4249322

9780060586300

Fork It Over The Intrepid Adventures Of A Professional Eater

Fork It Over The Intrepid Adventures Of A Professional Eater
$10.90
$3.95 Shipping
List Price
$14.99
Discount
27% Off
You Save
$4.09

  • Condition: New
  • Provider: Ergodebooks Contact
  • Provider Rating:
    82%
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service.

   30-day money back guarantee
$0.51
$3.95 Shipping
List Price
$14.99
Discount
96% Off
You Save
$14.48

  • Condition: Good
  • Provider: HippoBooks Contact
  • Provider Rating:
    85%
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, thatll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.

   30-day money back guarantee

Ask the provider about this item.

Most renters respond to questions in 48 hours or less.
The response will be emailed to you.
Cancel
  • ISBN-13: 9780060586300
  • ISBN: 0060586303
  • Publication Date: 2005
  • Publisher: HarperCollins Publishers

AUTHOR

Richman, Alan

SUMMARY

A hilarious series of culinary adventures from GQ's awardwinning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone. Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eightcourse dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing. In Fork It Over, the eighttime winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin. Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. The all new cover will emphasize Richman's globetrotting persona and attract a wide audience Praise for Fork It Over: "A sharp, rollicking collection of articles documenting Richman's most memorable culinary experiences.... An enjoyable treat full of gastronomic guffaws." Kirkus Reviews (starred review)Richman, Alan is the author of 'Fork It Over The Intrepid Adventures Of A Professional Eater', published 2005 under ISBN 9780060586300 and ISBN 0060586303.

[read more]

Questions about purchases?

You can find lots of answers to common customer questions in our FAQs

View a detailed breakdown of our shipping prices

Learn about our return policy

Still need help? Feel free to contact us

View college textbooks by subject
and top textbooks for college

The ValoreBooks Guarantee

The ValoreBooks Guarantee

With our dedicated customer support team, 30-day no-questions-asked return policy, and our price match guarantee, you can rest easy knowing that we're doing everything we can to save you time, money, and stress.