Since its earliest days, the New Yorker has been a tastemaker. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain.
Now, in this indispensable collection edited by the magazine’s editor, David Remnick, the New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons.
Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of the magazine’s 80-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems, ranging in tone from sweet to sour and in subject from soup to nuts.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role