By Calvin Trillin
“Trillin is our funniest foodstuff author. He writes with appeal, freedom, and an extraordinary appreciate for language.”
–New York magazine
In this pleasant and scrumptious ebook, Calvin Trillin, guided through an insatiable urge for food, embarks on a hilarious odyssey looking for “something respectable to eat.” throughout time zones and cultures, and infrequently together with his spouse, Alice, at his facet, Trillin stocks his triumphs within the paintings of culinary discovery, together with Dungeness crabs in California, barbecued mutton in Kentucky, potato latkes in London, blaff d’oursins in Martinique, and a $33 picnic on a no-frills flight to Miami. His consuming partners contain fat Goldberg, the hot York pizza baron and reformed blimp; William Edgett Smith, the guy with the Naughahyde palate; and his six-year-old daughter, Sarah, who refuses to go into a chinese language eating place until she is sporting a bagel (“just in case”). And even though Alice “has a unusual predilection for proscribing our relations to 3 nutrition a day,” at the highway she proves to be a major eater–despite “seemingly uncontrollable assaults of moderation.” Alice, enable consume amply demonstrates why The New Republic referred to as Calvin Trillin “a vintage American humorist.”
“One of the main great humorists of our instances . . . Trillin is assured reliable reading.”
–Charleston put up and Courier
“Read Trillin and giggle out loud.”
Read or Download Alice, Let's Eat: Further Adventures of a Happy Eater PDF
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Additional info for Alice, Let's Eat: Further Adventures of a Happy Eater
Pop the whole thing in your mouth and bite down so that the caramelized sugar, blended with cream but not thickened by corn syrup, washes over every last one of your taste buds in a rush of roasty, salty sweetness. And on a hot day, splurge for a scoop of house-made De Vries 77 percent Costa Rican chocolate sorbet. Montes describes them as chilly pots de crème. com Daren Hayes’s raw, organic chocolate bars and confections made with agave nectar are handcrafted in Southeast Portland from fair trade chocolate.
Owners Jesse Manis and Aubrey Lindley definitely favor small-batch artisan chocolates, and for these specialty chocolates you’ll pay a price, but they also carry many big-name European chocolates, some of which are more reasonably priced. You can learn heaps about chocolate, as I have, at Cacao—regions, chocolate making techniques, chocolate origins—or you can just order a drinking chocolate and flip through a magazine at the window bar. Cacao’s drinking chocolates incorporate excellent, high-cacao-content chocolate into cream and milk for a thick but creamy drink.
A favorite of mine is the Greek salad, loaded with cucumber, red onion, and oregano. In the deli case, you’ll usually find halva, pita, fresh cheeses, olives, feta, figs, mackerel, and sardines—most of which are imported. And in the aisles you’ll find everything from Greek wines and retsinas to olive oils, along with lots of different canned items like stuffed grape leaves and ajvar. 2768; Tues–Sat 11am–7pm. Since 1994 this small North Portland Indian shop has been a source for everything from halal goat and lamb, jarred ghee, coconut oil, and chutneys to fresh taro, coconut, and long beans.