About this title: Urbane, informative, and highly entertaining essays by Vogue food columnist Steingarten, about bread, choucroute, barbecue, fat farms, the wonders of red wine, and French fries cooked in horse fat--among other things. A winner of a 1998 award from the Association of Culinary Professionals. A New York Times Notable Book for 1998.
Note: This is a general synopsis. Each listing is described below.
Binding: Paperback
Publisher: Headline Review
Date Published: 1999
ISBN-13:9780747260974ISBN:0747260974
Description: Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! read more
Binding: Softcover
Publisher: HEADLINE REVIEW
Date Published: 1999
ISBN-13:9780747260974ISBN:0747260974
Description: Published by Headline Review in 1999. Paperback. Number of pages: 384. Condition: Very Good. May show some slight signs of wear. Shipped from UK. Delivery is usually 2-3 working days from order by Royal Mail, International Delivery is by Airmail. read more
Binding: Softcover
Publisher: HEADLINE REVIEW
Date Published: 1999
ISBN-13:9780747260974ISBN:0747260974
Description: Published by Headline Review in 1999. Paperback. Number of pages: 384. Condition: Very Good. May show some slight signs of wear. Shipped from UK. Delivery is usually 2-3 working days from order by Royal Mail, International Delivery is by Airmail. read more
Description: Good. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Book selection as BIG as Texas. read more
Description: Good. 1998-Paperback----Used-Good-Hall Street Books proudly ships from Brooklyn, NY. All orders are processed and shipped within 24 hours, M-F. 100% money back No-Worry guarantee with expedited delivery and delivery confirmation available. read more
Binding: Paperback
Publisher: Vintage
Date Published: 1998
ISBN-13:9780375702020ISBN:0375702024
Description: Good. Book may contain highlighting, underlining, and may have some cover stickering and wear. Orders usually processed in 24 hours. 100% satisfaction guaranteed. read more
Edition: 1st
Binding: Hardcover
Publisher: Alfred A. Knopf
Date Published: 11/4/1997
ISBN-13:9780679430889ISBN:0679430881
Description: Very Good. 0679430881 Ex-library hard cover copy with usual x-lib markings through out the book. There is light over all wear to the cover. The pages are tight and clean. Expedited shipping is available. We ship fast and package well. read more
Edition: 1st
Binding: Hardcover Book
Publisher: Alfred A. Knopf
Date Published: 1997-11-04
ISBN-13:9780679430889ISBN:0679430881
Description: Good in good dust jacket. Hardcover with no dust jacket. X-Library Book with usual markings/attachments. Normal shelf and display wear...VERY GOOD. read more
Binding: Hardcover
Publisher: Alfred A. Knopf
Date Published: 1997
ISBN-13:9780679430889ISBN:0679430881
Description: Very good in fine dust jacket. First page has comments and signature, all other the book is great shape, almost like new book, Clean TEXT. Guarantee satisfaction. shipping business at 3pm eastern time. Sewn binding. Cloth over boards. 512 p. Audience: General/trade. read more
Description: Fair. 0375702024 Paperback with unmarked but well read pages. First few pages slightly hand soiled from reading. Front cover has creases. read more
Description: Very Good. 0375702024 paperback in very good condition. Pages are clean, binding is tight. Cover has slight shelf wear. Appears gently read. Satisfaction Guaranteed. read more
"Steingarten is a former lawyer who became a food writer, and his training shows in his writing. I appreciate his very scientific, empirical, and exhaustive approach to finding (and replicating) the most perfect version of delicious food. Who else would import flour from France to recreate the perfect baguette or try a dozen types of choucroute in two days in Alsace to make sure he got to taste all of it?"
"Steingarten is a clever writer, at his best when describing fairly systematic efforts to create exotic dishes or drawing on real evidence to puncture food myths. The book is a collection of his magazine writing, and as such varies widely. Too many columns present tales of glamorous eating in foreign locales -- fun in small doses but overwhelming when stacked side by side. And sometimes he falls back on confidently held opinions with little root in any evidence, which is at odds with other pieces where he undermines those who go by gut instinct alone."
"An enjoyable collection of early essays from Vogue's food critic that will be valuable to those who crave enrichment on a wide variety of culinary topics, including the science behind pie crust & a discourse of Venetian seafood. While some of the information is dated, there is a plethora of research that is still pertinent. The book isn't necessarily funny, but the chapter on making food from the "back of the box" had me in stitches. One criticism is that he sometimes inserts irrelevant sentences into his paragraphs, which can throw off the rhythm of an otherwise excellent read. Highly recommended."
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