Fork It Over

Fork It Over

The Intrepid Adventures of A Professional Eater

Book - 2004
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Alan Richman has dined inmore unlikely locations and devoured more tasting menus than any three other food critics combined. Over the decades, his editors have complained incessantly about his expense accounts but never about his appetite. He has reviewed restaurants in all the best Communist countries (China, Vietnam, Cuba) and supped heartily all over the free world. Wherever he's gone, GQ magazine's acclaimed food, wine, and restaurant critic has brought along his impeccable palate, Herculean constitution, and biting humor.

In this globe-trotting literary smorgasbord, the eleven-time winner of the James Beard Foundation Award for food writing retraces his most savory culinary adventures. Richman's inexhaustible hunger and unquenchable curiosity take him to the best restaurants and most irresistible meals, from Monte Carlo to Corona, Queens. He seeks out the finest barbecue in America -- it's in Ayden, North Carolina, by the way -- the costliest sushi in Los Angeles, and the most perfumed black truffles in France. Along the way he has studied at Paul Bocuse's cooking school in Lyon (and failed), moonlighted as a sommelier in New York (and failed), and charmed his way through a candlelight dinner with actress Sharon Stone (and failed big time).

Through it all -- roughly 50,000 meals and still counting -- one thing is certain: Alan Richman has never come to a fork in the road without a fork in his hand.

Publisher: New York, NY : HarperCollins, c2004.
Edition: 1st ed.
ISBN: 9780060586294
Characteristics: 324 p. ;,24 cm.


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ksoles Sep 03, 2011

Any columnist who decides to publish a compilation risks producing a repetitive and tedious book. However, award-winning food writer and restaurant critic Alan Richman took the gamble. Fortunately for readers, his collection of articles from "GQ" and "Food and Wine" highlights Richman's dry wit, his wide breadth of knowledge and his sense of adventure.

"Fork it Over" describes searching for the perfect barbeque sandwich, dining extravagantly in France with rich wine collectors and posing incompetently as a sommelier, among many other escapades. Richman writes in an articulate, comfortable style, voicing his strong opinions but never sounding snobbish or prejudiced. He neatly bemoans the demise of the Jewish waiter and expresses his distaste for vegan cuisine.

Some of the columns date back to the mid-late 1990s; nevertheless, most remain relevant and interesting to today's foodie.

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