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Synopsis
In a witty compilation of eating adventures around the world, the best-selling author of American Fried chronicles his search for great meals in different locales, from posole in northern New Mexico or pan bagnat in Nice to ceviche in Ecuador or a Greenwich Village restaurant offering some nine hundred items on its menu. 50,000 first printing.
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Review
"Calvin Trillin is to food writing what Chaplin was to film acting."
--Business Week
--The Dallas Morning News
"One of the most brilliant humorists of our times . . . Trillin is guaranteed good reading."
--Charleston Post and Courier "Trillin never loses track of the ultimate meaning of food--that it connects us to those we care about the most deeply."
--The New York Times Book Review "Trillin is the guide on a magical mystery tour punctuated by eccentric characters made memorable by his deft touch."
--The Denver Post
About the Author
CALVIN TRILLIN
Calvin Trillin, author of FEEDING A YEN: Savoring Local Specialties from Kansas City to Cuzco (Random House; May 6, 2003), has been acclaimed in fields of writing that are remarkably diverse. As someone who has published solidly reported pieces in The New Yorker for forty years, he has been called “perhaps the finest reporter in America.” His antic commentary on the American scene and his books chronicling his adventures as a “happy eater” have earned him renown as “a classic American humorist.” His best-selling Remembering Denny (1993) was hailed as “an elegiac, disturbing and altogether brilliant memoir.”
Trillin was born and raised in Kansas City, Mo., and now lives in New York. He graduated from Yale in 1957,
"About this title" may belong to another edition of this title.
- PublisherRandom House Inc
- Publication date2003
- ISBN 10 0375508082
- ISBN 13 9780375508080
- BindingHardcover
- Edition number1
- Number of pages197
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Feeding a Yen : Savoring Local Specialties, from Kansas City to Cuzco
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Feeding a Yen : Savoring Local Specialties, from Kansas City to Cuzco
Published by
Random House Publishing Group, 2003
ISBN 10: 0375508082
ISBN 13: 9780375508080
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ISBN 13: 9780375508080
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