First published 3020
In "Secret Ingredients," the legendary editors and writers of The New Yorker serve up a mouthwatering feast of food writing. From Roald Dahl's deliciously twisted "Taste" to Calvin Trillin's quest for the perfect bagel, these stories and essays capture the joy, obsession, and occasional tragedy that surrounds what we eat. Whether you crave humor, memoir, or fiction, this collection deftly explores the hidden connections between food, identity, and the human experience.
Genres: short-stories, 20th-century, memoir, 21st-century, food-writing
Vibes: emotional, intimate, thought-provoking
Tropes: found-family
Setting: London
582 pages · Hardcover · Random House