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Regular Price: $13.27
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or 1 CreditISBN: 9781598872262
Calvin Trillin is America’s funniest food writer. He is passionate about good cooking—not haute cuisine but genuine good food.
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Summary
Summary
Calvin Trillin is America’s funniest food writer. He is passionate about good cooking—not haute cuisine but genuine good food.Reviews
Reviews
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Sahara dry wit...
- Those of you who are familiar with Calvin Trillin's writing (and delivery) will know exactly what they are getting into. Those who are not...MIGHT be delighted. There are no belly laughs, but just about every sentence that Calvin Trillin writes has a dry humor to it that is just delightful. This collection of three books (full disclosure, it's actually excerpts from three books) is great! All have gastronomic subject matter and tend to include his wife somewhere in the writing (not "long suffering" it's all with love and respect). I knocked a star off of the "narration" of this because Calvin Trillin has a very soothing monotone, that WORKS with his writing, but can some off as a little TOO relaxed. You might not want to listen to this in the car...
Author
Author Bio: Calvin Trillin
Calvin Trillin has been a staff writer at the New Yorker since 1963. He is the author of thirty books. His nonfiction includes Jackson, 1964; About Alice; and Remembering Denny. His humor writing includes books of political verse, comic novels, books on eating, and children’s poetry. In 2012, he was awarded the Thurber Prize for American Humor for Quite Enough of Calvin Trillin: Forty Years of Funny Stuff. In 2013, he was inducted into the New York Writers Hall of Fame.
Details
Details
| Available Formats : | Digital Download |
| Runtime: | 2.99 |
| Audience: | Adult |
| Language: | English |
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