Driving Hungry: A Memoir by Layne Mosler

By Layne Mosler

A scrumptious memoir that takes us from Buenos Aires to long island to Berlin because the writer, pushed via wanderlust and an unrelenting urge for food, reveals function, ardour, and unforeseen flavor.
 
After placing her dream of establishing her personal eating place on carry, Layne Mosler strikes to Buenos Aires to write down approximately nutrition. yet she can also be looking for that elusive something that may supply form to her existence. One afternoon, fleeing a tango membership following a negative activate the dance ground, she hastily asks her taxista to take her to his favourite eating place. quickly she is savoring the most effective steaks of her existence and, within the weeks that keep on with, repeating the scan with both delectable effects. So starts off the gustatory experience that turns into the root for Mosler’s cult web publication, Taxi Gourmet. it will definitely takes her to long island urban, the place she maintains her nutrition quests, hailing cabs and amazing up conversations from the again seat, until eventually she meets a couple of notable woman cab drivers who persuade her to develop into a taxi driving force herself. among humbling (and hilarious) episodes in the back of the wheel, Mosler reads concerning the taxi drivers in Berlin, who allegedly understand as a lot approximately Nietzsche as they do approximately sausage. Intrigued, she travels to the German capital, the place she develops a keenness for town, its restlessness, its altering flavors, and a undeniable fellow cab motive force who stocks her love of the road.

together with her brilliant descriptions of locations and other people and nutrition, Mosler has given us a beguiling booklet that speaks to the wonderful thing about likelihood encounters and the pleasures of now not continually realizing your vacation spot.

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Additional resources for Driving Hungry: A Memoir

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Fill the metal part of the Boston shaker ²⁄³ full with medium ice cubes. Pour the muddled Pimm’s mixture (including pulp) over the ice. Cap the shaker with the pint glass and shake vigorously until well chilled. Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into the prepared glass. Garnish with remaining mint leaf. Makes 1 Tip For a simpler version, you can forget the ribbons and the muddle of cucumber, ginger, and mint. Build the drink in an ice-filled highball glass, topping it with 2 to 3 ounces of San Pellegrino Limonata or club soda, then garnish with a cucumber spear and mint leaves.

Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into a chilled old-fashioned glass. Wait a moment for the foam to rise and then place 4 drops of bitters (if using) in a circle on top. Use the tip of a skewer to connect the dots. Makes 1 GOLDEN ALE Riffs are modern cocktails inspired by classics. Gabriella Mlynarczyk, from Chef Michael Voltaggio’s Ink restaurant in Los Angeles, presents one here that can be best described as a Belgian Michelada or a spicy take on a Shandy.

I adapted this recipe from Around the World with Jigger, Beaker, and Flask by Charles Henry Baker, Jr. (1939), because it seems like a perfect marriage of spirit and recipe. 2 pony shots / 60 ml / 2 fl oz genever 1 tbsp / 1/2 fl oz freshly squeezed lemon juice 1 tbsp / 1/2 fl oz simple syrup (see page 14) 1 pinch cayenne pepper Add the gin, lemon juice, and simple syrup to a cocktail shaker ²⁄³ filled with medium ice cubes. Shake vigorously until well chilled. Strain into a chilled coupe or cocktail glass; sprinkle with cayenne.

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