Get your silverware ready and tuck into these wry tales with one of America’s favorite food writers. I love Calvin Trillin’s work in the New Yorker and admire his passion for chasing after good eats. These volumes are peppered with an empathetic look at food and the people who love it, like Fats Goldberg, the pizza baron.After digging into this trilogy I realize though that his food commentary is best eaten like an amuse bouche, a little at a time to whet the appetite. Too much gluttony makes even the best food too rich and you tire of it.
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