Fork It Over

[PDF / Epub] ✩ Fork It Over  ☉ Alan Richman – Johndore.co.uk
  • Paperback
  • 336 pages
  • Fork It Over
  • Alan Richman
  • English
  • 02 January 2018
  • 0060586303

About the Author: Alan Richman

Is a well-known author, some of his books are a fascination for readers like in the Fork It Over book, this is one of the most wanted Alan Richman author readers around the world.


Fork It Over A Hilarious Series Of Culinary Adventures From GQ S Award Winning Food Critic, Ranging From Flunking Out Of The Paul Bocuse School In Lyon To Dining And Whining With Sharon Stone.Alan Richman Has Dined In Unlikely Locations And Devoured Tasting Menus Than Any Other Restaurant Critic Alive He Has Reviewed Restaurants In Almost Every Communist Country China, Vietnam, Cuba, East Germany And Has Recklessly Indulged His Enduring Passion For Eight Course Dinners Plus Cheese All Of This Attests To His Herculean Constitution, And To His Dedication To Food Writing.In Fork It Over, The Eight Time Winner Of The James Beard Award Retraces Decades Of Culinary Adventuring In One Episode, He Reviews A Chicago Restaurant Owned And Operated By Louis Farrakhan Not Known To Be A Fan Of Jewish Restaurant Critics And Completes The Assignment By Sneaking Into Services At The Nation Of Islam Mosque, Where No Whites Are Allowed In Cuba, He Defies Government Regulations By Interviewing Starving Political Dissidents, And Then He Rewards Himself With A Lobster Lunch At The Most Expensive Restaurant In Havana He Chiffonades His Way To A Failing Grade At The Paul Bocuse School In Lyon, Politely Endures Sharon Stone S Notions Of Fine Dining, And Explains Why You Can T Get A Good Meal In Boston, Spurred On By The Reckless Passion For Food That Made Him The Only Soldier He Knows Who Gained Weight While In Vietnam And Carried Him From His Neighborhood Burger Joint To Le Bernardin.Alan Richman, Once Described As The Indiana Jones Of Food Writers, Has Won Major Awards Than Any Other Food Writer Alive, Including A National Magazine Award, Eight James Beard Awards For Restaurant Reviewing, And Two James Beard M.F.K Fisher Distinguished Writing Awards.The All New Cover Will Emphasize Richman S Globetrotting Persona And Attract A Wide Audience

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10 thoughts on “Fork It Over

  1. Jesse says:

    You know when you are dining with a guy who has interesting things to say but then makes an inappropriate joke to the waiter or is a jerk to the bartender and you are embarrassed to be his dining companion But he doesn t notice, and thinks he is funny and charming This book is like that.

  2. Angie says:

    I picked this book up because I d read a couple of his things in Bon Appetit that were delightfully hilarious This book, a compilation of some of his magazine articles, was really interesting and funny I don t understand why some of the reviews I read are so harsh on Alan Richman Maybe I relatethan most people because I am also critical of dining experiences I don t know if I d want to go out to eat with him, but he admits as much And, hey, he s a restaurant critic.What do you expect I picked this book up because I d read a couple of his things in Bon Appetit that were delightfully hilarious This book, a compilation of some of his magazine articles, was really interesting and funny I don t understand why some of the reviews I read are so harsh on Alan Richman Maybe I relatethan most people because I am also critical of dining experiences I don t know if I d want to go out to eat with him, but he admits as much And, ...

  3. Ashley says:

    Although most of the essays are pre 2000 this book is saved from obsolescence by the warm humor, witty verve, and delightful travelogue chapters.

  4. Jill says:

    Alan Richman s Fork It Over comes across as a naked attempt to cash in on the growing interest in food literature that started several years back For the most part, it s a collection of Richman s selected writings for various food publications from the early 90s to the mid noughties The problem is, many of the articles haven t aged well over the years The best food literature Ruth Reichl, some of Anthony Bourdain s early stuff, Michael Ruhlman talk about personal journeys and histories th...

  5. Margaret says:

    I bought this at the Strand, having heard Richman s name before and hoping it would be amusing he s a well known food critic, and this turns out to be a collection of his articles many of them for GQ Well, it is amusing, in spots he does have an often devastating wit, and good food descriptions though I thought there were too many reviews of bad food I liked a couple of essays about his family, which are insightful and touching.What I most definitely didn t like is his condescending, pat I bought this at the Strand, having heard Richman s name before and hoping it would be amusing he s a well known food critic, and this turns out to be a collection of his articles many of them for GQ Well, it is amusing, in spots he does have an often devastating wit, and go...

  6. Leah says:

    There should berange in the star ratings just for books like this While I enjoyed reading this collection of essays, I wouldn t necessarily recommend it to someone, unless they love to drench themselves in sarcasm and biting commentary To say Alan Richman is a pompous critic would be redundant What else do we want in our critics However, readingthan two or three articles at a stretch left me with a nasty twitch Pity t...

  7. Nathan says:

    Richman can craft a good turn of phrase, and he describes food so perfectly that you can almost taste it Not that that s always a good thing he s an unashamed omnivore If you ll pardon the food related metaphor, his chapter on vegans was the sneeze on an already subpar sandwich As well, he s snooty and self satisfied, castigating regular food, even as he rhapsodizes about some foodie porn, look how authentic I am , hole in the wall serving him Moonpies and shredded pigs on sandwich brea Richman can craft a good turn of phrase, and he describes food so perfectly that you can almost taste it Not that that s always a...

  8. Stephanie says:

    This was a collection of food and wine related columns from various publications like GQ, Food and Wine throughout the 1990s and early 2000s I particularly liked the one about Montreal, Viet Nam, and the ones about France.Best story on a wine drinking buying weekend with professional wine buyers and collectors, he hears a story about an un priced bottle on a menu The group asks, they hear that it costs 14,000 francs 2000USD so they order it Turns out it was 40,000 francs 7000 but it This was a collection of food and wine rela...

  9. Chris says:

    Alan Richman certainly knows how to write obviously His wry, biting humor came through with every article It just seemed he came across as slightly pretentious which may have been the point and nothing ever fully satisfied him Which is fine, but then in some of his later articles he positions himself as sympathetic It didn t 100% ring true In my mind, there are plenty of writers out there that give a better description of decadent eating I would seek those out before reading Fork It Over Alan Richman certainly knows how to write obviously His wry, biting humor came through with every article It just seem...

  10. Marjorie Elwood says:

    Alan Richman is a decidedly fun fellow and this romp through the culinary and oenological landscapes of various countries left me laughing repeatedly It is a collection of essays over the years from a wide variety of publications Some of my favorite portions Indeed, the chunks of snake did have a meat on the bone quality, although snake meat is much chewier than rib meat, probably because snakes wiggle around a lot and pork ribs do not My wife is so irrationally against bread that I now t Alan Richman is a decidedly fun fellow and this romp through the culinary and oenological landscapes of various countries left me laughing repeatedly It is a collection of essays over the years from a wide variety of publications Some of my favorite portions Indeed, the chunks of snake did have a meat on the bone quality, although snake meat is much chewier...