Fork it Over

Fork it Over

3.23 (346 ratings by Goodreads)
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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.
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Product details

  • Hardback | 336 pages
  • 160 x 228.6 x 33mm | 567g
  • HarperCollins
  • New York, NY, United States
  • English
  • 006058629X
  • 9780060586294

Rating details

346 ratings
3.23 out of 5 stars
5 11% (37)
4 28% (96)
3 41% (142)
2 15% (52)
1 5% (19)

Our customer reviews

Not my favorite book of food writing: The chapters seemed a bit uneven in terms of writing style and effectiveness. And the author is one to name-drop. I was quite disappointed by his chapter on haggis, because he writes that no food writers really write about what haggis tastes like. And then he falls into the same trap, not really offering much of substance at all, except which ones he liked the best and where they came from and how he got them and what they were eaten with (e.g., tatties and neeps). Well, maybe the omission was intentional--but, wow, it was certainly annoying!show more
by Steve Gump
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