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well reported.โ€ โ€” Booklist

โ€œFrom Shanghai to Havana to the Hamptons, Richman knows whereof he speaks, and he says it so well you can almost taste it.โ€

โ€” Forbes

โ€œOne of Americaโ€™s most discerning, original, and voracious food writers.โ€

โ€” Newsweek

โ€œA very satisfying feast of a collection.โ€ โ€”Associated Press

โ€œA tasty compilation.โ€

โ€” Rocky Mountain News

โ€œRichmanโ€™s dry, witty prose will delight readers who crave good culinary writing.โ€

โ€” Library Journal

Credits

Designed by Laura Lindgren

Copyright

FORK IT OVER. Copyright ยฉ 2004 by Alan Richman. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, nontransferable right to access and read the text of this e-book on-screen.

No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

Adobe Acrobat eBook Reader January 2008

ISBN 978-0-06-158454-1

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About the Publisher

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United Kingdom

HarperCollins Publishers Ltd.

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http://www.uk.harpercollinsebooks.com

United States

HarperCollins Publishers Inc.

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New York, NY 10022

http://www.harpercollinsebooks.com

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