The Pat Conroy Cookbook: Recipes from My Life

Overview

America's favorite storyteller is back--with a memoir of good food and good company from his beloved South and beyond.

"This audiobook is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the left bank of Paris that I found when I was writing The Lords of Discipline. There are meals I ate in Rome while writing The ...
See more details below
Available through our Marketplace sellers.
Other sellers (Audiobook)
  • All (3) from $7.50   
  • Used (3) from $7.50   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$7.50
Seller since 2006

Feedback rating:

(264)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Good
U.S.A. 2004 AudioCD Good Audio Book 3 AUDIO CDs withdrawn from the library collection. Some library markings, sticker and stamp. We will polish the CDs for a worthwhile ... listening experience. Enjoy this reliable performance on AUDIO CDs. Read more Show Less

Ships from: Narrowsburg, NY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$37.00
Seller since 2014

Feedback rating:

(290)

Condition: Good
Possible retired library copy, some have markings or writing. May or may not include accessories such as CD or access codes.

Ships from: Chatham, NJ

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$52.24
Seller since 2014

Feedback rating:

(290)

Condition: Very Good
Very good.

Ships from: Chatham, NJ

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

America's favorite storyteller is back--with a memoir of good food and good company from his beloved South and beyond.

"This audiobook is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the left bank of Paris that I found when I was writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, which passed out Cuban cigars to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent to me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of food I have encountered along the way."

Narrated by the author himself, the audiobook is filled with great stories. Stories about people, places, great meals, and a life lived large, by one of the most beloved literary figures of our time.

Includes 5 recipe cards and a q&a with the author!

Read More Show Less

Product Details

  • ISBN-13: 9780739315637
  • Publisher: Random House Audio Publishing Group
  • Publication date: 11/9/2004
  • Format: CD
  • Edition description: Abridged, 3 CDs, 3 hrs.
  • Product dimensions: 5.69 (w) x 4.91 (h) x 1.05 (d)

Meet the Author

PAT CONROY is the bestselling author of The Water Is Wide, The Great Santini, The Lords of Discipline, The Prince of Tides, Beach Music, and My Losing Season.

SUZANNE WILLIAMSON, the author of Entertaining for Dummies, was the spokesperson for Federated Department Stores on the subject of cooking and home entertaining.

Biography

Pat Conroy was born on October 26, 1945, in Atlanta, Georgia, to a young career military officer from Chicago and a Southern beauty from Alabama, whom Pat often credits for his love of language. He was the first of seven children.

His father was a violent and abusive man, a man whose biggest mistake, Conroy once said, was allowing a novelist to grow up in his home, a novelist "who remembered every single violent act... my father's violence is the central fact of my art and my life." Since the family had to move many times to different military bases around the South, Pat changed schools frequently, finally attending the Citadel Military Academy in Charleston, South Carolina, upon his father's insistence. While still a student, he wrote and then published his first book, The Boo, a tribute to a beloved teacher.

After graduation, Conroy taught English in Beaufort, where he met and married a young woman with two children, a widow of the Vietnam War. He then accepted a job teaching underprivileged children in a one-room schoolhouse on Daufuskie Island, a remote island off the South Carolina shore. After a year, Pat was fired for his unconventional teaching practices -- such as his unwillingness to allow corporal punishment of his students -- and for his general lack of respect for the school's administration. Conroy evened the score when he exposed the racism and appalling conditions his students endured with the publication of The Water is Wide in 1972. The book won Conroy a humanitarian award from the National Education Association and was made into the feature film Conrack, starring Jon Voight.

Following the birth of a daughter, the Conroys moved to Atlanta, where Pat wrote his novel, The Great Santini, published in 1976. This autobiographical work, later made into a powerful film starring Robert Duvall, explored the conflicts of his childhood, particularly his confusion over his love and loyalty to an abusive and often dangerous father.

The publication of a book that so painfully exposed his family's secret brought Conroy to a period of tremendous personal desolation. This crisis resulted not only in his divorce but the divorce of his parents; his mother presented a copy of The Great Santini to the judge as "evidence" in divorce proceedings against his father.

The Citadel became the subject of his next novel, The Lords of Discipline, published in 1980. The novel exposed the school's harsh military discipline, racism and sexism. This book, too, was made into a feature film.

