Author(s): Jeffrey Steingarten
Jeffrey Steingarten is to food writing what Bill Bryson is to travel writing. Whether he is hymning the joys of the perfect chip, discussing the taste of beef produced from Japanese cows which are massaged daily and fed on sake, or telling us the scientific reasons why salad is a 'silent killer', his humour and his love of good food never fail. The questions he asks (like 'Why aren't the French dropping like flies?') will challenge everything you assume you know about what you eat, yet his characteristic wit imparts masses of revelatory information in the most palatable of ways. A must for everyone who's ever enjoyed a meal - this book contains everything you ever wanted to know about food, but were too hungry to ask...
Winner of Guild of Food Writers Awards: Food Book of the Year 1999.
Jeffrey Steingarten trained to become a food writer at Harvard College, Harvard Law School, the Massachusetts Institute of Technology, and the Harvard Lampoon. He is the internationally feared and acclaimed food critic of American Vogue.