MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03851cam a2200517 i 4500
001 ocn967029751
003 OCoLC
005 20180215152122.0
008 171014t20172017nyu 000 0 eng c
010 $a2017024876
020 $a9781250074379$qhardcover
020 $a1250074371$qhardcover
035 $a(OCoLC)967029751
037 $aBRO-copy20171212-054
040 $aLBSOR/DLC$beng$erda$cDLC$dHBP$dUOK$dYDX$dIGA$dOCLCO$dINO$dVP@$dYDX$dOCLCO$dTXDRI$dOCLCF$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX644$b.K73 2017
082 00 $a808.06/6641$223
092 $a808.0666$bK8605r
100 1 $aKramer, Jane,$eauthor.
245 14 $aThe reporter's kitchen /$cJane Kramer.
250 $aFirst edition.
264 1 $aNew York :$bSt. Martin's Press,$c2017.
264 4 $c©2017
300 $aviii, 292 pages ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aArticles first published in the New Yorker.
520 $a"Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter's Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising"--$cProvided by publisher.
505 0 $aIntroduction -- The reporter's kitchen -- Profiles -- The hungry travelers -- Spice routes -- The philosopher chef -- Post-Modena -- Books, essays, and adventures -- The quest -- Down under -- The food at our feet -- A fork of one's own -- Good greens -- Eat, memory -- Celebrating -- Pilgrim's progress -- Rites, rituals, and celebrations.
650 0 $aFood writing.
650 0 $aFood$xSocial aspects.
907 $a.b34991785$b11-05-18$c11-22-17
998 $axgc$axbt$a(2)n4$a(2)p9$a(2)r3$b12-12-17$cm$da $e-$feng$gnyu$h4$i8
907 $a.b34991785$b02-13-18$c11-22-17
975 $aSFR
980 $a1217
998 $a(2)xbt$a(2)n4$a(2)p9$a(2)r3$b12-12-17$cm$da$e-$feng$gnyu$h4$i8
994 $aC0$bSFR
999 $yMARS
945 $a808.0666$bK8605r$d - - $e10-14-2018 15:41$f0$g0$h11-26-18$i31223124946493$j141$0800$k - - $lxgcci$o-$p$26.99$q $r-$s- $t0$u6$v3$w1$x5$y.i92888707$z12-14-17
945 $a808.0666$bK8605r$d - - $e05-07-2018 16:32$f0$g0$h06-06-18$i31223124946485$j171$0173$k - - $ln4aaa$ol$p$26.99$q $r-$s- $t0$u5$v0$w0$x5$y.i9285901x$z12-12-17
945 $a808.0666$bK8605r$d - - $e11-07-2018 9:59$f0$g0$h11-10-18$i31223124946501$j503$0503$k - - $lp9aaa$ol$p$26.99$q $r-$s- $t0$u5$v0$w2$x3$y.i92888689$z12-14-17
945 $a808.0666$bK8605r$d - - $e03-24-2018 12:55$f0$g0$h03-31-18$i31223124946477$j331$0331$k - - $lr3aaa$ol$p$26.99$q $r-$s- $t0$u5$v0$w0$x5$y.i92888690$z12-14-17