Pat remarried and moved from Atlanta to Rome where he began The Prince of Tides which, when published in 1986, became his most successful book. Reviewers immediately acknowledged Conroy as a master storyteller and a poetic and gifted prose stylist. This novel has become one of the most beloved novels of modern time—with over five million copies in print, it has earned Conroy an international reputation. The Prince of Tides was made into a highly successful feature film directed by Barbra Streisand, who also starred in the film opposite Nick Nolte, whose brilliant performance won him an Oscar nomination.

Beach Music (1995), Conroy's sixth book, was the story of Jack McCall, an American who moves to Rome to escape the trauma and painful memory of his young wife's suicidal leap off a bridge in South Carolina. The story took place in South Carolina and Rome, and also reached back in time to the Holocaust and the Vietnam War. This book, too, was a tremendous international bestseller.

While on tour for Beach Music, members of Conroy's Citadel basketball team began appearing, one by one, at his book signings around the country. When his then-wife served him divorce papers while he was still on the road, Conroy realized that his team members had come back into his life just when he needed them most. And so he began reconstructing his senior year, his last year as an athlete, and the 21 basketball games that changed his life. The result of these recollections, along with flashbacks of his childhood and insights into his early aspirations as a writer, is My Losing Season, Conroy's seventh book and his first work of nonfiction since The Water is Wide.

He currently lives in Fripp Island, South Carolina with his wife, the novelist Cassandra King.

Author biography courtesy of Pat Conroy's official web site.

Read More Show Less
    1. Also Known As:
      Donald Patrick Conroy (full name)
    2. Hometown:
      San Francisco and South Carolina
    1. Date of Birth:
      October 26, 1945
    2. Place of Birth:
      Atlanta, Georgia
    1. Education:
      B.A.,The Citadel, 1967

Read an Excerpt

The Pat Conroy Cookbook

Recipes from My Life
By Pat Conroy

Random House Large Print Publishing

Copyright © 2004 Pat Conroy
All right reserved.

ISBN: 0375434356

Chapter One

chapter one


Nathalie Dupree


The first actual cooking teacher who took both my money and my grief for imparting culinary secrets to me was the inimitable, unclassifiable queen of the Southern kitchen, Nathalie Dupree. Though Nathalie does not know this, she is one of the few people in my life who seems more like a fictional character than a flesh-and-blood person.

When my novel Beach Music came out in 1995, I had included a couple of recipes in the book, and had tried to impart some of my love of Roman cuisine and the restaurants of Rome. Several journalists who write about food for newspapers interviewed me about the food angle in the novel, curious about the fact that the book's protagonist, Jack McCall, wrote cookbooks and restaurant reviews. A woman from the Washington Post conducted a delightful interview over the phone, and during our conversation, I mentioned that I had taken Nathalie's course in the cooking school she ran in the old Rich's department store in downtown Atlanta. The woman called Nathalie after our interview, and Nathalie tracked me down to report on the nature of their conversation.

Nathalie's voice is deep and musical and seductive. She possesses the rare ability to be both maddening and hilarious in the course of a single sentence. Her character is a shifting, ever-changing thing, and she reinvents herself all over again every couple of years. In one way, she seems the same, yet you are aware she is in the process of a complete transformation. When she tells about her life, you could swear she was speaking of a hundred women, not just one.

"Pat, darling," Nathalie said on the phone, "all my working life I've been scheming and plotting and dreaming of ways to get an interview with the food editor of the Washington Post. You can imagine my joy when I heard that the food editor of the Post had left a message on my answering machine. And I thought, Yes, it's finally happening; your prayers have been answered, Nathalie."

"That's great, Nathalie," I said, not quite knowing where she was going with this. You never know where Nathalie is going with a train of thought; you simply know that the train will not be on time, will carry many passengers, and will eventually collide with a food truck stalled somewhere down the line on damaged tracks.

"Can you imagine my disappointment when I found out that they wanted to interview me about you, instead of about me. I admit, Pat, that after I got over the initial shock, it turned suddenly to bitterness. After all, what do I possibly get out of talking about you when I could be talking about my own cookbooks? Naturally, I did not let on a word about what I was really thinking, but I did suggest, very subtly I might add, that she might want to do a feature on me and my work sometime in the future. When were you in my class, Pat?"

"In 1980," I said.

"I don't remember that. Did you really take my class? Who else was in it?"

"My wife Lenore. Jim Landon. George Lanier. A nice woman who lived on the same floor as my dad in the Darlington Apartments."

"It doesn't ring a bell for me," she said. "Was I good?"

"You were wonderful," I said.

"All my ex-students say that. It must be a gift."

"You were a great teacher."

