Sometimes a book is just exactly what you want to read.
It Must've Been Something I Ate - eBook
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In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.”
It Must’ve Been Something I Ate finds Steingarten testing the virtues of chocolate and gourmet salts; debunking the mythology of lactose intolerance and Chinese Food Syndrome; roasting marrow bones for his dog , and offering recipes for everything from lobster rolls to gratin dauphinois. The result is one of those rare books that are simultaneously mouth-watering and side-splitting.It Must've Been Something I Ate - eBook
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Knopf Doubleday Publishing Group
It was funny, mouth-water
It was funny, mouth-watering and obsessing book about food. You'll definitely get hungry and after reading the book your brain would definitely be full of facts about food, how to cook good book and where to find good food. Scrap that, its not about good food but THE BEST food. However, that seems to be my problem, its food that not everyone can afford. Its not about the cheapest food but THE BEST food with THE MOST EXPENSIVE price tag. Its not for middle class citizens. I also got nauseated reading too much about food. You should read this interspersed with other books but definitely still worth the read but not worth the buy. Maybe you could borrow it from someone.
A collection of essays...
A collection of essays about food, written for Vogue magazine in the early 1990s. I enjoyed reading it for the most part, if only for his enthusiasm over food, and his very dry sense of humor. As for the recipes, most of them I will not try and am not even interested in trying. They require complicated techniques, lots of equipment, and ingredients I don't have access to, not unless I want to pay through the nose to get them, and sometimes not even then. I am trying to get my kitchen and cooking down to the basics and simplify, but it is such fun to read about someone who is really enthusiastic about finding the perfect foods. There were many references to New York City and the food purveyors there, which makes me want to go back. In many ways, his enthusiasm for food, and his confidence in his opinions on all subjects, and his humor, remind me of Brillat-Savarin.
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