1.05 X 6 X 9 inches; 258 pages; B&W photographs. Signed dedication from author on the title page. Minor yellowing on pages. Very Good condition otherwise. No other noteworthy defects. No markings on text pages. DJ is not price-clipped. ; Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be carefully cushioned in bubble wrap and securely boxed. All orders ship on the same or next business day. Buy with confidence.

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Bibliographic Details

Title: The Book of Eating (Signed) (First Printing) Adventures in Professional Gluttony
Publisher: Ecco, New York, NY
Publication Date: 2019
Language: English
ISBN 10: 0062293540
ISBN 13: 9780062293541
Binding: Hardcover
Edition: First Edition; First Printing.
Condition: Very Good+
Dust Jacket Condition: Very Good+
Signed: Signed by Author(s)

About this title

Synopsis

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics

As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one."

From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

About the Author

Adam Platt has been a contributing editor and restaurant critic for New York magazine since 2000. He won the James Beard Foundation Journalism Award for Restaurant Reviews in 2010. During the course of nearly twenty-five years in the magazine business, Platt has written for a variety of publications, including The New Yorker, The New York Observer, Esquire, and Cond� Nast Traveler. He lives in Greenwich Village with his wife and two pizza-loving daughters.

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