Nina Killham

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Nina Killham

Goodreads Author


Member Since
December 2008


Average rating: 2.99 · 976 ratings · 194 reviews · 5 distinct worksSimilar authors
How to Cook a Tart

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3.06 avg rating — 606 ratings — published 2002 — 12 editions
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Mounting Desire

2.75 avg rating — 242 ratings — published 2005 — 14 editions
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Believe Me: A Novel

3.07 avg rating — 121 ratings — published 2009 — 7 editions
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Indigo's Lily: The L.A. Dia...

it was ok 2.00 avg rating — 1 rating — published 2013
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Still: Short Stories Inspir...

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4.29 avg rating — 7 ratings — published 2012
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The Slap by Christos Tsiolkas
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Brooklyn by Colm Tóibín
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The Restraint of Beasts by Magnus Mills
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The Alchemist by Paulo Coelho
The Alchemist
by Paulo Coelho (Goodreads Author)
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Slaughterhouse-Five by Kurt Vonnegut
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Of Mice and Men by John Steinbeck
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Animal Farm by George Orwell
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The Great Gatsby by F. Scott Fitzgerald
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The Catcher in the Rye by J.D. Salinger
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“Food didn't kill people, for God's sake, people killed people. With their harping, and criticizing, and careful living.”
Nina Killham, How to Cook a Tart
tags: food

“She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.”
Nina Killham, How to Cook a Tart

“Her eyes fell upon her knives, which she had neatly laid on the counter for inventory. There was her boning knife, with a smooth molded handle which fit her hand perfectly; her bread knife, with its fluted edge; her butcher's knife, blade shaped like a scimitar; her versatile Chinese cleaver, which could mince, slice, bone, flatten, chop, even crack through chicken bones and meat joints. Her chef's knife's gently curved triangular blade. Her Japanese knife arched like a samurai sword, her oyster knife with its short pointed blade, and her slicer to cut cold meats into even, thin slices. And last, her filleting knife for boning and skinning fresh fish without damaging the flesh.”
Nina Killham, How to Cook a Tart

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