Runs with knives!
A couple friends and I are working our way through House of Leaves by Mark Z. Danielewski. This is the predecessor of ONLY REVOLUTIONS, which I attempted to read a couple books back and failed to finish. House of Leaves is, itself, a difficult book,…
To be a book collector is to combine the worst characteristics of a dope fiend with those of a miser. — Robertson Davies
I am reading Andrew Todhunter’s A MEAL OBSERVED. It’s a magazine-length idea that he’s turned into an amusing little book, combining history and experience with a sheaf of helpful culinary notes. The book recounts their meal at Paris’s Taillevent, “a Michelin three-star restaurant considered by many critics to be the finest in France and thus the world”.
I am reading THE SUPPER OF THE LAMB by Robert Farrar Capon. My friend Mary W suggested it to me, and I trust her taste in books so much that I ordered the book (and somehow ended up with two copies) sight-unseen. If the first…
I am currently reading THE BRIEF HISTORY OF THE DEAD by Kevin Brockmeier. The Publisher’s Weekly describes it as: Starred Review. A deadly virus has spread rapidly across Earth, effectively cutting off wildlife specialist Laura Byrd at her crippled Antarctica research station from the rest…
I recently started reading Charcuterie & French Pork Cookery by Jane Grigson, originally published in 1967. It is both an interesting historical document and an excellent introduction to charcuterie. The recipes are classics and, while rather uncomplicated by today’s standards, still yield excellent results.
I am reading it because a chef-friend of mine is opening a new place this year, and she’s very interested in preparing charcuterie in-house and has invited me to assist them in getting up and running.
I am currently reading The Book of Revelation by Rupert Thomson. The jacket and reviews on Amazon.COM make it sound like an interesting, off-beat book, so I am curious to see how it develops. The first several chapters have captured my attention already. I hope…