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Wrestling with Gravy: A Life, with Food Hardcover – October 10, 2006


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Product Details

  • Hardcover: 352 pages
  • Publisher: Random House (October 10, 2006)
  • Language: English
  • ISBN-10: 1400062748
  • ISBN-13: 978-1400062744
  • Product Dimensions: 9.3 x 6.4 x 1.2 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 1.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #2,602,587 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Reynolds, a self-described "artistic entrepreneur," has been an actor, a screenwriter, a playwright, a television producer, as well as a food columnist for the New York Times Magazine. As a boy, he first discovered fine dining with his indulgent Uncle Bus, who not only let him order pheasant under glass in a ritzy Madison Avenue restaurant but rescued him from having to eat it by quietly offering to trade plates. Some years later, when his wealthy divorced father gave him a transatlantic first-class ticket on the SS France, the food was so exquisite Reynolds found himself "beginning to wonder if there was anything in life worth doing between meals." While he ultimately found much to do—campaigning for Eugene McCarthy, studying at various acting schools, working with great Hollywood directors—there was always some dish that made each episode memorable. From the "gruesome oatmeal" he's served after a night in jail for trying to crash Kim Novak's private home to the Cinderella truffles he made to seduce his first wife, Reynolds tells the tale as well as sharing the recipe. Even if we don't actually make his pissaladière au confit de canard or the simpler sea urchin ceviche, to read through the intricate steps in these preparations reminds readers of the drama and delight of great eating. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Food writer Reynolds arrived at his vocation via a circuitous route. Scion of a media mogul, he endured his parents' divorce. Despite the ministrations of a succession of generally incompetent psychotherapists, he was expelled from a series of private schools. Settling down, Reynolds embarked on a relatively successful acting career, including a stint at Shakespeare in Central Park. Sailing to London aboard the SS France, he discovered the glories of classic French cuisine. His appetite for women resulted in numerous failed relationships and even landed him in jail when he tried too hard to pursue his infatuation with a movie star. Reynolds writes with good humor and remarkable lack of bitterness about his dysfunctional family, and he sheds perceptive light on the psychological stress of acting auditions. Recipes for dishes that mark his culinary awakening and maturity range from simple eggs to vastly complicated haute cuisine. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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3 of 4 people found the following review helpful By Paul Sussman on September 17, 2009
Format: Paperback
Reynolds is a self-absorbed, boring "artiste" who seemed to think, for no reason I can discern, that the details of his life were remarkable. Furthermore, the "food" in the title is limited to a paragraph or two and a couple of recipes at the end of each chapter.
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