The Book of Eating: Adventures in Professional Gluttony (Hardcover)

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Description


A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics

As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one."

From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

About the Author


Adam Platt has been a contributing editor and restaurant critic for New York magazine since 2000. He won the James Beard Foundation Journalism Award for Restaurant Reviews in 2010. During the course of nearly twenty-five years in the magazine business, Platt has written for a variety of publications, including The New Yorker, The New York ObserverEsquire, and Condé Nast Traveler. He lives in Greenwich Village with his wife and two pizza-loving daughters.

Praise For…


“Gastronomes and fans of Platt will savor this behind-the-scenes look at real life as a restaurant critic in the big city.”
Publishers Weekly

“A candid, entertaining look at an often bizarre new gustatory landscape.”
Kirkus Reviews

“...[An] entertaining and honest account of restaurant journalism, and a life worth exploring.”
Booklist

“A timely and delectable smorgasbord of dishes and dishing…this honest, revealing and funny book is as deeply pleasurable as the soup dumplings Platt learned to love as a boy.”
New York Times Book Review

"Longtime New York magazine restaurant critic Adam Platt offers a delicious peek behind the scenes of a storied career...Platt delivers a generous, hilarious case for the restaurant critic’s enduring significance."
— BookPage (starred review)
Product Details
ISBN: 9780062293541
ISBN-10: 0062293540
Publisher: Ecco
Publication Date: November 12th, 2019
Pages: 272
Language: English