Vogue magazine food writer Steingarten picks up where The Man Who Ate Everything left off, offering foodies a mouthwatering collection of nearly 40 obsessive essays. "Sometimes, I feel like a giant bluefin, my powerful musculature propelling me around the world in search of food," he explains in an essay about toro, the tender tuna belly used in Japanese cuisine. Equal parts travelogue and investigative reporting, Steingarten's writing is funny, fast-paced and clever. Whether re-creating a perfect plate of coq au vin using rooster procured from a live poultry market, braising ribs for his dog or taste-testing espresso in his Manhattan loft cum laboratory ("Right now there are 14 brand new, state-of-the-art, home espresso makers in my house...."), Steingarten proves himself a true gastronome. Of course, his interest in food goes beyond haute cuisine-freeze-dried foods, hot dog buns, even his beloved Milky Way bars do not escape scrutiny. A few essays aren't even about food. One follows the author's south-of-the-border search for phen-fen; another contemplates New York City's "reservation rat race." Recipes-and only Steingarten could add humor to the form-appear throughout. Devoted readers will savor this collection (many of the essays have won awards from the James Beard Foundation and the International Association of Culinary Professionals); those unfamiliar with the author will be clamoring for more. Copyright 2002 Reed Business Information, Inc.
Description:
From Publishers Weekly
Vogue magazine food writer Steingarten picks up where The Man Who Ate Everything left off, offering foodies a mouthwatering collection of nearly 40 obsessive essays. "Sometimes, I feel like a giant bluefin, my powerful musculature propelling me around the world in search of food," he explains in an essay about toro, the tender tuna belly used in Japanese cuisine. Equal parts travelogue and investigative reporting, Steingarten's writing is funny, fast-paced and clever. Whether re-creating a perfect plate of coq au vin using rooster procured from a live poultry market, braising ribs for his dog or taste-testing espresso in his Manhattan loft cum laboratory ("Right now there are 14 brand new, state-of-the-art, home espresso makers in my house...."), Steingarten proves himself a true gastronome. Of course, his interest in food goes beyond haute cuisine-freeze-dried foods, hot dog buns, even his beloved Milky Way bars do not escape scrutiny. A few essays aren't even about food. One follows the author's south-of-the-border search for phen-fen; another contemplates New York City's "reservation rat race." Recipes-and only Steingarten could add humor to the form-appear throughout. Devoted readers will savor this collection (many of the essays have won awards from the James Beard Foundation and the International Association of Culinary Professionals); those unfamiliar with the author will be clamoring for more.
Copyright 2002 Reed Business Information, Inc.
From
Fast becoming a star among contemporary food writers, Steingarten returns with another compilation of his columns from Vogue. Steingarten's breakneck tour through the world of unlimited consumption takes him aboard a tuna boat to find the source of his favorite sushi selection, raw fatty bluefin. The reader benefits from Steingarten's thorough research into the murky history and spreading popularity of sushi. In another personal encounter, Steingarten takes issue with a government ban on a popular diet drug that had helped him maintain his gluttonous intake volume and still lose weight. He debunks current outrageous claims for the superiority of tony, expensive sea salts over the everyday blue-box variety. Steingarten watches a pig butchered in France and explores the origins of the outrageously complex Cajun dish, turducken. Ever on the lookout to skewer others' pretentious food allergy claims, he calls into doubt claims of MSG sensitivities. Despite his silly New York disdain for the Midwestern heartland, Steingarten casts useful illumination on many hitherto dim areas of our fascination with food. Mark Knoblauch
Copyright © American Library Association. All rights reserved