{"product_id":"book-avd0","title":"Secret Ingredients","description":"Since its earliest days, \u003ci\u003eThe New Yorker \u003c\/i\u003ehas 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,  \u003ci\u003eThe New Yorker \u003c\/i\u003edishes up a feast of delicious writing on food and drink, seasoned  with a generous dash of cartoons. \u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e Selected from the magazine’s plentiful larder, \u003ci\u003eSecret  Ingredients\u003c\/i\u003e celebrates all forms of gustatory delight.","brand":"Penguin Random House","offers":[{"title":"Audiobook","offer_id":49340523741488,"sku":"BDavd0","price":14.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0879\/2784\/9264\/files\/160109-avd0-Square.jpg?v=1734044574","url":"https:\/\/downpour.com\/products\/book-avd0","provider":"Downpour","version":"1.0","type":"link"}