Alice, Let's Eat: Further Adventures of a Happy Eater by Calvin Trillin

, , Comments Off on Alice, Let's Eat: Further Adventures of a Happy Eater by Calvin Trillin

By Calvin Trillin

“Trillin is our funniest meals author. He writes with attraction, freedom, and a unprecedented appreciate for language.”
New York magazine

In this pleasant and scrumptious booklet, Calvin Trillin, guided by means of an insatiable urge for food, embarks on a hilarious odyssey looking for “something respectable to eat.” throughout time zones and cultures, and infrequently along with his spouse, Alice, at his facet, Trillin stocks his triumphs within the artwork of culinary discovery, together with Dungeness crabs in California, barbecued mutton in Kentucky, potato latkes in London, blaff d’oursins in Martinique, and a $33 picnic on a no-frills flight to Miami. His consuming partners comprise fat Goldberg, the recent York pizza baron and reformed blimp; William Edgett Smith, the guy with the Naughahyde palate; and his six-year-old daughter, Sarah, who refuses to go into a chinese language eating place except she is sporting a bagel (“just in case”). And although Alice “has a unusual predilection for proscribing our kinfolk to 3 nutrition a day,” at the highway she proves to be a significant eater–despite “seemingly uncontrollable assaults of moderation.” Alice, allow devour amply demonstrates why The New Republic known as Calvin Trillin “a vintage American humorist.”

“One of the main great humorists of our instances . . . Trillin is assured reliable reading.”
Charleston submit and Courier

“Read Trillin and chuckle out loud.”

Show description

Read or Download Alice, Let's Eat: Further Adventures of a Happy Eater PDF

Best food & drink books

Potato: A History of the Propitious Esculent

The potato—humble, lumpy, bland, familiar—is a decidedly unglamorous staple of the dinner desk. Or is it? John Reader’s narrative at the function of the potato in global historical past indicates we could be underestimating this amazing tuber. From domestication in Peru 8,000 years in the past to its prestige this day because the world’s fourth biggest nutrition crop, the potato has performed a starring—or not less than supporting—role in lots of chapters of human heritage. during this witty and interesting booklet, Reader opens our eyes to the ability of the potato.
Whether embraced because the technique to starvation or wielded as a weapon of exploitation, blamed for famine and dying or well-known for spurring development, the potato has frequently replaced the process human occasions. Reader specializes in sixteenth-century South the US, the place the indigenous potato enabled Spanish conquerors to feed hundreds of thousands of conscripted local humans; eighteenth-century Europe, the place the nutrition-packed potato led to a inhabitants explosion; and today’s international international, the place the potato is a necessary nutrition resource but additionally the world’s such a lot chemically-dependent crop. the place potatoes were followed as a staple foodstuff, social swap has continually undefined. it can be “just” a humble vegetable, John Reader exhibits, but the heritage of the potato has been whatever yet uninteresting.

50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes

This encyclopedic consultant to cooking the 50 such a lot nutritious fruit and veggies on this planet comes from Melissa's Produce, the most important provider of strong point produce within the usa. chefs of all ability degrees will love those one hundred fifty recipes for easy aspects, breakfasts, dinners, and healthy truffles that utilize clean, available produce, from memory-boosting blackberries to antimicrobial chili peppers to diet A–rich watermelon.

San Diego Chef's Table

San Diego is a vivacious and energetic foodstuff neighborhood whose consuming behavior are unpretentious but customary, conspicuous but easy. well-known for helping a health-conscious way of life, with an ample provide of clean and natural items at their fingertips, the angle of the cooks and diners alike is pleasant and laid-back.

Not Your Mother's Weeknight Cooking: Quick and Easy Wholesome Homemade Dinners

No longer Your Mother's advisor to quickly and healthy foodstuff, ready in half-hour or much less. Weeknight dinners that rock!

No disrespect to mother, yet award successful writer Beth Hensperger has long gone her one larger with this number of speedy, healthy, tasty weeknight food that updates the classics and gives dozens of recent classics-in-the-making. From chook Pot Pie to highly spiced chook with Cilantro and Mushrooms, from Horseradish Meatloaf to Lamb Curry with Apples and Apricots, from Scampi to extraordinary Fish Tacos, now not Your Mother's Weeknight Cooking makes it effortless to organize and luxuriate in scrumptious meals any evening of the week.

Extra resources for Alice, Let's Eat: Further Adventures of a Happy Eater

Example text

Makes about 48 dumplings. Soaked D ried Mushrooms. Cover 4 large dried mushrooms with _Y:i cup warm water mixed with 1 teaspoon sugar. Soak at least 30 minutes. Drain, rinse, and squeeze dry. Y:i cup . Shopping information about the mushrooms is on page 1 6 . 1 % pounds mediu m-sized raw shrimp, shell ed 2h 1 1 1/4 1/s 1/s 1 a n d deveined cup m i nced canned bamboo shoots teaspoon grated fresh ginger root, o r 1/4 teaspoon gro u n d ginger teaspoon m i n ced fresh Chinese parsley (described on page 1 1 , or 1/4 teaspoon gro u n d coriander cup m i n ced pork fat teaspoon anise seed, crushed teaspoon wh ite pepper teaspoon salt D u m p l i n g D o u gh (recipe fol lows) Salad oil Grind shrimp through medium blade of a food chopper and measure exactly 2 cups.

04ster Beef Slices Pers � nal prefe � enc � accounts for the wide variety of mls used m stu-fry cookery. One Chinese woman makes a point of using lard for this dish. 1 p o u n d beef steak (fil l et or other tender fat-tri m m ed steak) 2 green onions with tops, th inl y sliced crosswise 2 tablespoons each soy sauce and water 1 tablespoon each cornstarch and white wine (or water) 1/2 teaspoon salt 2 tablespoons lard or salad oil 2 tablespoons oyster sauce (description o n page 1 1 ) 1 teaspoon su gar Green Beans with Beef No special ingredient is needed for this simple recipe, but you can use Chinese "yard-long" beans if available.

Serve sake throughout the meal and the tea at the end. Japanese Mizutaki Dinner This meal cooked a t the table i n a communal pot originated with water as the cooking liquid (mizu means water) . But here broth is used. For full information about the pot to use, see Cook-at-the-Table Equipment on page 19. Also see dinner photograph on page 28 . APPETIZERS YO U CAN B U Y S e e suggestions on page 68 M I ZUTAKI D I N N ER Recipe on page Chinese Chr\(santhemum Bowl Dinner This is one of the dishes cooked at the table in a "hot pot" filled with broth.

Download PDF sample

Rated 4.25 of 5 – based on 41 votes