Eating: A memoir
Anchor, 2010 (2009)
Hardcover, Softcover, e-Book
Read an Excerpt
Reviewed by Mary Ann Smyth
by Jason Epstein (a legendary publisher and editor of several great chefs) is a delightful combination of good memories and foods connected to those memories. Not only is the focus on delicious
experiences, but they are happily accompanied by recipes.
pstein believes in simple foods cooked to perfection. Not laden with sauces and gravies or dressings. Just good, wholesome and tasteful food brought to its peak by careful cooking.
ot that his recipes are difficult. They aren't. Maybe a bit of prep – and, be warned, there are no photographs. But with his instructions, the reader and/or cook can almost taste the richness of
, the flavor of
Braised Duck with Olives
, the crispness of
Chicken Under a Brick
noticed that Epstein favors using arrowroot to coat chicken parts and other coatable bits. He also likes to use Hellman's Mayonnaise for
and other dishes that he feels will benefit from that distinctive taste.
is your downfall, he has a detailed recipe for you.
Blue and Black Hamburger
makes its stand.
Shad Roe with Sorrel Sauce
would have made my mother very happy. And I intend to enjoy
or some wonderful memories that are not your own but that Epstein is willing to share in this mouthwatering culinary tour, pick up a copy of
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