Fork It over
The Intrepid Adventures of a Professional Eater
by Alan Richman
ISBN: 006058629X
ISBN-13: 9780060586294
Format: Hardcover
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Media Reviews
"...Richman serves up a sharp, rollicking collection of articles documenting his most memorable culinary experiences....Richman's short, simple, funny sentences both engage and surprise....An enjoyable treat full of gastronomic guffaws."
-- Kirkus
"An enjoyable treat full of gastronomic guffaws."
-- Kirkus
"...Alan Richman is an eloquently opinionated critic...." -- Paul Levy
-- New York Times Book Review
Bibliographic Details
Publisher: Harpercollins
Published date: 2004
Size: 6.25 x 9 inches
Weight: 1.3 pounds
Pages: 324
Publisher's Notes
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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9)
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Fork It Over
Richman, Alan
HarperCollins Publishers, 2004-01-01. Hardcover. New. GREAT Bargain Book Deal - some may have small remainder mark - Ships out by NEXT Business Day - 100% Satisfaction Guarantee! ( more information)
Offered by BookCloseouts.com (Canada)
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11)
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Fork It Over : The Intrepid Adventures of a Professional Eater
Richman, Alan
Scranton, Pennsylvania, U.S.A.: Harpercollins, 2004. Near Fine in hardcover in Fine dustjacket. 24 by 17 cm. 324 pages. Stated first edition. Small black remainder mark along bottom page edges. Pictorial dustjacket. Bright, clean.. ISBN: 006058629X. First Edition. HUMOR, Non-fiction. ( more information)
Offered by Laird Books (Canada)
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12)
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Fork It Over: The Intrepid Adventures of a Professional Eater
Richman, Alan
Fine in fine dust jacket & clear protective cover. As new. Food HarperCollins. New York. 2004. 1st edition. Hardcover. 324 pages. In this book, Richman, GQ magazine's acclaimed food, wine, & restaurant critic, retraces his most savory culinary adventures. ( more information)
Offered by Townsend Booksellers (United States)
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15)
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Fork It Over (Qty: 25)
Alan Richman
Harpercollins, 2004. Hardcover. Brand New. 9.00 x 6.30 x 1.00. Brand new. Never read or owned. May have a remainder mark. 20.8 oz. 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. ...Richman serves up a sharp, rollicking collection of articles documenting his most memorable culinary experiences....Richman's short, simple, funny sentences both engage and surprise....An enjoyable treat full of gastronomic guffaws. -- Kirkus  (09/01/2004) -- An enjoyable treat full of gastronomic guffaws. -- Kirkus  (09/01/2004) -- ...Alan Richman is an eloquently opinionated critic.... -- New York Times Book Review - Paul Levy (11/28/2004). " . ( more information)
Offered by Books and More by the Rowe (United States)
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16)
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Fork it Over: The Intrepid Adventures of a Professional Eater
Richman, Alan
New York: HarperCollins, 2004. SIGNED First printing of this "globe-trotting literary smorgasbord" by eleven-time winner of the James Beard Foundation Award for food writing. Book has bottom spine wrinkle else Fine condition in Fine dustjacket in new mylar protector. SIGNED BY AUTHOR on title page.. Signed by Author. First Edition. Hard Cover. Fine/Fine. ( more information)
Offered by Maggie Belsan Books (United States)
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17)
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FORK IT OVER The Intrepid Adventures of a Professional Eater
RICHMAN, Alan
NY: HarperCollins, 2004 (USA) No markings, as New in as new Dj. Hardcover, 324pp. No illus. Rcihamnd is the food weriter for GQ magaaine and 11 time winner of the James Beard Foundation Award. In this series of writing, he seeks the best barbecue in America, the costliest sushi in Los Angeles, he studies with paul Bocuse in his cooking school in Lyon, moonlights as a sommelier in New York, etc. (1.9 JM FO 36/1. First Printing. Hard Cover. As New/As New. 8vo - over 7¾" - 9¾" tall. ( more information)
Offered by JWMah (Canada)
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