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

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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.”
Time

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

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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.

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