Idwal Jones (Author of High Bonnet)

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Idwal Jones's Books

Average rating: 3.42 · 45 ratings · 7 reviews · 8 distinct works · Similar authors

	High Bonnet: A Novel of Epicurean Adventures by Idwal Jones, Ruth Reichl (Editor), Anthony Bourdain (Introduction) 3.35 of 5 stars 3.35 avg rating — 31 ratings — published 2001 — 4 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Vineyard 3.6 of 5 stars 3.60 avg rating — 10 ratings — published 1973 — 3 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Vines in the Sun 5.0 of 5 stars 5.00 avg rating — 1 rating — published 1949	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Whistler's Van by Idwal Jones, Zhenya Gay (Illustrator) 2.5 of 5 stars 2.50 avg rating — 2 ratings — published 1936 — 2 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Steel Chips 0.0 of 5 stars 0.00 avg rating — 0 ratings — published 1929	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Ark of empire;: San Francisco's Montgomery Block 0.0 of 5 stars 0.00 avg rating — 0 ratings — published 1972 — 3 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	China Boy 0.0 of 5 stars 0.00 avg rating — 0 ratings	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Biscailuz: Sheriff of the New West by Lindley Bynum, Idwal Jones, Erle Stanley Gardner (Introduction) 4.0 of 5 stars 4.00 avg rating — 1 rating — published 2007	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Idwal Jones

“Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d’Or the salad was in wedlock with the roast.” (p.24)”
― Idwal Jones, High Bonnet: A Novel of Epicurean Adventures