Life Is Meals: A Food Lover's Book of Days by James Salter, Kay Salter |, NOOK Book (eBook) | Barnes & Noble
Life Is Meals: A Food Lover's Book of Days

Life Is Meals: A Food Lover's Book of Days

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by James Salter, Kay Salter
     
 

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From the PEN/Faulkner Award-winning author James Salter and his wife, Kay—amateur chefs and perfect hosts—here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is

Overview

From the PEN/Faulkner Award-winning author James Salter and his wife, Kay—amateur chefs and perfect hosts—here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.

 

For instance:

 

• The menu on the Titanic on the fatal night

 

• Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others

 

• The seductiveness of a velvety Brie or the perfect martini

 

• How to decide whom to invite to a dinner party—and whom not to

 

• John Irving's family recipe for meatballs; Balzac's love of coffee

 

• The greatest dinner ever given at the White House

 

• Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m.

 

• How to cope with acts of God and man-made disasters in the kitchen

 

Sophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"


BONUS: This edition includes an excerpt from James Salter's All That Is.

Editorial Reviews

Publishers Weekly
The author of A Sport and a Pastime teams with his wife, his 30-year cooking companion, to produce a "dinner book," a quirky cornucopia of recipes, historical notes, household hints, brief surveys of foodstuffs (eggs, salt, avocados, doughnuts, cheeses, olives, martinis, etc.) and utensils (forks, knives or toothpicks, say), appreciation of friends met both in life (including Alice Waters and Julia Child) and through books (Lord Byron, Anna Karenina) and random observations (what makes a good waiter) and advice of all kinds. For example, six "days" in January are dedicated to the useful art of giving a dinner party, but in fact, tips on, or accounts of picnics and parties (clearly a delight for both Salters), are everywhere. Their recipes are simple and good (Polpettone alla Toscana; Chicken Marengo; Fraises la Cussy; Gazpacho) and can usually be made in advance, leaving the cooks free to socialize. But this volume is not chiefly one of recipes or hints (though both may prove practical). The Salters call it a "bedside book" and, with its attractive packaging and charming illustrations by Fabrice Moireau, it should make the perfect hostess gift, not always an easy thing to choose, say the authors. (Oct. 20) Copyright 2006 Reed Business Information.
Library Journal
Inspired by their personal journal, James (A Sport and a Pastime) and journalist Kay Salter have compiled a charming collection of brief essays on food and wine, with 37 recipes and beautiful illustrations. The entries range from thumbnail biographies of the great chefs to the sauces of ancient Greece to dinner parties with John Irving. Other entries include notes on preparing food, explanations of the names of famous dishes, and tips on how to throw a dinner party. The Salters make entertaining seem an essential social act and will inspire anyone to get into the kitchen. The recipes represent home cooking at its best, including classics like Gazpacho, Blinis, and Chicken Marengo. There are also several cocktail recipes, as well as information on several of the authors' favorite wines. This lovely though nonauthoritative miscellanea may not be an essential purchase, but it is fun. Best for larger cookery or browsing collections.-Devon Thomas, DevIndexing, Chelsea, MI Copyright 2006 Reed Business Information.
From the Publisher
“Wholly compelling . . . The fruit of a lifetime of informed and opinionated eating.” —Alice Waters, Chez Panisse

“Thumbs-up . . . I recommend reading it in one fell swoop.” —San Francisco Chronicle

“Pays homage to great writers, great meals, great conversations and essential ingredients . . . A bastion of civilization, protection from all kinds of heavy weather.” —Los Angeles Times

“A remarkable marriage of food book and life-well-lived memoir . . . This most unusual book is to be savored again and again.” —Seattle Post-Intelligencer

Product Details

ISBN-13:
9780307496447
Publisher:
Knopf Doubleday Publishing Group
Publication date:
11/30/2010
Sold by:
Random House
Format:
NOOK Book
Pages:
464
File size:
14 MB
Note:
This product may take a few minutes to download.

Related Subjects

Read an Excerpt

Béchamel Sauce

Béchamel, the delicious white sauce for creamed vegetables, soufflés, and croquettes, first appeared in France during the reign of Louis XIV (1643-1715), though it may have been created earlier and elsewhere. It was named for Louis de Bechameil, a handsome, corrupt financier who served as the king's majordomo. He had all the luck, complained an old duke who said he had been serving chicken in a cream sauce since before Bechameil was born, and no one had named any kind of sauce for him.

Béchamel is simple to make and takes only about five minutes. There are a number of variations using more or less butter and flour, depending on the desired thickness, but the foundation for all of them is the same.


Ingredients

2 tablespoons butter
3 tablespoons flour
2 cups milk heated to a boil in a small saucepan


In a saucepan, melt the butter over low heat. Add the flour slowly, stirring until they are smoothly blended without browning. Remove from heat. Add the milk and stir vigorously with a wire whisk. Set over medium heat, stirring until the sauce comes to a boil; then cook for another minute, stirring constantly. Makes two cups.

From the Hardcover edition.

Meet the Author

James Salter is the author of nine previous books, including the novel A Sport and a Pastime; the collection Dusk and Other Stories, which won the 1989 PEN/Faulkner Award; and Burning the Days: Recollection. Kay Salter, a journalist and playwright, has written for The New York Times and Food & Wine, among other publications. The Salters live in Colorado and on Long Island.Fabrice Moireau is a graphic artist, illustrator, and set and product designer. He lives in Olivet, France, with his wife and children.


From the Trade Paperback edition.

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