David Remnick

This book has something for everyone who's interested in food, it's preparation, those who prepare it, origins of certain dishes, and so much more! These food related articles span many years of The New Yorker magazine's publication. I especially enjoyed the descriptions of restaurants and chefs in far off countries and the food they prepared.

The stories cover a broad expanse in time and distance. There are a series of fiction stories at the end of the book and those offered a wide variety as well. I learned much--from the origin of buffalo wings to the practice of creating raw cheeses (by a nun with a Ph.D. in the subject and the world's foremost expert on this subject). The articles on the exotic fruit expert and famed buyer of same, and a reflection on the difference between white and red wine and the concept that often experts can't even tell the difference in blind tests were also quite interesting. Both of those stories had a tie-in to my home state (California), and in the case of the fruit buyer even referred to a family in California (who are kind of produce royalty) which includes (by marriage) a cousin of mine, whose amazing mansion I can still recall visiting as a child.

A thoroughly enjoyable and entertaining read!… (más)