It Must've Been Something I Ate
The Return of the Man Who Ate Everything
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- ¥1,700
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- ¥1,700
発行者による作品情報
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.
PUBLISHERS WEEKLY
Vogue magazine food writer Steingarten picks up where The Man Who Ate Everything left off, offering foodies a mouthwatering collection of nearly 40 obsessive essays. "Sometimes, I feel like a giant bluefin, my powerful musculature propelling me around the world in search of food," he explains in an essay about toro, the tender tuna belly used in Japanese cuisine. Equal parts travelogue and investigative reporting, Steingarten's writing is funny, fast-paced and clever. Whether re-creating a perfect plate of coq au vin using rooster procured from a live poultry market, braising ribs for his dog or taste-testing espresso in his Manhattan loft cum laboratory ("Right now there are 14 brand new, state-of-the-art, home espresso makers in my house...."), Steingarten proves himself a true gastronome. Of course, his interest in food goes beyond haute cuisine freeze-dried foods, hot dog buns, even his beloved Milky Way bars do not escape scrutiny. A few essays aren't even about food. One follows the author's south-of-the-border search for phen-fen; another contemplates New York City's "reservation rat race." Recipes and only Steingarten could add humor to the form appear throughout. Devoted readers will savor this collection (many of the essays have won awards from the James Beard Foundation and the International Association of Culinary Professionals); those unfamiliar with the author will be clamoring for more.
