Last Chance to Eat: The Fate of Taste in a Fast Food WorldFood has never been more exalted as part of a lifestyle, yet fewer and fewer people really know what good food is. Drawing on enough culinary experiences to fill several lifetimes, Gina Mallet's irreverent memoir combines recollections of meals and their milieus with recipes and tasting tips. In loving detail, Last Chance to Eat muses on the fates of foods that were once the stuff of feasts: light, fluffy eggs; rich cheeses; fresh meat; garden vegetables; and fish just hauled ashore. Mallet's gastronomic adventures appeal to any palate: from finding the perfect grilled cheese ("as delicate tasting as any Escoffier recipe") to combing the bustling food department at postwar Harrod's for the makings of "an Elizabeth David meal." The search for taste often takes her far from the beaten path--to an underground "chevaline" restaurant serving horsemeat steaks and to purveyors of contraband Epoisses, for instance--but the journey is always a delight. |
Contents
INTRODUCTION | 11 |
CHAPTER | 19 |
CHAPTER | 99 |
CHAPTER THREE | 161 |
CHAPTER FOUR | 217 |
A GOOD FISH IS HARD TO FIND | 269 |
EPILOGUE | 351 |
| 357 | |
ACKNOWLEDGMENTS | 365 |
Other editions - View all
Common terms and phrases
American animal apple Atlantic salmon bacteria beef boiled bread breeds Brie Britain British Carême cattle cheesemakers chef chemical chicken cholesterol classic cuisine consumers cook course cream disease dish Dover sole eaten eater egg whites Elizabeth David English Epoisses Escoffier Escoffier's farmed salmon father fillet fish flavor flour France French fresh fried garden grilled growers Gulf of Maine Harrods heat hens horse human hydroponic industry juice kitchen knew London looked mad cow disease meat Melba menu Miki-san minutes mother never North America Oeufs once organic oven pasteurized pastry pathogens pear percent pork potatoes produce raw milk raw milk cheese recipe Red Delicious restaurant river roast salt sauce sauté scallops scientists served Shillingford shrimp slice smell soufflé steak supermarket sushi taste tomato tuna turned unsalted butter vegetables village wild salmon wine yolks York