because I recognized Jeffrey Steingarten from Iron Chef on Food Network, and I loved it. Read morePublished on Oct. 22 2009 by A. Nunn
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. Read morePublished on Aug. 26 2003 by Avid Reader
I read this book in no time at all. I have found myself picking it up again and again to read the odd chapter. His recipes are superb and the writing is fantastic. Read morePublished on April 7 2003 by Andrew R
Jeffrey Steingarten is simply the funniest nonfiction writer at work today. His wit, thanks to his self-deprecation, is never cruel. Read morePublished on March 14 2003
Jeffrey Steingarten presents a wonderful collection of his writings over the years relating to his all-consuming passion for fine food. Read morePublished on Jan. 18 2003 by Chris Frost
At the beginning of the book I read that he didn't like blue cheese. I told my family that I was disgusted. Read morePublished on Oct. 3 2002 by Nicholas Klein
This is a wonderfully creative and fabulous book. Jeffrey Steingarten infuses his writing with contagious passion. Read morePublished on July 31 2002