I needed a table at Maxim’s, a hundred bucks, and a gorgeous blonde; what I had was a leg of lamb and no clues. I took hold of the joint. It felt cold and damp, like a coroner’s handshake. I took out a knife and cut the lamb into pieces. Feeling the blade in my hand I sliced an onion, and before I knew what I was doing a carrot lay in pieces on the slab. None of them moved.
—from “LAMB WITH DILL SAUCE
À LA RAYMOND CHANDLER”
If you’ve ever wondered what it would be like to make dinner with Franz Kafka, Jane Austen, or Raymond Chandler, this is the chance to find out. Literary ventriloquist Mark Crick presents fourteen recipes in the voices of famous writers, from Homer to Virginia Woolf to Irvine Welsh.
Guaranteed to delight anyone in love with food and books, these witty pastiches will keep you so entertained in the kitchen that you’ll be sorry when the guests arrive.
A tongue-in-cheek collection of recipes prepared in the voices of fourteen famous writers is a series of whimsical pastiches that emulate the culinary processes of such figures as Homer, Jane Austen, and Raymond Chandler.| LAMB WITH DILL SAUCE à la Raymond Chandler |
|
7 | (3) |
| TARRAGON EGGS à la Jane Austen |
|
10 | (6) |
| QUICK MISO SOUP à la Franz Kafka |
|
16 | (4) |
| RICH CHOCOLATE CAKE à la Irvine Welsh |
|
20 | (9) |
| TIRAMISU à la Marcel Proust |
|
29 | (7) |
| COQ AU VIN a la Gabriel Garcia Marquez |
|
36 | (8) |
| MUSHROOM RISOTTO à la John Steinbeck |
|
44 | (4) |
| BONED STUFFED POUSSINS à la Marquis de Sade |
|
48 | (12) |
| CLAFOUTIS GRANDMÈRE à la Virginia Woolf |
|
60 | (4) |
| FENKATA à la Homer |
|
64 | (6) |
| VIETNAMESE CHICKEN à la Graham Greene |
|
70 | (4) |
| SOLE À LA DIEPPOISE à la Jorge Luis Borges |
|
74 | (8) |
| CHEESE ON TOAST à la Harold Pinter |
|
82 | (7) |
| ONION TART à la Geoffrey Chaucer |
|
89 | |
Mark Crick is a photographer. He lives in London. This is his first book.
London-based photographer Crick's whimsical book consists of pastiches of famous writers having culinary adventures. John Steinbeck's Depression-era risotto is a parched affair: "The porcini lay dry and wrinkled, each slice twisted by thirst." The Marquis de Sade's heroine Justine offers a through-the-keyhole account of her captor's preparation of Boned, Stuffed Poussins: "I had no idea that a small bird could take so much stuffing, but he carried on, using language that my ears could barely suffer, until the poor bird could take no more." Crick easily evokes the serene wisdom of Jane Austen, in a recipe for Tarragon Eggs: "It is a truth universally acknowledged that eggs, kept for too long, go off." From Raymond Chandler's edgy account of cooking lamb to Gabriel Garca Mrquez's epic Coq au Vin, from Harold Pinter's one-act Cheese on Toast to Chaucer's versified instructions for Onion Tart, Crick ranges easily throughout world literature, perfectly capturing the voice of each writer. Not content with this capricious achievement, Crick supplies his own color illustrations, likewise works of pastiche, gently mocking, among others, Andy Warhol, William Hogarth, Jean Cocteau, Vincent van Gogh and Henry Moore. This is a delight for literary foodies. (Nov.)
[Page 46]. Copyright 2006 Reed Business Information.
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