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Michelle Wildgen

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Michelle Wildgen


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Michelle Wildgen is a writer, editor, and teacher in Madison, Wisconsin. In addition to being an executive editor at the literary journal Tin House, Michelle is the author of the novels Bread and Butter: A Novel (forthcoming from Doubleday), But Not For Long and You’re Not You (both available in paperback from Picador), and the editor of an anthology, Food & Booze: A Tin House Literary Feast (Tin House Books). You’re Not You has been adapted for film, starring Hilary Swank and Emmy Rossum.

Michelle’s nonfiction has included a weekly column on food television as well as individual essays on a wide range of topics: from American Girl doll Rebecca Rubin, Burt Reynolds’ 1970s fan mail, and obscure Wisconsin card games to the craft of writing, fr
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Average rating: 3.46 · 3,878 ratings · 674 reviews · 18 distinct worksSimilar authors
You're Not You

3.74 avg rating — 1,944 ratings — published 2006 — 11 editions
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Bread and Butter

3.12 avg rating — 1,431 ratings — published 2014 — 8 editions
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But Not for Long

2.71 avg rating — 207 ratings — published 2009 — 6 editions
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Food and Booze: A Tin House...

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3.81 avg rating — 48 ratings — published 2006
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Do Me: Sex Tales from Tin H...

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3.46 avg rating — 46 ratings — published 2007
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Tin House: Wild

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3.60 avg rating — 43 ratings — published 2013 — 3 editions
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Tin House: Winter Reading

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3.82 avg rating — 33 ratings — published 2012 — 6 editions
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Tin House: Spring Issue 200...

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3.85 avg rating — 27 ratings — published 2008
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Jij bent mij

3.64 avg rating — 25 ratings
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You're Not You: A Novel

0.00 avg rating — 0 ratings
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More books by Michelle Wildgen…
Quotes by Michelle Wildgen  (?)
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“They set aside the quills and inspected the roasted pear, which was filled with mascarpone and scattered with pistachios. Leo considered. "The mascarpone's a good idea," he said. "It's not sweet. There's some cardamom in there too."
Britt nodded. The tuiles that accompanied the pear were caramelized and sparkling with coarse dark sugar. He took a bite of pear and mascarpone and a bite of tuile and chewed, still nodding. Leo took one more bite. "That's actually really good. I hate a mushy pear, but this is just right."
They moved on to the sour cherry cake, which was moist and fragrant with almond and some herbal note that quieted both of them. They sat, tasting and thinking, for several seconds, until Leo said, "Hyssop.”
Michelle Wildgen, Bread and Butter

“The plate was filled with rich yellow rice, scarlet peppers, carrot dice, and silky golden onions. Two pieces of chicken, the skin perfectly, evenly browned, nestled in the bed of rice, scattered with minced parsley and cilantro. A few green leaves of salad were on the side, sheathed in vinaigrette, with shards of cheese shaved over the top.
The sear on the chicken was what he most appreciated: staff meal chicken and rice would be only the braised legs, delicious and shredding off the bone but not skillfully browned and crisped solely for the pleasurable contrast of the velvety meat and the rich, salted crackle of skin.”
Michelle Wildgen, Bread and Butter

“Are you cooking the peppers?" she asked.
"I was going to slice them over the top with the cheese," Leo said. "Too much?"
"Nope." Thea let him handle the jalapeños while she shaved off a few thin slices of cheese, a mild cheddar the cooks kept on hand for baking into cornbread or slicing onto burgers at staff meal. It was just the sort of thing she would have been moved to eat if she'd been by herself, except she would have just toasted it on bread or eaten it cold on crackers, meditating on the ring of toothmarks she left in each slice as she chewed. Leo swirled his pan, tilting it to let the last soft rivulets of egg hit the hot pan, and then wordlessly reached one hand back toward her. Thea set the sliced cheese in his palm, realizing as she did that she was a little more buzzed than she'd intended to be, because she placed the cheddar on Leo's warm skin as delicately as if it were a piece of jewelry, a hollowed, painted eggshell. He laid the cheese over the eggs, then scattered a thick layer of chorizo coins over the cheese, and finally a handful of fresh sliced jalapeño.
"And we're done," Leo said. He paused, looking around frantically until Thea realized that he had forgotten where the plates were kept. She reached beneath the prep counter and handed him two.
"Thanks," he said. He ran a spatula down the center of the eggs and lifted a golden orange pillow onto each plate, dropping yet more paprika-scented oil onto the stove and the counter.”
Michelle Wildgen, Bread and Butter

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