Eating
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- ¥850
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- ¥850
発行者による作品情報
This delicious memoir celebrates a lifetime of pleasure in cooking and eating well, taking us on a culinary tour of the life of the legendary editor of such great chefs and bakers as Alice Waters and Wolfgang Puck and publisher of Norman Mailer and Vladimir Nabokov
“A cornucopia of memories—some personal, some literary, all tied to food—and as many interesting recipes as ruminations.” —The Wall Street Journal
From the great restaurants of postwar Paris to the narrow streets of New York’s Chinatown today; from a New Year’s dinner aboard the old Ile de France with Buster Keaton to an evening at New York’s glamorous “21” restaurant with the dreaded Roy Cohn; from Chinese omelettes with the great Jane Jacobs at the edge of the Arctic Ocean to a lobster dinner with the Mailers on Cape Cod, this delicious book celebrates a lifetime of pleasure in cooking and eating well.
PUBLISHERS WEEKLY
Former Random House editor Epstein (Book Business: Publishing Past, Present and Future) combines his literary lunches with a personal, tried-and-true collection of meals and recipes. The breezy memoir touches on mayonnaise-rich dishes he's eaten with famous friends and neighbors Olaf Olafsen, Norman Mailer and Jane Jacobs in between recollection of childhood visits to Maine and recent trips to Sag Harbor, Long Island. Accompanying the stories are recipes meant to resemble conversations, mixed in with peculiar advice on sourcing ingredients and detailed tips on technique. Epstein who readily admits he still doesn't think of Manhattan as home because of its lack of Ipswich clams is most comfortable on the New England shore, if his recipes for salmon roe, lobster rolls and fried clams are any indication. While Epstein blends the down-home simplicity of chicken pot pie with the kind of dowdy French classics once served in lower Manhattan, his trips with chef Alice Waters to Craig Claiborne's lunch parties and suggestions for hard-to-find ingredients and out-of-print books cultivate a stuffy air of exclusivity, a tone tempered by the softer, improvisational voice from his kitchen. Be warned, the book's mouthwatering narrative recipes from steak tartare enclosed in burnt hamburger crust to a simple braised duck with olives might spur more than a couple of trips to the kitchen.
