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The Pedant in the Kitchen (Paperback)

by Julian Barnes (Author)
4.0 out of 5 stars See all reviews (3 customer reviews)

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Editorial Reviews

Product Description
The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire. A stern critic of himself and others, he knows he is never going to invent his own recipes (although he might, in a burst of enthusiasm, increase the quantity of a favourite ingredient). Rather, he is a recipe-bound follower of the instructions of others. It is in his interrogations of these recipes, and of those who create them, that the Pedant's true pedantry emerges. How big, exactly, is a 'lump'? Is a 'slug' larger than a 'gout'? When does a 'drizzle' become a downpour? And what is the difference between slicing and chopping? This book is a witty and practical account of Julian Barnes' search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater, and reassured by Mrs Beeton's Victorian virtues. The Pedant in the Kitchen is perfect comfort for anyone who has ever been defeated by a cookbook and is something that none of Julian Barnes' legion of admirers will want to miss.

About the Author
Julian Bames has written nine novels, a book of short stories, and two collections of essays. He has received several awards and honours for his writing including the Somerset Maugham Award (Metroland 1981), and two Booker Prize nominations (Flaubert's Parrot 1984, England, England 1998).

Product Details

  • Paperback: 136 pages
  • Publisher: Atlantic Books (May 13, 2004)
  • ISBN-10: 1843542404
  • ISBN-13: 978-1843542407
  • Product Dimensions: 7.6 x 5.1 x 0.5 inches
  • Shipping Weight: 5 ounces
  • Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)
  • Amazon.com Sales Rank: #1,154,072 in Books (See Bestsellers in Books)

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10 of 11 people found the following review helpful:
5.0 out of 5 stars The Pedant in the Kitchen, November 8, 2006
By Dana Stabenow (Alaska) - See all my reviews
(REAL NAME)      
This review is from: The Pedant in the Kitchen (Hardcover)
Originally written as columns for the Guardian, this collection of foodie essays is by turns hilarious and instructive, as in how many hangman's nooses (one to five) to ascribe to a meal that is going bad fast while hungry guests are whooping it up in the living room, and how the relationship between professional and domestic cook is similar to a first-time sexual encounter ("No, I won't do that"). On every page I found something that made me holler "Comrade!" I have so been everywhere this guy has been in the kitchen.
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1 of 1 people found the following review helpful:
4.0 out of 5 stars A satisfying and complex morsel, January 18, 2008
Barnes wasn't joking when he entitled this book with the word 'pedant' in it to describe his obsession with things culinary. This text is littered with illustrations of just how particular he is, not just about cooking, but also about accuracy, both in the details of recipes and what impressions he draws from other's works or opinions and how they affect him.

"Of course, this still leaves you faced with preparing 'an excellent dinner' for 'those one is fond of'. Again, listen to Pomaine: `For successful dinner there should never be more than eight people. One should prepare only one good dish.' These are his italics, not mine. Don't they make the heart lift?" (p117)

Barnes injects humour into his preoccupation with food preparation and consumption: its ingredients, how they are sourced, their preparation, their origins and any quirky historical fact associated that might add piquancy.

In this book Julian Barnes excels at two things:

1. Unearthing interesting and slightly obscure facts about people, vegetables and the mundane experiences of maintaining a kitchen.

"But then there is the other drawer - the one where items of sporadic usefulness live, the one where everything is tangled up and furtive, into which you insert a tentative hand, not knowing where sharp edges lurk. When did I last empty it? Ten years ago?" (p121-122)

2. Analysing ideas and reflecting wittily on things other than food.

"We might as well suggest that current American military zeal is a consequence of that nation's love of fast food - in which case, an infantryman's widow would probably have a lawsuit against the nearest burger outlet. And if anyone is tempted to believe in an automatic link between protein and aggression, don't forget that Hitler was a vegetarian." (p133-134)

Barnes is an idealist and experiences angst in his desire to reach perfection in the kitchen. Gladly he recognises this and employs self-deprecation, along with sprinkles of culinary history to make this a small but satisfying dish to digest. One small quibble, there are no references to the texts he refers to. It seemed rather ironic after all Barnes' plaints about cooks not revealing all the tricks of their trade in their cookbooks, that he should leave the detail of the sources he refers to out.
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3 of 4 people found the following review helpful:
3.0 out of 5 stars Can't be too careful, December 31, 2007
By Sirin (London, UK) - See all my reviews
This review is from: The Pedant in the Kitchen (Hardcover)
Julian Barnes, most well known for his elegant novels dissecting the core human issues: love, death, the role of memory, the perils of desire has a parallel alternative career as a fine essayist. He started out as a journalist, before turning to fiction full time, but still keeps up the shorter form and does it very well. His Letters From London excellently investigate a number of issues roiling around in the early 1990s period in Britain, and this collection takes a wry look at a narrower theme: the travails of the amateur cook.

Barnes turned to cooking relatively late the day. The kitchen only became a location of tense pleasure in his 30s. He is a cook very much in the strict adherence to the recipe line, worrying exactly how large is a 'medium' onion, and what is a 'glug' of olive oil? So not the Jamie Oliver throw it all in and mash it about heartily school. In many respects, this sharp precision parallels his writing style. Neat, light and elegantly balanced. He refuses to cook a squirrel 'you're just a rat with PR' on the grounds that it, well, looks rather like a dead squirrel and indulges in a minor diatribe against Nigel Slater for a recipe of pork chop that doesn't seem to fit in the frying pan. (This essay earned Barnes more letters of complaint than his polemic against the Iraq war, such are the priorities of the British middle classes).

His erstwhile love of France is also there, with an interesting disquisition on the French distaste for root vegetables and a mention of long time food goddess Elizabeth David. The writing, while always witty and stylish, never quite reaches the high essayistic heights Barnes is capable of. The format - popular column in the Guardian newspaper - probably shoehorned each piece into a fairly predictable audience remit. Nevertheless, a fine book to be enjoyed by Barnesophiles and foodies alike.
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