The Pat Conroy Cookbook : Recipes of My Life
Overview - 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. Read more...
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More About The Pat Conroy Cookbook by Pat Conroy; Suzanne Williamson Pollak
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 pate brisee. 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 andChestnuts 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."
Pat Conroy tops a bevy of celebrity chefs
'Tis the season for cookbook memoirs by well-known authorsMaya Angelou, Jan Karon and Adriana Trigiani among them. For me, The Pat Conroy Cookbook: Recipes of My Life outshines them all. A "passionate amateur cook," Conroy sees cooking as a "portable, moving pleasure" that goes with him wherever he goes. He calls this his "autobiography in food and meals and restaurants and countries near and far." Conroy is a natural writer and a superb storyteller, so this is a cookbook you should read through, not just dip into for a special recipe. That said, I'm as entranced with the 100 very special recipes as I am with the writing. From the spicy Cocktail Pecans, Peach Pie and Pan-Fried Flounder of Conroy's South- ern youth; to the Leg of Lamb with Roasted Fennel he marveled over on his first trip to Europe; to the succulent Umbrian Papparadelle with Pork and Rosemary Ragu; to the Marseille Soupe de Poisson he says was "good beyond my powers to dream," Conroy's book is full of dishes to savor.