Far Flung and Well Fed : The Food Writing of R. W. Apple, Jr

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2009-09-29
  • Publisher: St. Martin's Press
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This collection of essays from legendary "New York Times" reporter Apple recounts extraordinary meals and little-known facts behind some of the world's most excellent foods.

Author Biography

R.W. APPLE, JR. worked for The New York Times for forty years, serving at various times as Chief Correspondent, Chief Washington Corre - spondent and Washington Bureau Chief. He began writing food articles for the Times in the late 1970s, when reporting from London. His writing also appeared in magazines including The Atlantic Monthly, Esquire, GQ, Saveur, Travel & Leisure, Gourmet, Town & Country and National Geographic Traveler. He lived in Washington, D.C., where he died in 2006.

Table of Contents

Acknowledgmentsp. xi
Editor's Notep. xiii
Forewordp. xv
Introduction: The Good Life: How Good Is It?p. 1
North and South Americap. 7
Northeast/Mid-Atlanticp. 9
The Glorious Summer of the Soft-Shell Crabp. 9
In Bawlmer, Hon, Crab Is Kingp. 19
In Hoagieland, They Accept No Substitutesp. 27
Bagging the Endangered Sandwichp. 35
Enduringly Yankee, with a Modern Twistp. 42
Southp. 51
Americana, Salted, Smoked and Sliced Thinp. 51
Bourbons in the Cognac Leaguep. 57
Where the Biscuits Meet the Gravyp. 62
Ten-Gallon Grapefruit: Living Up to Texas Legendp. 68
It Takes More Than Crayfish to Make a Cajun Wigglep. 74
A Lunchtime Institution Set to Overstuff Its Last Po'boyp. 82
Midwestp. 88
In the Midwest, a Sweet Tooth Is Nonpartisanp. 88
The Meat That Made Sheboygan Famousp. 96
Don't Look for Walleye in a Place Called Wobegonp. 102
West Coastp. 109
Stalking the Wild Morel in the Woods of Oregonp. 109
A New Normandy, North of the Golden Gatep. 118
An Asian Odyssey, Seconds from the Freewayp. 126
Behind the Redwoods, a California Dreamp. 134
How to Grow a Giant Tunap. 142
South Americap. 148
New Heights for Andean Winep. 148
A New World Banquet, Flavored by Africap. 154
United Kingdom and Irelandp. 161
Best Fishing Hole in St. James'sp. 163
This Blessed Plot, This Realm of Tea, This Marmaladep. 169
The Sauce Secrets of Worcesterp. 176
The Rich Source of Indulgencep. 183
In England, There Will Always Be Whim Wham and Apple Dappyp. 188
A Rugged Drink for a Rugged Landp. 198
Much Too Good for a Bagelp. 204
Europep. 209
Francep. 211
Tailleventp. 211
Visiting an Old Friend, Finding a New Radiancep. 216
Finding Perfection in a Lumpy Little Roundp. 225
The Bouchons of Lyonp. 231
A Prime Kettle of Fishp. 237
In a Glass, a Swashbuckler Called Armagnacp. 248
Italyp. 254
The Crossroads Cooking of Triestep. 254
The Fresh Fish of Venicep. 260
Grappa, Fiery Friend of Peasants, Now Glows with a Quieter Flamep. 267
Finding Its Voice, Naples Sings an Ariap. 273
From the Vines of Vesuvius, the Gift of Summer in Winterp. 281
Where the Buffaloes Roam, Mozzarella Is Madep. 289
Germany and Central Europep. 293
In Germany, Spring Wears Whitep. 293
The Miracle of Ryep. 299
Where Paprika Is Measured in Pounds, Not Pinchesp. 304
Where Poseidon Sets a Bountiful Tablep. 312
Scandinaviap. 317
Where Danish Means Lunchp. 317
Herring, the Fish That Roaredp. 323
Asia and Australiap. 329
Devouring Singapore's Endless Supperp. 331
Looking Up an Old Love on the Streets of Vietnamp. 334
At Ease in Vietnam, Asia's New Culinary Starp. 342
A Trip to the Heart of Dim Sump. 350
Shanghai, a Far East Feastp. 358
Following the Pepper Grinder All the Way to Its Sourcep. 367
In South India, No End of Spice, No End of Flavorp. 373
Out West, Aussie Stylep. 381
A Chinese Jewel in Melbourne, Striving Toward Perfectionp. 389
Indexp. 000
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