<![CDATA[The Pat Conroy Cookbook: Recipes of My Life]]>

false <![CDATA[The Pat Conroy Cookbook: Recipes of My Life]]>

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“This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”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 pâte brisée. 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 and Chestnuts 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.”

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2004

The Pat Conroy Cookbook: Recipes of My Life

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5 1 false false Sun Jan 01 00:00:00 -0800 2006 Fri Nov 14 13:42:00 -0800 2008 Fri Nov 14 15:19:25 -0800 2008 more...]]> 5 0 false false Wed Sep 02 07:40:42 -0700 2009 Wed Aug 26 10:15:12 -0700 2009 Wed Sep 02 07:40:42 -0700 2009 more...]]> 3 0 false false Fri Oct 23 00:00:00 -0700 2009 Fri Oct 23 06:35:32 -0700 2009 Fri Oct 23 06:40:03 -0700 2009 I've never read any of Conroy's novels but most certainly will after reading this.]]> 4 0 false false Sat Aug 22 00:00:00 -0700 2009 Mon Aug 17 18:12:28 -0700 2009 Sat Aug 22 12:18:56 -0700 2009 more...]]> 5 0 false false Mon Sep 01 00:00:00 -0700 2008 Sat Aug 30 20:04:19 -0700 2008 Thu Sep 18 16:53:45 -0700 2008 I never would have bought this book on my own, but my husband is a Pat Conroy fan and picked this up while on vacation in Charleston, S.C. Am I ever glad he did. It is remarkable how Conroy weaves mesmerizing tales of his life at all ages in with the most ...more...]]> 4 0 false false Wed Jun 24 05:54:24 -0700 2009 Wed Jun 24 05:58:16 -0700 2009 5 0 false false Mon Jan 01 00:00:00 -0800 2007 Wed Mar 04 08:01:49 -0800 2009 Thu Mar 05 06:35:34 -0800 2009 It combines my great loves: food, humor, the south, and a tall tale well told. ]]> 4 0 false false Tue Jul 14 15:27:19 -0700 2009 Tue Jul 14 15:29:34 -0700 2009 5 0 false false Tue Feb 17 12:27:39 -0800 2009 Tue Feb 17 12:33:34 -0800 2009 4 0 false false Sat Oct 31 13:23:09 -0700 2009 Sat Oct 31 13:24:25 -0700 2009 2 0 false false Thu Jan 01 00:00:00 -0800 2004 Thu Aug 02 07:56:15 -0700 2007 Thu Aug 02 08:00:25 -0700 2007 more...]]> 3 0 false false Tue Sep 01 00:00:00 -0700 2009 Thu Sep 17 19:11:25 -0700 2009 Thu Sep 17 19:12:38 -0700 2009 5 0 false false Fri May 01 00:00:00 -0700 2009 Tue Aug 18 21:02:20 -0700 2009 Sat Aug 22 16:47:37 -0700 2009 2
]]> 5 0 false false Sat Jan 01 00:00:00 -0800 2005 Sun Aug 23 05:43:31 -0700 2009 Sun Aug 23 05:44:59 -0700 2009 loaned to Diane Ziegler]]> 0 0 false false Mon Aug 17 08:24:36 -0700 2009 Mon Aug 17 08:25:40 -0700 2009 0 0 false false Sat Jan 01 00:00:00 -0800 2005 Sat Sep 19 21:14:38 -0700 2009 Sat Sep 19 21:15:03 -0700 2009 4 0 false false Mon Feb 09 11:29:54 -0800 2009 Mon Feb 09 11:30:25 -0800 2009 4 0 false false Sun Feb 03 10:06:44 -0800 2008 Sat Jan 12 18:12:41 -0800 2008 Mon Jan 14 18:35:19 -0800 2008 more...]]> 5 0 false false Mon Jan 01 00:00:00 -0800 2007 Sat Apr 26 17:54:07 -0700 2008 Thu May 01 20:31:05 -0700 2008 4 0 false false Sat Jul 21 15:30:00 -0700 2007 Sun Jul 22 01:10:30 -0700 2007