Read The Reporter's Kitchen: Essays Online Free - 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.
|Title||:||The Reporter's Kitchen: Essays|
|Number of Pages||:||304 pages|
November 28, 2017
I'm not sure I'd read any of Jane Kramer's articles before reading this book but I love food memoirs and I figured someone who writes for the New Yorker was worth gambling on. It was an uneven reading experience. I greatly enjoyed her chef profiles, particularly the one on Yotam Ottolenghi, and I...
December 31, 2017
Essays from Jane Kramer's life as a writer and reporter, focused on food. They were interesting, but a lot of the food was way over my head, and it was definitely for an audience better educated in the high end of food, restaurants, and restaurant culture.
January 05, 2018
I'd rate this collection of essays as 3.5 but there were plenty of essays (especially those that profiled a handful of world-renowned chefs) that I would have rated 4 individually. I think the profiles worked best because Kramer's writing could revolve around the chefs. When the subject was broad...
November 26, 2017
I received an Advance Reader Copy of this book from NetGalley in exchange for an honest review.
I decidedly did like the description of the book but I found her essays to be all over the face and confusing at times....sorry, not my cup of tea.
January 20, 2018
Jane Kramer’s articles in the New Yorker have, over the years, provided a wide ranging and nuanced picture of European society and politics, with some unforgettable portraits in the process. And then there is her article in July of last year which is the best account ever of why I am so smitten w...
November 25, 2017
I read a lot of culinary-related books. I didn't love this book, but I didn't hate it either. It reminded me somewhat of Ruth Reichl's books, of which I am a big fan.
This book is a collection of Jane Kramer's previously-published articles from The New Yorker. Many were about her life in her home...
January 07, 2018
While some of the info was really interesting in terms of the history of food, different cultural connotations with food, etc., there were also times where I felt the author made inappropriate sexist comments or rude comments regarding certain individuals.
December 17, 2017
This book is about the essence of the spirit and experiences that influence one to become a chef. If you enjoy the Mind of a Chef or Anthony Bourdain's gastromic adventures, you will enjoy this series of essays.
December 20, 2017