A sample of the menu: Woody Allen on dieting the Dostoevski way -
Roger Angell on the art of the martini - Don DeLillo on Jell-O -
Malcolm Gladwell on building a better ketchup - Jane Kramer on the
writer's kitchen - Chang-rae Lee on eating sea urchin - Steve
Martin on menu mores - Alice McDermott on sex and ice cream -
Dorothy Parker on dinner conversation - S. J. Perelman on a
hollandaise assassin - Calvin Trillin on New York's best bagel
In this indispensable collection, "The New Yorker "dishes up a
feast of delicious writing-food and drink memoirs, short stories,
tell-alls, and poems, seasoned with a generous dash of cartoons.
M.F.K. Fisher pays homage to "cookery witches," those mysterious
cooks who possess "an uncanny power over food," and Adam Gopnik
asks if French cuisine is done for. 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. 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.
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