![]() ![]() ![]() ![]() Eat, Memory collects the twenty-six best stories and recipes to accompany them. These enjoyable, insightful, short essays may end too soon, but their memories will linger as if they were your own. New York Times Magazine food editor Amanda Hesser has showcased the food-inspired recollections of some of America’s leading writersplaywrights, screenwriters, novelists, poets, journalistsin the magazine. The essays also succeed in grounding famous personalities down on earth: Julia Child fumes after failing a basic exam at Cordon Bleu in “The Sauce and The Fury” and Tucker Carlson describes his encounter with a can of bad beans the summer he worked in a canning factory in “Bean There.” (I am five-foot-six on a good day.)”Īnd George Saunders (“The Braindead Megaphone”), jabs at consumption culture by including his recipe for “Light-As-Air Brunch,” which lists “Air, approximately 6 cubic feet” as an ingredient and instructs one to return the rest of the ingredients as soon as possible. Gary Shteyngart (“The Russian Debutante’s Handbook”) contributed a hilarious essay titled “The Sixth Sense” about his upbringing on post-Soviet fare: “The nightly dose of farmer cheese was supposed to make you grow tall and strong. Allen Shaw (“Wish I Could Be There”) writes of his annual birthday meal with his institutionalized twin sister. A cookbook that contains recipes of: Summer Corn Chowder, Lamb Burgers with Cilantro Yogurt, Fasoolya Khadra (Beef and Green Bean Stew), Grilled Blade Chops. ![]()
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