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Search - Recipes From My Life : Unabridged Stories from the Pat Conroy Cookbook
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Recipes From My Life : Unabridged Stories from the Pat Conroy Cookbook |
Audio book costs 2 credits.
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Book Information
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Other Versions of this Book: Hardcover, Hardcover, Audio Cassette (Unabridged)
Book Description:
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!
"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!
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Please Rate these Book Reviews
Kathryn (These are the notes and stories BETWEEN the recipes in his recently published cookbook. This audiobook is wonderful -- he isn't the best narrator and at the beginning, you think he might even be asleep as he is talking, but it DOES get better. Beautiful words.
America's favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced
Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef-years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are told by a master storyteller and passionate cook who believes that "A recipe is a story that ends with a good meal."
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