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Bezig met laden... The Pat Conroy Cookbook: Recipes of My Lifedoor Pat Conroy
The Cookbooks of Home (129) Books Read in 2017 (1,280) Bezig met laden...
Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Recipes and stories I'm not finished reading this book through, or cooking from it but wanted to give it a reaving review as soon as possible. I'm sure I'm not telling anyone anything new but I will treasure having this among my cookbook collection. I have already prepared the Dunbar Macaroni and it was unbelievable good food! I'm a big fan of Conroy's fiction, and I'm also a compulsive cookbook buyer. Thus, this is the perfect pairing for me. As a midwestern boy, I have no real experience or first-hand knowledge of the South Carolina Pat Conroy describes so well in his novels. There are similarities between Conroy's life and mine outside of his novels, and one of those is cooking. A love of food comes through in his more recent novels, and now in this part- autobiography part-cookbook, Conroy shares life experiences that relate to food. Frankly, I may not try many of these recipes because I'm not a fan of seafood. But if they are anywhere near as flavorful as his writing in the book's essays, I'm sure the food will be unforgettable. Conroy's essays, many of which have been previously published elsewhere, include an explanation of how he started cooking with a chance purchase of Escoffier, the pleasures of reading cookbooks no one has ever heard of, and my personal favorite, a hometown in the low country. In addition to the four to six page essays, Conroy writes about memories tied to specific recipes. The story of the Shrimp Shack's shrimp burgers-- and why there is no recipe in the book-- is particularly funny. This is a must-read for Conroy fans, and highly recommended for cookbook buyers. geen besprekingen | voeg een bespreking toe
America's favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking--stocks and dough--and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef--years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are followed by corresponding recipes--from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that "A recipe is a story that ends with a good meal." "This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . " Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingLC-classificatieWaarderingGemiddelde:
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