Dwight Garner is a book critic for The New York Times and was previously the senior editor of The New York Times Book Review. His essays and criticism have also appeared in The New Republic, Harper's Magazine, Slate, and other publications. He is the author of Garner's Quotations.
Named a Best Book of 2023 by Amazon, Milk Street, Powell Books, and
Daily Mail
"For those of us who live to read and eat, this book is a feast."
--Jennifer Reese, The New York Times "The Upstairs Delicatessen,
[Garner's] delightful, quote-stuffed memoir, tracks the evolution
of his reading habits ('Autobiography, for me, quickly edges into
bibliography') and pairs that appetite with another, for food . . .
what makes it as satisfying as that midnight cheeseburger, is the
same formula that keeps Garner's reviews fresh and entertaining
week after week: his eagerness to amuse and the rolling canter of
his prose-embellished, always, by his notorious addiction to
metaphor." --Adam Begley, Times Literary Supplement "Memoir,
thoughts about food, and literary criticism are stacked, in The
Upstairs Delicatessen, like the bright layers of a Venetian cookie
. . . One nice thing about Garner's book is that he doesn't just go
for the classics. Younger or more recently published writers like
Bryan Washington, Viet Thanh Nguyen, and Anthony Veasna So all have
a place at his table." --Alexandra Schwartz, The New Yorker "This
is one of my favorite books of all time." -Christopher Kimball,
Milk Street Radio "This very funny book, partly autobiographical
and wholly delectable, was recommended by a novelist friend. Which
is fitting, as Garner is a book critic for The New York Times and
he writes of the endless pleasures of food and reading. His writing
is as cool and elegant as a tall glass of milk, his literary
references both sacred and profane. For me, he's up there with A J
Liebling and Calvin Trillin as an American food-writing master.
More, please." --Tom Parker Bowles, Daily Mail "Garner, whose book
reviews are a highlight of the Times culture pages, serves up a
commonplace book composed of literary quotations, advice for
living, recipes, and a heaping side order of memoir. . . . Garner's
mind--his 'upstairs delicatessen'--is generous, excellent company."
--The New Yorker "One of the most eccentric memoirs I've read in
years: Garner, a longtime New York Times critic, boils (dices and
purées) his existence down to a pair of obsessions--books and
food--so completely, it's both honest and hard to say where the man
ends and M.F.K. Fisher begins." --Christopher Borrelli, Chicago
Tribune "I have never read a book like The Upstairs Delicatessen.
It is eccentric, funny, savory, elegant, profane, and wildly
entertaining." --Jeff Jacoby, The Boston Globe "Dwight Garner is a
food writer . . . and perhaps that is too limiting a term for him .
. . of the first order!" --Norman Van Aken "Never has
stream-of-consciousness yielded so many delicious results."
--Jessica Carbone, Gastronomica "The phrase "upstairs delicatessen"
was coined by Beat critic Seymour Krim to describe memory, and
Garner raids his to serve up a feast of vivid recollections
personal and literary . . . All converges in this zesty concoction
of funny and poignant autobiographical anecdotes, incisive and
wide-ranging reflections, and striking, often hilarious quotes from
a literary smorgasbord." --Donna Seaman, Booklist (Starred Review)
"An 'omnidirectionally hungry human being, ' Garner has always paid
attention to what has entered and exited the mouths and minds of
writers. The narrative passes seamlessly between quotes and stories
of literary and cultural greats, and this undeniably enjoyable
wander through digestive habit has absurd and hilarious heights . .
. Garner's wit and dexterity with a quote will keep any reader with
something tasty to eat or drink in hand captivated . . . A
wonderful mix of culinary memoir, literary reference, how-to in
indulgence. Grab some snacks and dig in." --Kirkus Reviews (starred
review) "Delicious. Garner dishes up a plethora of tasty morsels
for literary foodies to nosh on." --Publishers Weekly
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