'The New Yorker's' tradition of food writing is almost a century old. Cuisine in prose and poetry is examined by such notables as Chang-rae Lee, John Cheever, Susan Orlean, Calvin Trillin, Malcolm Gladwell, Joan Didion, M.F.K. Fisher, Anthony Bourdain, John McPhee, and Adam Gopnik.
I enjoyed most of the essays, from favorite authors such as Calvin Trillin to some wonderful pieces from authors unfamiliar to me, such as A. J. Liebling. There is a nice mix of humor and serious writing, as well as a broad range of topics ranging from the state of Parisian restaurants pre-World War to foraging for food in the wild with Euell Gibbons.
A few of the essays didn't appeal, but the book has so much content that one can always move on to the next one. In fact, there is so much here that I had to digest it (OK, pun intended) in bits over a couple of weeks, rather than swoop through it in a single shot as is my wont.