Produits fréquemment achetés ensemble
Les clients qui ont acheté cet article ont aussi acheté
Les détails du produit
Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?
|
Descriptions du produit
From Publishers Weekly
This effort from the author of The Great Santini and The Prince of Tides is a joy on several levels. 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 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. 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. It's hard not to admire Conroy's innate ability to spin a yarn. And the food's not bad, either. From Conroy's days in the Carolina Low Country there are Crab Cakes and Peach Pie. In Italy, it's Ribollita and Saltimbocca alla Romana. A chapter entitled "Why Dying Down South Is More Fun" suggests proper fare for mourning, such as Pickled Shrimp and Grits Casserole. As Robert Frost might have pointed out, writing prose in a cookbook is like playing tennis without a net. Conroy is free to scatter his memories like buckshot with no real worries of chapter endings, plot lines and character development. In his hands, the technique propels both writer and reader into a state of fullness.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From AudioFile
The most delectable memoir in years is the creation of American novelist Pat Conroy, author of THE PRINCE OF TIDES. In a soft, gravelly, only slightly Southern voice, coating descriptions of memorable meals like smooth, rich gravy, Conroy delivers a Proustian autobiography. From his underprivileged childhood, when food was more a necessity than a feast, through his years as a struggling young writer with impossible dreams, Conroy's journey to fame and fortune is interwoven with food, from dishes found only in the South--including funeral food, such as pickled shrimp, and a secret macaroni and cheese--to unique palate pleasures and mingling with great chefs, such as Alan Ducasse and the enfant terrible of the kitchen, the infamous Emeril. Conroy offers a remarkable, first-rate presentation of a candid, frank, sometimes hilarious, sometimes heartbreaking, and ingeniously mouth-watering recollection of an amazing life. M.T.B. © AudioFile 2005, Portland, Maine-- Copyright © AudioFile, Portland, Maine
--Ce texte provient de la
Audio CD
édition.
Dans ce livre
(les détails)
Mots-clés inspirés de produits similaires(De quoi s'agit-il ?)Soyez le premier à ajouter un mot-clé pertinent (fortement associé à ce produit)
|
L'avis des consommateurs
|
Il n'y a pour l'instant aucun commentaire client.
|
|||
|
Commentaires vidéo
|
Cherchez des articles semblables par catégorie
Chercher des articles semblables par sujet
Commentaires
Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?
Votre historique récent
(En savoir plus)|
Après avoir visualisé des pages détaillées produit ou des résultats de recherche, regardez ici pour trouver une façon simple de poursuivre votre navigation sur des pages qui vous intéressent. |
