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

by R.W. Apple

Book Overview

Celebrated journalist R. W. ("Johnny") Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food anthropologist. Known both for his restless wideopen mind and an appetite to match, Apple was also a culinary scholar: witty, wide-ranging and intensely knowledgeable about his subjects. Far Flung and Well Fed is the best of legendary Times reporter Apple's...

• Format: Hardcover
• Language: English
• ISBN: 0312325770
• ISBN13: 9780312325770
• Release Date: September 2009
• Publisher: St. Martin's Press
• Length: 410 Pages
• Weight: 1.45 lbs.
• Dimensions: 1.4" x 6.5" x 9.4"

Customer Reviews

A very enjoyable read

Mr. Apple's writings are most enjoyable to read, and the book takes you along on numerous exciting culinary travels. I highly recommend it.

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

//Far Flung and Well Fed// is a collection of "best of" essays written by the late //New York Times// political journalist-cum-food writer, R.W. Apple Jr. Apple was revered for his passionate, enchanting writing, his wry sense of humor, and his unique ability to tell tales (sometimes on the driest of subjects) that left readers clinging to his every word. Themes such as legendary Parisian restaurants and buffalo mozzarella have obvious mainstream appeal, but more obscure topics, such as Danish smorrebrod (open-faced sandwiches) or the history of black pepper, are equally engaging and delightfully informative. This book chronicles many of Apple's food and travel adventures, covering regions from Kentucky to Budapest and culinary treasures from pho to po' boys. The essays are concise, most averaging around eight pages, but full with detailed stories about quirky food producers, extraordinary meals, unusual ingredients, compelling food histories and a variety of libations. The food writing is descriptive to the point of inducing salivation, yet Apple is equally masterful at captivating the reader with his various characters (home cooks, farmers, shop owners, chefs, mycologists, mixologists, fishermen and restaurateurs) and the other myriad details of his worldly adventures. Reviewed by Andrea Rappaport

Johnny Apple's Delicious Writing

This compilation is a wonderful compendium of Johnny Apple's writing about food. Fans will not be disappointed and readers who newly discover his writing will be enthralled with the stories about chefs, growers, and purveyors of all shapes and sizes. Because the book is made up of individual newspaper and magazine articles, it is an easy read and one that can be put down and picked up without losing a step.

Delicious eating, delicious reading.

R. W. Apple was one of my newpaper heroes; I read every story with his byline with great interest and pleasure and was lucky enough to spend an hour learning about the world during a conversation in a bar in Teheran just before the fall of the Shah. His columns and books are a great pleasure to read, even years later. This extract from his last column gives you a flavor of his approach and appetites: Extract: "AFTER half a century of assiduous eating in restaurants around the world, first avocationally and more recently professionally, I have become accustomed to certain questions: "What's your favorite restaurant?" "What will you order for your last meal on earth?" "Which is best -- French cuisine? Italian? Chinese?" All unanswerable, of course. Now comes a more modest proposition: Name 10 restaurants abroad that would be worth boarding a plane to visit, even in these fraught days. "O.K. Here's my list. Please note, this is neither an enumeration of my favorites (though some of those are included) nor a ranking of the world's best (like those fatuous lists put out each year by Restaurant magazine in London). Rather than reciting a long list of two- and three-star gastronomic temples, I have chosen purlieus both grand and small, better to reflect my own eating habits. And rather than loading up my list with French and Italian addresses, I have arbitrarily restricted my choices to one per country, for much the same reason. I would expect no one else to choose the same 10, but on the other hand, I would be astonished if many of my nominations disappointed. "FLEURIE, FRANCE Auberge du Cep, Place de l'Église; (33-4) 7404-1077; [web link deleted] "French country cooking -- or bistro cooking, as its urban variant is called -- deserves, but is not often accorded, a place among the world's culinary glories beside French haute cuisine. Based on regional products, honestly handled, "unfoamed and unfused" in the words of my friend Colman Andrews, late of Saveur magazine, it is the specialty of this small restaurant on the main square of a prettily named village in Beaujolais. It is a specialty unflinchingly embraced by its proprietor, Chantal Chagny, who five years ago banished lobster and truffles from her menu and turned her back on two Michelin stars in favor of the simpler dishes she adores, like herb-crusted, perfectly fried, never-frozen frogs' legs, crisp-edged sweetbreads, soup made of garden herbs, roast wild duck from a local river and rosy tenderloin of regional Charolais beef, France's best. "Love and skill are lavished on the simplest dishes -- tiny, tender lamb chops, neglected freshwater fish like perch and pike-perch (sander), eggs poached in red wine (oeufs en meurette), toothsome squab, black currant sorbet, even snails -- great fat ones, bubbling happily in their shells, bathed in garlic, parsley, butter and Pernod. Here is the food most of us travel to France to taste, and who can resist it once tasted? Here, too, are the little re

Superb food & travel stories - great gift

Newly released, this book is a great collection of legendary New York Times writer Johnny Apple's best food pieces from around the world. Apple covered wars, elections, food and travel for the Times for over 40 years and was a judge for the James Beard awards, among many other accomplishments. His captivating writing tells the story of a dish or ingredient in the context of culture, history and the land. Exploring the story of dishes from around the globe, this is a phenomenal example of food and travel writing at their best. Tim and Nina Zagat (of Zagat's Guide fame) wrote: "As much as Johnny Apple loved politics, he might have loved food even more. He loved searching for it, learning about it, writing about it, and most of all, eating it. This classic collection of food writing from one of The New York Times's most renowned writers deserves to be on the shelf-or kitchen table or in the travel bag-of each and every foodie."