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From the Publisher"Oh, Molly O'Neill, what a book you've written! Even if the reader is indifferent to two of your major ingredients — baseball and cooking — there is still your remarkable and colorful family. But this reader, after reading Mostly True, has placed it lovingly on a shelf with the volumes of M.F.K. Fisher because, Molly, that's how fine a writer you are and because that is the highest praise I can offer."
— Frank McCourt, author of Angela's Ashes and Teacher Man
"Mostly True describes the coming of age of a compelling young chef and that chef's transformation into one of the country's best writers on food and cooking. But she goes beyond that here, broadening her personal story into one about the love and complexities of siblings and family in the heartland of America. This book is a jewel. You won't want it to end."
— Michael Ruhlman, author of The Soul of a Chef
"A few years ago, New York was the beneficiary of two exceptional members of the O'Neill family of Columbus, Ohio — Molly, the gifted food writer of the Times, and Paul, the fiercely competitive right fielder of the New York Yankees. Those of us who love both food and baseball often wondered what kind of family produced siblings who had excelled in such different fields. Now, thanks to Molly's delicious memoir, Mostly True, we have the answer — the story of uncommon parents and their exceptional family. A vote here for Molly as this year's O'Neill family MVP."
— David Halberstam, author of The Education of a Coach and The Teammates
"Molly O' Neill has long been one of my favorite writers on food — so it came as no surprise that Mostly True is as wonderful as it is. What is a surprise is the discovery that the author served time in the same Provincetown restaurant kitchen I did. All the old faces and voices of my good old/bad old days are right there in all their magnificently debauched glory. I can attest to the fact that this part of the memoir is absolutely true, thrilling to read, and reason enough to buy this book immediately. A delight from start to finish."
— Anthony Bourdain, author of Kitchen Confidential