A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.
Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.
In Fork It Over, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin.
Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards.
The all new cover will emphasize Richman's globetrotting persona and attract a wide audience
"synopsis" may belong to another edition of this title.
The collection is laid out like a classic menu of French parentage. In Amuse-Bouche, we are treated to "The Eating Life," an essay written for the book that establishes the writer-critic credentials and ground rules. His mother was a terrific cook; the author can't boil water, nor sees any need to. He's a regular guy from a regular background who can wax as poetic about Philly cheese steak as he can the most delectable and exotic of delicacies. From that point on--through Appetizers, Entrees, Sides, Cheese, Wine, and Gratuity--the reader is escorted from one side of the world to the other, to high-end restaurants and low-end dives. As the fellow traveler, the reader is never allowed to wander off from Richman's voice and perspective. He is, in fact, the axis mundi around which each and every essay revolves. Which is to say, Fork It Over is much more a book about Alan Richman than it is about food.
The essays that comprise Fork It Over appeared in major monthly magazines, one at a time. To read this body of work cover to cover is to run the risk of losing one's appetite in the middle of the meal. It's rich stuff. Delectable. Charming. And a little bit goes a long way. --Schuyler Ingle
Alan Richman is a contributing writer for GQ, Condé Nast Traveler, and Bon Appétit, as well as the newly appointed Dean of Food Journalism atthe French Culinary Institute. He lives in Westchester County, New York, with his wife, Lettie Teague, a wine columnist and editor, and their two dogs, Sophie and Rudy. The dogs love Alan's cooking.
"About this title" may belong to another edition of this title.
Shipping:
FREE
Within U.S.A.
Book Description Paperback or Softback. Condition: New. Fork It Over: The Intrepid Adventures of a Professional Eater 0.56. Book. Seller Inventory # BBS-9780060586300
Book Description Condition: New. Buy with confidence! Book is in new, never-used condition. Seller Inventory # bk0060586303xvz189zvxnew
Book Description Condition: New. New! This book is in the same immaculate condition as when it was published. Seller Inventory # 353-0060586303-new
Book Description Soft Cover. Condition: new. This item is printed on demand. Seller Inventory # 9780060586300
Book Description Condition: New. Seller Inventory # ABLIING23Feb2215580001857
Book Description PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9780060586300
Book Description Paperback. Condition: new. Paperback. A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.In Fork It Over, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin.Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. The all new cover will emphasize Richman's globetrotting persona and attract a wide audience From the ten-time James Beard Award winner and "GQ's" food critic comes a witty, globe-trotting smorgasbord of culinary escapades. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780060586300
Book Description Condition: New. . Seller Inventory # 52GZZZ010DOG_ns
Book Description Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9780060586300
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9780060586300_lsuk