"And sexy. I won't be happy until you tell me I was also extraordinarily sexy."
"I could barely cook I was so aroused. All the other men in the class felt the same way. It's hard to make a perfect souffle when you're rutting."

"Pat, you know the way to a young girl's heart," Nathalie said. "But I want you to know that I'll always be perfectly furious at you for getting into the Washington Post food world before I did. That's my bailiwick, not yours."

"It will never happen again, Nathalie," I promised. "All your bailiwicks will be safe from poor Conroy."

When Nathalie taught her cooking class at Rich's, I learned new lessons about insouciance, style, and lack of preparation. Always, at the last minute, Nathalie's worthy assistant, Kate Almand, would move in to provide a missing utensil or bag of flour or loin of veal that Nathalie had misplaced or left in her car. The joy of watching Nathalie's cooking shows on television has always come from her artless displays of confusion and disorganization, and her sheer bravado when she actually makes a mistake. Unlike Martha Stewart, Nathalie often looks beaten up when she completes a segment of her show. She can be covered with flour up to her elbows after baking a loaf of bread, can drop her perfectly roasted capon on the kitchen floor, or can garnish her pumpkin pie with cooked rice that she meant to put in her delicious cream of carrot soup. On her television show, Nathalie has turned the culinary mistake or misstep into her signature moment.

Nathalie is always worth the price of admission and I love cooking with her. Disorder follows her around like a spaniel. There is no hum of quiet efficiency in her kitchen to intimidate me as I caramelize the onions or beat the egg whites to a stiff peak. She prides herself on being a hands-on cook, and I have seen her hands dripping with batter, red with blood, and crimson from handling baby beets. Like most good cooks, she is absolutely fearless, taking on each task with gusto. And her conversation mixes well with the mouthwatering aromas rising out of her kitchen as the meal takes shape around us. I personally do not believe Nathalie has ever enjoyed a quiet meal at home with her equally hospitable husband, the writer Jack Bass. When I knew her in Atlanta, the whole city in all its shapes, races, and classes seemed to pass by her dining room table. She attracts friends like a magnet does iron filings. Her desire to entertain and feed people seems insatiable to me, a mark of her character as striking as her beautiful almond-shaped eyes.

On the night our class made a crown roast of pork, orange and fennel salad, turnip greens and grits, and crème brûlée for dessert, she told a story in fits and starts that ended only after she poured the dessert wine. I soon found myself looking forward to Nathalie's stories as much as I did her recipes. They ranged the world and involved famous chefs, cookbook writers of note, lovers and husbands and boyfriends of both the charming and monstrous varieties. I preferred the stories of her lovers because her voice could turn smoky and catlike as we, her students, chopped and shredded and prepared our meals according to her instructions. The story and the food comingled and exchanged properties.

I can taste neither fennel nor crème brûlée without thinking of the story she told that night. I tell it from memory, but I will try to use Nathalie's ineffable voice. She could say the word "lover" and infuse it with all the savor and forbiddenness of a Frenchwoman recalling an affair with an Italian count. "I was living in Greenwich Village in New York," she told us. "I had taken up with a dashing, utterly charming man. He turned out to be a perfect cad, but didn't they all in those days, darling? Jim, I'd slice that fennel a little thinner. It looks too much like celery when you slice it that way. Yes, perfect. He was, by far, the most sophisticated, demanding lover I had ever been involved with up to that time. He was the consummate gourmet who had eaten in the finest restaurants in the world since he was a child. Well. I decided I was going to cook him a meal that he would never forget, one that would prove my love for him, yet honor his amazing sophistication.

"I went next door to get advice from the two gay men who lived in the most spectacular apartment. They knew everybody and everything, but they were of no help that day. Greenwich Village was astir, at least the gay portion of the Village-no small share, I assure you-with the news of a gay serial killer who would not only murder his poor victims, but would then mutilate them in ghastly ways. My neighbors' hysteria rendered them useless and I heard them turn all six locks in their door as soon as I left their apartment and began the search for the most unusual meal for my lover.

