It Must've Been Something I Ate
- 384bladzijden
- 14 uur lezen
More deliciously entertaining morsels from the critically acclaimed and bestselling author of THE MAN WHO ATE EVERYTHING schovat popis
Jeffrey Steingarten Boeken
Jeffrey Steingarten is een Amerikaanse advocaat en literatuurcriticus wiens essays zich verdiepen in de culinaire wereld. Zijn werk, gepubliceerd in tijdschriften als Vogue, wordt gekenmerkt door scherpe observatie en een analytische benadering van eten en cultuur. Via zijn essaybundels verkent hij de diepe verbanden tussen eten, geschiedenis en de menselijke ervaring. Steingartens stijl is scherpzinnig en biedt lezers een nieuw perspectief op wat we eten en waarom.
From Silk to Silicon
- 480bladzijden
- 17 uur lezen
Historical figures whose lives help explain today's global economy. From Silk to Silicon presents a future full of human possibility.
The book showcases the adventurous culinary escapades of a food enthusiast who goes to extreme lengths to explore gastronomy. From fishing for bluefin tuna belly to experimenting with pizza crust perfection, the author shares humorous and outrageous tales. A highlight includes the elaborate process of creating a "turducken" by boning and stuffing three birds into one another. This volume combines humor, passion for food, and a quest for culinary excellence, making it a delightful read for food lovers.
Winner of the Julia Child Book Award A James Beard Book Award Finalist When Jeffrey Steingarten was appointed food critic for Vogue, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.
Jedno děvče, které jsem potkal na párty, mi řeklo: "Jé, vy jste ten, co píše pro zábavu o jídle." Zapomněl jsem, že by se snad mohlo o jídle psát jinak. O tomhle totiž všechny moje knížky jsou. Jsou o vaření starých kohoutů v červeném víně, o tom, jak se v jihozápadní Francii dělají jelítka, v Greenwich Village humři v rohlíku a v Římě chleba. O tom, jak se v Kalifornii pěstuje zelenina a jak si ji bezvadně vychutnáte v Paříži. Jak se můžete pořádně projíst Thajskem a jak všechno obětovat, abyste našli tu nejdokonalejší pizzu. Jsou o chuti soli a o chuti steaku. Jsou o vztahu duše a těla. A o tom základním, animózním pocitu žravé rozkoše, který pocítíme, kdykoli jsme pozvaní na večeři.
Další kniha autorových vybraných kulinářských esejů.
