Product Description

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.

Product Details

• Amazon Sales Rank: #24557 in Books
• Published on: 2007-10-30
• Released on: 2007-10-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 582 pages

From Publishers Weekly
Starred Review. This volume of food writing from the New Yorker proves again that famous weekly's reputation for literary and journalistic excellence. An anthology of reporting both recent and vintage, this book takes readers from the oyster beds of Long Island to the bistros of Paris, from artisanal tofu joints in Japan to a Miami restaurant serving Basque food to homesick Cubans. Along the way, lucky readers get to travel to fun food towns like San Francisco and New York, drink martinis with Roger Angell, make fun of menus with Steve Martin and reminisce about Julia Child's winsome public television series. A particularly wonderful profile introduces a wild-foods forager capable of making a ten course meal from ingredients in the field near his house; he and the author dine on cattails and watercress while canoeing through an icy November river. Another winning profile explores the life and times of a cheese-making nun with a Ph.D. in microbiology. But perhaps the greatest pleasure here is the gorgeous prose of masters like M.F.K. Fisher and A.J. Liebling. Liebling, in particular, knows how to turn meals into stories; though he wrote of Paris before the war, his descriptions are so immediate and enticing a reader wants to run out and buy the first plane ticket to France.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
David Remnick is the editor of The New Yorker.

From AudioFile
This production of THE NEW YORKER's finest food writing is not as tasty as it might have been. The major glitch is the lack of an index, which means that, while readers can dip into the collection at will, audiobook listeners must hear it with no knowledge of what's coming. The content's unusual order--Anthony Bourdain's kitchen shock jock beside MFK Fisher's paean to "cookery witches"--makes the lack of indexing particularly frustrating. Eight different actors read the essays, articles, and poems. It's an interesting approach, which unfortunately doesn't work. The actors' widely varying voices and skills increase the production's uneven quality. Edible? Yes. Satisfying? No. A.C.S. © AudioFile 2008, Portland, Maine-- Copyright © AudioFile, Portland, Maine

Customer Reviews

A feast for the intellectual palate.
I notice that this hasn't been reviewed yet so I had to come on here and say something...I've had this book for a few weeks now, right after it was released. I've been slowly savoring each piece and because it is over 600 pages, it will fill you for months to come.

This is the best food writing and cartoons from the past 70 years or so from the magazine, what can be better? There are several different sections to enjoy with pieces by favorites such as MFK Fisher and Calvin Trillin, including a section of short stories that involve food, and the cartoons make it especially amusing. I am particularly enjoying the food history I may otherwise have been unaware of - a favorite piece of mine is on the tradition of "Beefsteaks", which came before the NY steakhouses. Fascinating stuff! John Seabrook's delicious profile of the Fruit Detective makes you ponder AND miss what you've never had. Another is by John McPhee about an incredible forager named Euell Gibbons with whom he spends a few days living off the land. WOW. To think that the piece, which is almost 40 years old, is way older than me and I wouldn't have read it otherwise or anywhere else just amazes me and brings to mind the quote about writers reaching out to readers across time. It is outstanding.

The sections are entitled Dining Out, Eating In, Fishing and Foraging, Local Delicacies, The Pour, Tastes Funny, Small Plates and Fiction and each has up to ten articles, profiles etc that you will thoroughly enjoy, just like that magazine's food issues!

Highly recommended for a gift, or for yourself. As with any anthology, it is nice to be turned on to other writers' works because you like what you read here. I'm going to check out AJ Liebling's collection of writings along with the other anthologies The New Yorker has to offer.

Excellent reading!!!

Seventy Years of Great Writing about Dining Out, Food, Beverages, and Dieting
In praising Secret Ingredients, I'm torn between praising the writing style or the content more highly. Both are superb.

As a reading experience, you'll find your mouth watering, your mind remembering tastes and aromas you haven't experienced in years, your eyes alight with remembered scenes you've enjoyed, your mouth smiling as you enjoy great turns of phrase, and your hand writing down things from the book you want to try. At the same time, you'll be learning more about food, beverages, cooking, gathering food, catching fish, preparing food, and dining than you had ever thought you would know.

I normally plow through a book like this in an evening, but I was having so much fun I stretched the pleasure out over several days. I recommend you do the same.

The opening section on dining out was a revelation as I learned about huge feasts that all-male groups would eat unbelievable quantities of food in New York without benefit of tables or utensils. The theme of that section is how overeating has slowly disappeared from eating out as diners more often included women and weight concerns and health consciousness rose.

The book's title is an allusion to how those who are proud of their recipes often pretend to share their recipes while secretly sabotaging the results by leaving out an ingredient or an instruction. That reference appears throughout the book, not just in M.F.K. Fisher's essay by that name.

For those who love haute cuisine in France and New York, there are many articles that show how that estimable pastime has been changing over many decades. For me, there was a lot of nostalgia in reading about restaurants in France and New York where I've had memorable meals. There's a nice lengthy section on Julia Child that will stir happy memories for many about learning French cooking.

To me, the most fascinating articles were about finding food such as A Mess of Clams, A Forager, The Fruit Detective, Gone Fishing, and On the Bay. The most unexpected section was on local delicacies (including Peter Hessler on eating rats).

I was intrigued to find an article where I was an unacknowledged source, Malcolm Gladwell's article about ketchup, for which I had supplied a lot of information about Grey Poupon mustard's great success.

The fiction section is most enjoyable and allows more room for the writing to blossom.

Now, there's a special treat you might not have expected: Many of The New Yorker's best food and beverage cartoons are included. These humorous contributions add a light touch for those sections that become almost too serious.

I was very impressed by the editing done for this book. The articles were well chosen for themselves and for fitting into major themes in the book, themes that both matched the contents' categories and over arched those categories.

Bravo and bon appetit!

I Loved This Book!
As a foodie, New Yorker fan, and lover of good writing (I'm a professional journalist/writer), this turned out to be one of my favorite books of ALL TIME. This book represented so many different eras in food and culture. A masterful collection of the best food essays and articles ever written.