"There was a little butcher shop in the East Village that sold specialty meats and could usually come up with a surprise. Pat, use a whisk to beat your eggs for the crème brûlée. You're not scrambling eggs for a country brunch. This is a French dish, dearie. Oh, where was I? Yes. The butcher had a surprise for me. He had two things in his shop he had never carried before: live escargots and testicles freshly cut from yearling calves in upper New York State. 'Mountain oysters!' I shouted in triumph, and I was sure that every snail my lover had eaten had come from a can. I paid cash for everything. I spent a fortune. But that's what you do when you're in love. You're never yourself. You are possessed. You'll do anything. George, you need to get your pork into the oven. Less fanaticism with the presentation. It's lovely, but it's still pork. And trichinosis is a fact of life. I took the mountain oysters and snails back to my apartment, then left them in the sink and ran down to buy the wine for the meal. I threw some ice on the calves' testicles because organ meat is very perishable. But I got delayed when I asked the French chef who ran a restaurant on my street about the preparation of the escargots. He had a certain dark frisson and I soon realized he was flirting with me. This made me late in my return. My lover would be arriving with roses in a few hours. I opened the door of my apartment and I'll never forget what I saw there! I've had nightmares about it more than once. The snails had conspired to effect a vast breakout. They were everywhere. On the walls, on the ceiling, trailing their slimy bodies across my copper pans, and my cookbooks. My screams of repulsion and terror resounded throughout my apartment building.

"The two dear gay men next door were the first neighbors to arrive. But the escargots did not interest them. They were transfixed by the sight of a whole bucket of male genitalia in my sink. You could not blame them. They had never seen mountain oysters, nor did they know that anyone would cook and eat them. They thought they had stumbled into the lair of the serial killer who was preying on and mutilating gay males. The snails on the walls simply added a note of horror to it all. They fled screaming down the stairs and out into the streets. The police were called. It was an affair to remember. Pat, are you burning your greens? Good; it's sinful to burn greens. There's always a point of no return, you know.

"Did I fix my lover dinner that night? But of course. All the commotion simply made the evening more special. I served the escargots in their own shells with garlic, butter, and parsley-after I boiled and cleaned them, of course. I fried the mountain oysters, and they were superb. After dinner and cognac, my lover and I-ah, but that is personal, part of the night's mystery. There are parts of some stories that should never be told. Ah. Class, take a deep breath. Dinner is almost ready. Smell it. Breathe deeply. Now. Now."

Though Nathalie Dupree did not remember much about my presence in her class, it marked me forever. I remain her enthusiast, her evangelist, her acolyte, and her grateful student. She taught me that cooking and storytelling make the most delightful coconspirators. Either was good alone, but in communion with each other, they could rise to the level of ecstasy.


Three of Nathalie's recipes.


MELON RING WITH MINT AND HONEY-LIME DRESSING


The last time Nathalie Dupree invited me to dinner, she met me at the front door and told me with her most theatrical flourish that she felt "worse than a rabid dog or the parakeet that the proverbial cat dragged in." She is a woman of great entrances and exits, and said to me, "Pat, you must play the part of the gentleman and rescue this damsel in distress. You were my student, and you must cook the meal and save this night for me. If my guests realized I was about to begin projectile vomiting across the room, they'd just die."

"I will fix the meal gladly, Nathalie," I said, moving toward the kitchen as she moved out to the living room and the sounds of her guests in conversation. I made the meal: a standing rib roast, a simple green salad, steamed asparagus, and fresh peaches with cream and a scoop of homemade vanilla ice cream. To begin the meal, Nathalie asked, "I got a call from our good mutual friend from Atlanta, the one who's been married six times. Do you have any theories about why all her husbands have turned out to be gay?"

• Serves 6 to 8


2 envelopes unflavored gelatin
2 cups freshly squeezed orange juice
1/2 cup sugar
1/2 cup fresh lemon juice
1/4 cup finely chopped mint leaves
1 cup melon balls (preferably a mix of cantaloupe, honeydew, and/or similar kinds), plus additional (optional)

For the dressing
1 cup yogurt
1/4 cup honey
1/4 cup fresh lime juice


1. Place the gelatin, 1 cup of the orange juice, and the sugar in a small pan and heat until the gelatin and sugar are dissolved. Do not let the mixture come to a boil.

2. Remove the gelatin mixture from the heat and add the lemon juice, the remaining 1 cup orange juice, and the mint.

3. Put the pan over a bowl of ice water and stir for a few minutes until the gelatin begins to thicken. Fold in the melon balls. Pour into a 4-cup ring mold and refrigerate for at least 4 hours.

4. Unmold and fill the center with additional melon balls, if desired. To make the dressing: Mix all the ingredients together and serve with the ring and melon balls.


*****

Continues...


Excerpted from The Pat Conroy Cookbook by Pat Conroy Copyright © 2004 by Pat Conroy. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)