Book : A Homemade Life Stories And Recipes From My Kitchen..

-Titulo Original : A Homemade Life Stories And Recipes From My Kitchen Table

-Fabricante :

Simon & Schuster

-Descripcion Original:

Review When Molly Wizenbergs father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasnt possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new patisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen. At first, it wasnt clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Mollys blog Orangette started out merely as a pleasant pastime. But it wasnt long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasnt over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance. In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mothers pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You wont be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots. Explore the reading group guide for A Homemade Life. A Conversation with Author Molly Wizenberg Q: Can you tell us a bit about your life since publishing A Homemade Life? Have there been any special projects, meals, or recipes? Does Seattle still feel like home for both you and Brandon? A: Its been busy around here, to say the least! In August of 2009, Brandon and I opened a restaurant. Its called Delancey, and its in the Ballard neighborhood of Seattle. Its a Brooklynstyle wood-fired pizzeria, inspired by all the great pies that Brandon grew up eating in New York and New Jersey. A restaurant is probably the last thing that anyone expected of us, given that Brandon is a musician by training, and that Ive written quite a bit about how much I dislike (!) working in a restaurant kitchen, but what can you do? He makes a killer pizza. Im so proud of him. Q: Do you still enjoy writing your blog, Orangette? Has it changed since you began it in 2004? A: I love writing for the blog. Probably more than ever, actually. The blog is where I can be the most spontaneous in my writing, where I can really play. Its also an incredible community. Im continually blown away by the conversations that crop up in comments, by the people that Ive met, by the way it has completely reshaped my life over the past six years. It sounds cheesy, but I mean every word. Q: At your book events or through your blog, do readers ever share their own food stories with you? Does one of these stand out in particular? A: Absolutely. Talking with readers and hearing their stories has been my favorite part of book events. When I write, I feel as though Im having a conversation with my readers--only, the thing is, I never actually get to see their faces or hear their voices. Book events give me that chance, and Im so grateful for it. The fact that food g