Eat More Better: How to Make Every Bite More Delicious

(Author) (Illustrator)

Product Details

Simon & Schuster
Publish Date
7.47 X 9.41 X 1.07 inches | 1.85 pounds
BISAC Categories:

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About the Author

Dan Pashman is the creator and host of WNYC's James Beard Award-nominated food podcast The Sporkful. He's also the host of the Cooking Channel web series Good to Know and You're Eating It Wrong and a contributor to NPR, Slate, Buzzfeed, and LA's KCRW. He lives with his wife and two daughters. Find Dan at

Alex Eben Meyer is an illustrator working in Brooklyn, New York. His work frequently appears in The New York Times, The Wall Street Journal, Time, Wired, and other publications, and online at


"Hilarious and, if you're of a similarly obsessive ilk, pretty useful."-- "Newsday (New York)"
"A humorous, witty narrative delivered in the form of a pseudo-textbook. . . . A perfect delivery system for Pashman's comedic take on gustatory pleasure. . . . A good-natured, clever and informative romp through the modern culinary landscape."-- "Kirkus Reviews"
"Dan Pashman is one of the great eaters. Eating is his passion. Eating is his life. This book is a celebration of putting food in your mouth."--Marc Maron, author of Attempting Normal and host of WTF "Kirkus Reviews"
"For noncooks who like food but hate the preciousness that comes with the whole foodie subculture...[Eat More Better] will allow its readers to survive his or her salad days."--Marc Maron, author of Attempting Normal and host of WTF "The Boston Globe"
"Here's a collection of unexpected, giggle-making meditations on food served with a 'spork.' I looked it up. It isn't in the dictionary yet, but a 'spork' is a combination spoon, fork and knife. Yes, K's in knives are usually silent, but in Dan's world, as in ketchup, kimchi, and Kit Kats, K's are never bashful."--Radiolab's Robert Krulwich "The Boston Globe"
"To top pumpkin pie or not to top pumpkin pie; the optimal coffee-dunking speed of a yeast donut; [the] eternal struggle about bite consistency versus bite variety: these are important questions to anyone who eats. . . . It's all about being the best, most pleasure-extracting eater you can be."--Radiolab's Robert Krulwich ""