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Download Secret Ingredients: The New Yorker Book of Food and Drink Audiobook

Extended Audio Sample Secret Ingredients: The New Yorker Book of Food and Drink, by David Remnick, David Remnick Click for printable size audiobook cover
4 out of 54 out of 54 out of 54 out of 54 out of 5 4.00 (493 ratings) (rate this audio book) Author: David Remnick, David Remnick Publisher: Penguin Random House Format: Unabridged Audiobook Delivery: Instant Download Audio Length: Release Date:
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Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, from every age of its fabled eighty-year history. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts.

M. F. K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, SECRET INGREDIENTS celebrates all forms of gustatory delight.


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Listener Opinions

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 by Elisabeth | 2/9/2014

    " Hey, if you like food, like to cook, or just like to read about both this is an entertaining book. Some older articles are in here, but they are still good to read. It's an easy pick up, put down book. Great bedside reading, though watch out, you might get out of bed for a snack! "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 by Anne | 1/25/2014

    " Unfortunately, I just couldn't plow through the dense collection. I'm sure there is some great writing about food in here -- after all, it's a collection from the pages of the New Yorker. I suspect it had more to do with my lack of time than a true lack of value in the book itself, and I think this is a failed read I'll come back to later when I have more time to explore the variety of essays. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 by Liz V | 1/25/2014

    " As always, The New Yorker fills us up with good things. Esecially love Trillin and Bourdain at his snarkiest. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 by Sean | 1/25/2014

    " Started out slow, picked up pace with exciting and interesting articles, then kinda fizzled out at the end. Loved the articles which explored interesting and unheard of delicacies. Even enjoyed articles about food processes I knew very little about, ie; cheese nun, the art of tofu. Also, very much enjoyed the Julia Childs article/bio, but overall found the entire collection together to be lacking. I find the New Yorker always has such interesting food-related articles, that it was kind of a let-down when a collection of said-related articles did not provide as great reading. Perhaps some of teh writing was outdated, and could not keep me as enthused to read about soem French bistro in the 1920s... (no that can't be it, 'cause the Dorothy Parker article was one of my favorites). Hard to explain what I found lacking. Recommend subscribing to New Yorker and looking up current issues articles regarding food/restaurants/booze/and food. Perhaps a good bedside-table book, to open and read an article, put away, move on to the next great literary treat, repeat... "

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