In the course of decades of writing about food, critiquing restaurants, and producing cookbooks, the author has delved into every aspect of food, whether it be where a dish comes from, how a particular product is made, who the characters involved with it are, or the real nitty-gritty about quality and taste. This is a collection of essays, some of them biting, many of them hilariously funny, all of them passionate, covering all manner of foods, from San Francisco Sourdough (is it the fog that makes the difference?) to how it happens that so many titled blue bloods are involved in the production of fine Parmesan cheese, to the author’s passion for peanut butter, to his fascination with Sam’s Club food shopping. It’s a great read, by one of the foremost food writers of our day.
