I'm reading Great Kitchens and I'm really enjoying it. I found out about it from a co-worker who said she really liked it.
From early in the novel:
Adam held out the pack for Mitch. "You don't need to be in the kitchen?" Octavia asked, preemptively crossing her arms in front of her chest.
"Dirty little secret," Mitch said. "Eva has saved my life. She does everything I can do and people can't tell the difference. I'm actually writing a book now, I have time to write a book."
"What's it called?"
"Tapas Girls and Bottomless Sangria: Hot Times in Spanish Kitchens. You know anyone who can help with a book proposal?"
This book, especially its opening, reminded me so much of Anne Tyler. I ran through the first 100 pages. The phrase that comes to mind is "the discreet charm of the bourgeoisie." These modest, unpretentious people are very funny and sweet.
I read an article about the author, J. Ryan Stradal, and I got the impression that "food culture" wasn't that important to him personally - it was just the setting for the book. However, talk about food is constant in this book, whether it's venison, lemon bars, heirloom tomatoes, artisanal bread, or lutefisk. I'm amazed I haven't gone to get something to eat already!
From early in the novel:
Adam held out the pack for Mitch. "You don't need to be in the kitchen?" Octavia asked, preemptively crossing her arms in front of her chest.
"Dirty little secret," Mitch said. "Eva has saved my life. She does everything I can do and people can't tell the difference. I'm actually writing a book now, I have time to write a book."
"What's it called?"
"Tapas Girls and Bottomless Sangria: Hot Times in Spanish Kitchens. You know anyone who can help with a book proposal?"
This book, especially its opening, reminded me so much of Anne Tyler. I ran through the first 100 pages. The phrase that comes to mind is "the discreet charm of the bourgeoisie." These modest, unpretentious people are very funny and sweet.
I read an article about the author, J. Ryan Stradal, and I got the impression that "food culture" wasn't that important to him personally - it was just the setting for the book. However, talk about food is constant in this book, whether it's venison, lemon bars, heirloom tomatoes, artisanal bread, or lutefisk. I'm amazed I haven't gone to get something to eat already!
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