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Far Flung and Well Fed: The Food Writing of R.W. Apple, Jr. |  | Author: R. W. Apple Jr.
Creator: Corby Kummer
Publisher: St. Martin's Press
Category: Book
List Price: $26.99
Buy New: $16.84
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Seller: indoobestsellers
Rating:  5 reviews
Sales Rank: 6535
Media: Hardcover
Pages: 432
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.3 x 6.4 x 1.6
ISBN: 0312325770
Dewey Decimal Number: 641.013
EAN: 9780312325770
ASIN: 0312325770
Publication Date: September 29, 2009
Availability: Usually ships in 1-2 business days
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Product Description
Celebrated journalist R. W. (“Johnnyâ) Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food anthro pologist. Known both for his restless wideopen mind and an appetite to match, Apple was also a culinary scholar: witty, wide-ranging and intensely knowledgeable about his subjects. Far Flung and Well Fed is the best of legendary Times reporter Appleâs food writing from America, England, Europe, Asia and Australia. Each of the more than fifty essays recount extraordinary meals and little-known facts, of some of the worldâs most excellent foods —from the origin of an ingredient in a dish, to its history, to the vivid personalities—including Appleâs wife, Betsey—who cook, serve and eat those dishes. Far Flung and Well Fed is a classic collection of food writing— lively, warm and rich with a sense of place and taste—and deserves to join the works of A.J. Liebling, Elizabeth David, M.F.K. Fisher and Calvin Trillin on the bookshelf.
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| Customer Reviews:
Delicious eating, delicious reading. October 7, 2009
Robert C. Ross (New Jersey)
25 out of 25 found this review helpful
R. W. Apple was one of my newpaper heroes; I read every story with his byline with great interest and pleasure and was lucky enough to spend an hour learning about the world during a conversation in a bar in Teheran just before the fall of the Shah. His columns and books are a great pleasure to read, even years later. This extract from his last column gives you a flavor of his approach and appetites:
Extract:
"AFTER half a century of assiduous eating in restaurants around the world, first avocationally and more recently professionally, I have become accustomed to certain questions: "What's your favorite restaurant?" "What will you order for your last meal on earth?" "Which is best -- French cuisine? Italian? Chinese?" All unanswerable, of course. Now comes a more modest proposition: Name 10 restaurants abroad that would be worth boarding a plane to visit, even in these fraught days.
"O.K. Here's my list. Please note, this is neither an enumeration of my favorites (though some of those are included) nor a ranking of the world's best (like those fatuous lists put out each year by Restaurant magazine in London). Rather than reciting a long list of two- and three-star gastronomic temples, I have chosen purlieus both grand and small, better to reflect my own eating habits. And rather than loading up my list with French and Italian addresses, I have arbitrarily restricted my choices to one per country, for much the same reason. I would expect no one else to choose the same 10, but on the other hand, I would be astonished if many of my nominations disappointed.
"FLEURIE, FRANCE Auberge du Cep, Place de l'Église; (33-4) 7404-1077; [web link deleted]
"French country cooking -- or bistro cooking, as its urban variant is called -- deserves, but is not often accorded, a place among the world's culinary glories beside French haute cuisine. Based on regional products, honestly handled, "unfoamed and unfused" in the words of my friend Colman Andrews, late of Saveur magazine, it is the specialty of this small restaurant on the main square of a prettily named village in Beaujolais. It is a specialty unflinchingly embraced by its proprietor, Chantal Chagny, who five years ago banished lobster and truffles from her menu and turned her back on two Michelin stars in favor of the simpler dishes she adores, like herb-crusted, perfectly fried, never-frozen frogs' legs, crisp-edged sweetbreads, soup made of garden herbs, roast wild duck from a local river and rosy tenderloin of regional Charolais beef, France's best.
