Fork it over

the intrepid adventures of a professional eater

Alan Richman shares highlights from his career as food critic for "GQ" magazine and other publications, discussing chefs and waiters, cooking schools, celebrities, and other topics.

HarperCollins
2004
9780060586294
book

Holdings

hidmidmiidnidwidlocation_codelocationbarcodecallnumdeweycreatedupdated
346848268443301595402597562491SOTA410T 58326B RICHMAN92016407292551640729255