By Alan Richman

A hilarious sequence of culinary adventures from GQ's award-winning meals critic, starting from flunking out of the Paul Bocuse university in Lyon to eating and whining with Sharon Stone.

Alan Richman has dined in additional not likely destinations and wolfed extra tasting menus than the other eating place critic alive. He has reviewed eating places in nearly each Communist state (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring ardour for eight-course dinners (plus cheese). All of this attests to his herculean structure, and to his commitment to nutrition writing.

In Fork It Over, the eight-time winner of the James Beard Award retraces a long time of culinary adventuring. in a single episode, he studies a Chicago eating place owned and operated by way of Louis Farrakhan (not recognized to be keen on Jewish eating place critics) and completes the task by means of sneaking into providers on the state of Islam mosque, the place no whites are allowed. In Cuba, he defies executive rules through interviewing ravenous political dissidents, after which he rewards himself with a lobster lunch on the most costly eating place in Havana. He chiffonades his method to a failing grade on the Paul Bocuse college in Lyon, with politeness endures Sharon Stone's notions of excellent eating, and explains why you can't get a superb meal in Boston, spurred on via the reckless ardour for foodstuff that made him "the in basic terms soldier he is familiar with who received weight whereas in Vietnam" and carried him from his local burger joint to Le Bernardin.

Alan Richman, as soon as defined because the "Indiana Jones of nutrients writers," has received extra significant awards than the other nutrition author alive, together with a countrywide journal Award, 8 James Beard Awards for eaterie reviewing, and James Beard M.F.K. Fisher extraordinary writing awards.

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Additional resources for Fork It Over: The Intrepid Adventures of a Professional Eater

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Combine fresh peaches or apricots with Parma ham. • Crumble some feta cheese over fresh figs. • Dish up juicy strawberries with a drizzle of balsamic vinegar. • Serve cured meats with melon. • Enjoy goat’s cheese with honey. • Serve raw fennel with sliced oranges and finely chopped rosemary leaves. • Pair radicchio with blue cheese and walnuts. • Team smoked salmon with horseradish. • Toss spinach with pomegranate seeds and pine nuts. • Toss cooked prawns with lemongrass and freshly grated root ginger.

Mix with fresh mint, tarragon, or chives before serving. Fresh peas are also great raw, in salads. Whole Fish Fry/griddle/grill To cook whole fish quickly, choose fish that aren’t too large, and make sure the fish is cleaned, gutted, and trimmed before you start cooking. Whole cooked fish are moist and succulent, and the skin will crisp up beautifully. For added flavour, slash the fish a few times, and rub over some seasoned oil or herbs. The fish will fall away from the bone easily when ready.

Season well with salt and 250g (9oz) frozen peas, such as black pepper, and whiz again. petit pois 450ml (15fl oz) hot vegetable stock 3 To serve, stir through the crème handful of fresh mint leaves, fraîche (if using), and top with leaves picked salt and freshly ground black pepper 1–2 tbsp crème fraîche (optional) pinch of freshly grated nutmeg 1 Put the peas in a bowl, then pour a pinch of nutmeg. Serve hot or cold with crusty bread. ti r va ia roughly chopped a few fresh thyme stalks, on You could also make this using frozen broad beans in place of the peas, or a mixture of the two if you wish.

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