"Love and skill are lavished on the simplest dishes -- tiny, tender lamb chops, neglected freshwater fish like perch and pike-perch (sander), eggs poached in red wine (oeufs en meurette), toothsome squab, black currant sorbet, even snails -- great fat ones, bubbling happily in their shells, bathed in garlic, parsley, butter and Pernod. Here is the food most of us travel to France to taste, and who can resist it once tasted? Here, too, are the little regional wines we search for -- especially Beaujolais, 60 of them, including 30 from Fleurie itself, one of the 10 designated crus known for excellence."
Apple's range is remarkably wide -- politics, wars, international affairs, travel [he carried his own pepper grinder], bourbon and bacon, potatoes and tomatoes, langoustines and mangosteens, barbecue and Bouillabaisse, New Orleans and New Zealand -- and his other books are equally rewarding for anyone interested in travel:
Apple's America: The Discriminating Traveler's Guide to 40 Great Cities in the United States and Canada. An excellent brief introduction to 40 cities together with additional sources of information.
Apple's Europe: An Uncommon Guide. The predecessor volume to "Apple's America".
Calvin Trilling quoted Mr. Apple's attitude toward his 70th birthday party, and [from "The Times" obituary] "toward the rich, long life and career that produced it: 'It's my understanding that Apple has simplified what could be a terribly difficult choice by telling them to bring everything.'
If you love great food and great writing, this book will satisfy both yearnings.
Robert C. Ross 2009
Superb food & travel stories - great gift September 29, 2009
J. Brown
19 out of 20 found this review helpful
Newly released, this book is a great collection of legendary New York Times writer Johnny Apple's best food pieces from around the world. Apple covered wars, elections, food and travel for the Times for over 40 years and was a judge for the James Beard awards, among many other accomplishments. His captivating writing tells the story of a dish or ingredient in the context of culture, history and the land. Exploring the story of dishes from around the globe, this is a phenomenal example of food and travel writing at their best.
Tim and Nina Zagat (of Zagat's Guide fame) wrote: "As much as Johnny Apple loved politics, he might have loved food even more. He loved searching for it, learning about it, writing about it, and most of all, eating it. This classic collection of food writing from one of The New York Times's most renowned writers deserves to be on the shelf-or kitchen table or in the travel bag-of each and every foodie."
Johnny Apple's Delicious Writing November 16, 2009
Ted W. Hall (Napa Valley, USA)
11 out of 12 found this review helpful
This compilation is a wonderful compendium of Johnny Apple's writing about food. Fans will not be disappointed and readers who newly discover his writing will be enthralled with the stories about chefs, growers, and purveyors of all shapes and sizes. Because the book is made up of individual newspaper and magazine articles, it is an easy read and one that can be put down and picked up without losing a step.
A very enjoyable read March 13, 2010
Mr. Tunney L. King
1 out of 2 found this review helpful
Mr. Apple's writings are most enjoyable to read, and the book takes you along on numerous exciting culinary travels. I highly recommend it.
 Far Flung and Well Fed: The Food Writing of R.W. Apple, Jr. February 5, 2010
Sacramento Book Review (Sacramento, CA)
5 out of 5 found this review helpful
//Far Flung and Well Fed// is a collection of "best of" essays written by the late //New York Times// political journalist-cum-food writer, R.W. Apple Jr. Apple was revered for his passionate, enchanting writing, his wry sense of humor, and his unique ability to tell tales (sometimes on the driest of subjects) that left readers clinging to his every word. Themes such as legendary Parisian restaurants and buffalo mozzarella have obvious mainstream appeal, but more obscure topics, such as Danish smorrebrod (open-faced sandwiches) or the history of black pepper, are equally engaging and delightfully informative.
This book chronicles many of Apple's food and travel adventures, covering regions from Kentucky to Budapest and culinary treasures from pho to po' boys. The essays are concise, most averaging around eight pages, but full with detailed stories about quirky food producers, extraordinary meals, unusual ingredients, compelling food histories and a variety of libations. The food writing is descriptive to the point of inducing salivation, yet Apple is equally masterful at captivating the reader with his various characters (home cooks, farmers, shop owners, chefs, mycologists, mixologists, fishermen and restaurateurs) and the other myriad details of his worldly adventures.
Reviewed by Andrea Rappaport
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