About this title: Urbane, informative, and highly entertaining essays by Vogue food columnist Steingarten, about bread, choucroute, barbecue, fat farms, the wonders of red wine, and French fries cooked in horse fat--among other things. A winner of a 1998 award from the Association of Culinary Professionals. A New York Times Notable Book for 1998.
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Description: Fair. 0375702024 Paperback with unmarked but well read pages. First few pages slightly hand soiled from reading. Front cover has creases. read more
Binding: Paperback
Publisher: Headline Review
Date Published: 1999
ISBN-13:9780747260974ISBN:0747260974
Description: Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! read more
Binding: Hardcover
Publisher: Alfred A. Knopf
Date Published: 1997
ISBN-13:9780679430889ISBN:0679430881
Description: Good. in Very Good jacket. Ex-library hardcover (usual stamps, stickers) in very good condition with excellent dust jacket in sturdy protective mylar; interior fine-pages crisp, appear unmarked; a very clean, sound copy of this thick 514-pg. hardcover (includes Index); published by Alfred A. Knopf, 1997 (see my cover scan to the left) read more
Description: New. 0679430881 Brand NEW ~ Hardcover with beautiful Dust Jacket ~ possibly slightest shelf-wear ~ all books carefully examined & well packaged. read more
Binding: Paperback
Publisher: Headline Review
Date Published: 08/07/1999
ISBN-13:9780747260974ISBN:0747260974
Description: Used-Good. Book in good or better condition. Dispatched same day from warehouse. Please email with any questions for quick response. read more
Edition: 1st
Binding: Hardcover Book
Publisher: Alfred A. Knopf
Date Published: 1997-11-04
ISBN-13:9780679430889ISBN:0679430881
Description: Good in good dust jacket. Hardcover with no dust jacket. X-Library Book with usual markings/attachments. Normal shelf and display wear...VERY GOOD. read more
"Steingarten is a former lawyer who became a food writer, and his training shows in his writing. I appreciate his very scientific, empirical, and exhaustive approach to finding (and replicating) the most perfect version of delicious food. Who else would import flour from France to recreate the perfect baguette or try a dozen types of choucroute in two days in Alsace to make sure he got to taste all of it?"
"Steingarten is a clever writer, at his best when describing fairly systematic efforts to create exotic dishes or drawing on real evidence to puncture food myths. The book is a collection of his magazine writing, and as such varies widely. Too many columns present tales of glamorous eating in foreign locales -- fun in small doses but overwhelming when stacked side by side. And sometimes he falls back on confidently held opinions with little root in any evidence, which is at odds with other pieces where he undermines those who go by gut instinct alone."
"An enjoyable collection of early essays from Vogue's food critic that will be valuable to those who crave enrichment on a wide variety of culinary topics, including the science behind pie crust & a discourse of Venetian seafood. While some of the information is dated, there is a plethora of research that is still pertinent. The book isn't necessarily funny, but the chapter on making food from the "back of the box" had me in stitches. One criticism is that he sometimes inserts irrelevant sentences into his paragraphs, which can throw off the rhythm of an otherwise excellent read. Highly recommended."
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