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Calvin Trillin, the celebrated New Yorker writer, offers a rich and engaging biography of his father, as well as a literate and entertaining fanfare for the common (and decent, and hard-working) man. Abe Trillin had the western Missouri accent of someone who had grown up in St. Joseph and the dreams of America of someone who had been born is Russia. In Kansas City, he was a grocer, at least until he swore off the grocery business. He was given to swearing off things—coffee, tobacco, alcohol, all neckties that were not yellow in color. Presumably he had also sworn off swearing, although he was a collector of curses, such as "May you have an injury that is not covered by workman's compensation." Although he had a strong vision of the sort of person he wanted his son to be, his explicit advice about how to behave didn't go beyond an almost lackadaisical "You might as well be a mensch." Somehow, though, Abe Trillin's messages got through clearly. The author's unerring sense of the American character is everywhere apparent in this quietly powerful memoir, Messages from My Father .

Calvin Trillin has never been a champion of the “continental cuisine” palaces he used to refer to as La Maison de la Casa House. What he treasures is the superb local specialty. And he will go anywhere to find one. As it happens, some of his favorite dishes can be found only in their place of origin. Join Trillin on his charming, funny culinary adventures as he samples fried marlin in Barbados and the barbecue of his boyhood in Kansas City. Travel alongside as he hunts for the authentic fish taco, and participates in a “boudin blitzkrieg” in the part of Louisiana where people are accustomed to buying these spicy sausages and polishing them off in the parking lot. (“Cajun boudin not only doesn’t get outside the state, it usually doesn’t even get home.”) In New York, Trillin even tries to use a glorious local specialty, the bagel, to lure his daughters back from California. Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin “our funniest food writer.”