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The Pat Conroy Cookbook: Recipes of My Life
by Pat Conroy and Suzanne Williamson Pollak
Available from Amazon
$17.16
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Features
Hardcover: 304 pages
Publisher: Nan A. Talese (November 9, 2004)
Language: English
ISBN-10: 0385514131
ISBN-13: 978-0385514132
Product Dimensions:
8 x 6.1 x 1 inches
Shipping Weight: 1.2 pounds ()
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.
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
--This text refers to the
Audio CD
edition.
Reader Reviews
Pat Conroy is my favorite author, and it is fitting that he dedicates the same passion for cooking as he does for his writing in his new book, The Pat Conroy Cookbook. The fact that Conroy is so fascinated with food is in itself ironic. Conroy grew up in a house where food was important, but good food was not. In fact, he regrets that his mother "looked upon food as a necessity, not a realm of art." Her idea of seafood every Friday night was fish sticks. This all changed when his wife announced that she was going to law school, and he would have to start preparing the meals for his family (consisting of three young daughters). Conroy is an avid reader and a keen observer, so he began his education in earnest. First, he went to the local bookstore. Instead of recommending something basic and easy (like Betty Crocker), the owner talked Conroy into purchasing a book by the French chef, Escoffier. Soon, he was immersed in the world of making stock, roux and exotic foods. He discovered that cooking could be great fun, and combined the skills of being an artist with those needed to become a mad chemist. As part of his culinary education, Conroy also became an avid collector. He collected cookbooks, and especially enjoyed those homey books published by churches and civic groups. They not only offered great recipes, but also precious nuggets of knowledge such as "store mushrooms and string beans in a brown paper bag in the refrigerator, not in plastic." Next, he started a collection of culinary friends. Some were cooks, some were chefs, and others just enjoyed good food. Then he started collecting recipes. Many came from friends and family, others he created or recreated. He added foods to his repertoire (things such as white asparagus and escargot). He took a number of cooking classes, and finally, he started traveling. Living in Rome and France for extended periods introduced him to whole new cuisines. While I'm not sure that Conroy has become a master chef, he certainly must be an accomplished one. But you can bet that Conroy would not be content to just compile recipes for a book. The Pat Conroy Cookbook reads more like a memoir with a generous helping of recipes sprinkled here and there. Each chapter describes a story, saga or anecdote about his life, and is then followed with related recipes. He tells of preparing a bridesmaid's luncheon for his daughter, cooking for his dying father, and foods to make for funerals. He talks about foods from Italy and France, and honeymooning in Umbria. He provides chapters on oyster roasts, pig roasts, Vidalia onions, and grilling. He regales us with the best meals that his has eaten-both in restaurants and out. And he tells us of the relationship between food and his writing. The recipes themselves are interesting, intriguing and not too intimidating. For those that are more complicated, Conroy takes us through them step by step. He also provides the reader with some of those nuggets of wisdom he so admires in church cookbooks, such as drain fried foods on paper bags and not paper towels. I will definitely try a number of them-especially the low country specialties like shrimp and grits, crab cakes, and pickled shrimp. So whether you like Pat Conroy or cooking, you will love this cookbook. Not only will it tempt your palate, but it will also provide the reader with a generous dose of "The World According to Pat Conroy." What a tasty treat, indeed.
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