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- 272 Seiten
- 10 Lesestunden
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A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn't have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance--"a kind of paradise for nose-to-tail cooking"--he learned that "if you're interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, "a professional glutton."
Buchkauf
The Book of Eating, Adam Platt
- Sprache
- Erscheinungsdatum
- 2020
- product-detail.submit-box.info.binding
- (Paperback)
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- Titel
- The Book of Eating
- Sprache
- Englisch
- Autor*innen
- Adam Platt
- Verlag
- HarperCollins Publishers
- Erscheinungsdatum
- 2020
- Einband
- Paperback
- Seitenzahl
- 272
- ISBN10
- 0062293559
- ISBN13
- 9780062293558
- Reihe
- Schlagwörter
- Sachbücher, Wahre Geschichten, Biografien, Kochbücher, Essen & Trinken, Autobiografien & Memoiren, Essen, Essen und Trinken
- Bewertung
- 4,5 von 5 Sternen
- Beschreibung
- A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn't have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance--"a kind of paradise for nose-to-tail cooking"--he learned that "if you're interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, "a professional glutton."