Fork It Over: The Intrepid Adventures of a Professional Eater
| Author | : | |
| Rating | : | 4.71 (763 Votes) |
| Asin | : | 0060586303 |
| Format Type | : | paperback |
| Number of Pages | : | 336 Pages |
| Publish Date | : | 2015-04-10 |
| Language | : | English |
DESCRIPTION:
The all new cover will emphasize Richman's globetrotting persona and attract a wide audience. 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 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 kno
--Schuyler Ingle. You are a passenger along for the ride, a willing listener of road stories. Charming. 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. 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. Delectable. As the fellow traveler, the reader is never allowed to wander off from Richman's voice and perspective. He h
"How I laughed" according to Lita Kilpatrick. What a fun read!! My husband found me giggling at chapter after chapter. I enjoy reading this kind of book. I am interested in what really goes on in the Culinary world. I would sugest this book for anyone that likes this kind of book.. Good Eating, Fine Writing By Bill Marsano. Just about every columnist of any kind reaches a point at which he thinks it a fine idea to bundle his columns together and make them into a book. Sometimes it works and sometimes it doesn't. A few years ago the novelist Jay MacInerney did that with his wine columns for Vogue magazine and the result was, to my mind, embarrass. A Foodie's Delight Well Served With Vinegar Ed Uyeshima Raconteur Alan Richman, food critic at large for "GQ" magazine, seems to be tapping into his inner David Sedaris in these short accounts of his various experiences with food and dining across the country and around the world. Culled from over a decade of columns in "GQ" and "Bon Appetit", his stories are clever and entertaining, reflecting a