The Pat Conroy Cookbook: Recipes and Stories of My Life
| Author | : | |
| Rating | : | 4.30 (755 Votes) |
| Asin | : | 0385532717 |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2013-09-13 |
| Language | : | English |
DESCRIPTION:
it was easy for me to visualize the places mentioned in the Judson R. Hightower The stories provide an interesting history of Pat's life, including his travels, friends, and events that shaped his life in an entertaining way. Being from the Low Country of South Carolina, it was easy for me to visualize the places mentioned in the book, many of which I have actually visited and enjoyed. I have read only one of Pat's novels, The Lords of Discipline, but became a fan and now intend to read his other novels.. "I smell the plough(?) mud" according to Rennie Manning. I can smell the mud, and I hear the gulls and see the shrimp boats coming in from my parents' bedroom window at Rockland Plantation. Wadmalaw Island. - Rockville, South Carolina. Twenty miles or so south of Charleston. Famous for the 'Rockville Races' which are themselves famous for being an excuse for a weeks' worth of rowdy drinking and partying and sailboat races.Wadmalaw is the most Southern of the three islands after Charleston.First there is James Island, then Johns, and then Wadmalaw. I learned Gullah. Or I think I did. I actually attended a 2 room schoolhouse on Wadmalaw Island - and after the 7th grade I was sent to As. fantastic fun read and application ila hurley the book was in the advertised condition and arrived in a timely manner.fantastic fun read and application .it was as fun to read conroy's stories as it was to prepare and enjoy his recipeshe is already missed
There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. 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. 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. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. These tales and more are followed by
All rights reserved. Conroy is free to scatter his memories like buckshot with no real worries of chapter endings, plot lines and character development. Conroy might not be the first to disguise a memoir as a collection of foodstuffs, but it's hard to imagine a more entertaining, honest and outlandish effort. In Italy, it's Ribollita and Saltimbocca alla Romana. The book aches with tales of times when eating is at its most urgent: in the face of love, or death, after an all-nighter with the guys or in the company of other great eaters. In 21 chapters and 100 recipes, he traces his masticating, lusting, family-crazed, traveling life from a dysfunctional childhood in the South (with a tyrannical father and a mother who thought of cooking as "slave labor"), to gourmet adventures in Rome, Paris and the table of Alain Ducasse. As Robert Frost might have pointed out, writing prose in a cookbook is like playing tennis