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

Extended Audio Sample Secret Ingredients: The New Yorker Book of Food and Drink: Unabridged Selections, 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 Narrator: John Lee, Mark Bramhall, Don Leslie, Susan Denaker, Kimberly Farr, Mark Deakins, Stephen Hoye, Arthur Morey Publisher: Penguin Random House Format: Abridged 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, seasoned with a generous dash of cartoons.

Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of the New Yorker’s fabled eighty-year history, are sure to satisfy every taste. 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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Quotes & Awards

  • You couldn’t ask for a more diverse, dazzling collection of writers. New York Times
  • Sumptuous servings . . . intellectually delicious. Houston Chronicle
  • The book reaches its apogee with John McPhee’s 1968 profile of the legendary wild-foodist Euell Gibbons. To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life. Saveur (One of the Top Ten Reads of the Year)
  • I couldn’t put it down. So they had to deliver me by Caesarean. Michael Pritchard, three weeks old, author of Waaaaaahhhh!: The Michael Pritchard Story
  • Delicious, diverse, and satisfying . . . something to suit every appetite. Library Journal
  • This ideal collection of food-happy pieces . . . yields pleasures of all kinds. NPR’s Morning Edition
  • Simply gestational! Christian Science Fetal Monitor

Listener Opinions

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 by Eric | 2/20/2014

    " This book is amazing, and so much fun. I read it straight through, and I wish it were longer so that I could read more! It makes you realize that food is so essential to life, and often I would not even remember an article was about food, being so drawn in to reading about its pivotal role in our lives. Highly recommend for anyone who cares about food. Or life, for that matter. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 by Anne Taylor | 2/13/2014

    " Loved the insights this book gave me into different places and times. Nothing like good food writing to explain history, society, politics, love and lust. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 by JulieK | 2/12/2014

    " There's a lot of good stuff in the book, but it wasn't as consistently interesting to me as I expected it would be. The "Local Delicacies" section was by far my favorite. "

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

    " I really enjoyed this collection of articles from The New Yorker. I'd say that about 80% were up my alley, but it was easy enough to skip over the ones that were just too blah. Some of my favorites included "All You Can Hold for Five Bucks" by Joseph Mitchell, "Don't Eat Before Reading This" by Anthony Bourdain, "The Secret Ingredient" and "Nor Censure Nor Disdain" by M.F.K. Fisher, "The Magic Bagel" by Calvin Trillin, "Dry Martini" by Roger Angell, pretty much anything in the Tastes Funny section, "Taste" by Roald Dahl, and "The Sorrows of Gin" by John Cheever. For anyone who likes food, The New Yorker, or good writing in general, this is definitely worth a look through. "

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