Life Is Meals: A Food Lover's Book of Days
James Salter, Kay Salter
Language: English
Pages: 464
ISBN: 0375711392
Format: PDF / Kindle (mobi) / ePub
From the PEN/Faulkner Award–winning author James Salter and his wife, Kay—amateur chefs and terrific hosts—here is a charming, beautifully illustrated 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 stories of their triumphs—and catastrophes—in the kitchen.
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.
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?”
Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
The Chia Seed Cookbook: Eat Well, Feel Great, Lose Weight
Gjelina: Cooking from Venice, California
The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands
The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon
Banquets. Raised in great quantities for consumption, they were the most expensive birds in the old London poultry market for a very long time. For a splendid meal, the swans were plucked and roasted on a spit. Afterward, they were often redressed in skin and feathers, sometimes gilded, and brought ceremoniously to the table. Young swans—cygnets—especially when fattened on oats, were the most delicious, and it was in large part the arrival of the turkey, less difficult to raise, that brought a.
But couldn’t afford a greenhouse. There are a number of recipes for making pineapple sorbet, most of them similar. One is: PINEAPPLE SORBET 1 fresh pineapple 2 cups sugar 4 cups water Rum to taste Dissolve the sugar in the water. Cut the fruit of the pineapple into pieces and add to the sugar and water. Let stand for several hours, then purée in a blender and flavor with rum near the end. Freeze in an ice cream maker according to the manufacturer’s instructions. Serves four.
Normally included in the price of a wine on the restaurant’s own list. Obviously, a restaurant would rather sell wine, which contributes to its profits. Hence, the fee. And, as some restaurateurs point out, they are in the business of selling food and drink and don’t allow clients to bring their own food. Customers, on the other hand, wary of high markups on wine lists, sometimes find it less expensive to bring their own, even with a corkage fee. However, the client should keep in mind a.
More than a day in the refrigerator. CRU DES PTOLÉMÉES The great vineyards of ancient Egypt—from which came the wine that Cleopatra served to Caesar—disappeared beneath the wave of Islam and its prohibition of alcohol until early in the 20th century when, in the area where Alexandria once existed, they were revived. Two wines they produce today, Cru des Ptolémées and Queen Cleopatra—both whites—though perhaps not quite equal to what used to be laid down in the tombs of the pharaohs,.
Imported from the New World, and those now grown in the volcanic soil near Vesuvius are one of the reasons that Neapolitan pizzas are still considered to set the standard. Italian immigrants brought pizza to America, and the first pizzeria opened in New York City in 1905. It wasn’t until after World War II, however, when soldiers returned from Italy with stories of a wonderful food eaten without utensils, that it took off, and it remains one of the most popular foods worldwide. CHILI CON.