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High Bonnet: A Novel of Epicurean Adventures (Modern Library Food) Paperback – June 26, 2001
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Early in the book, we meet the Baroness, who eats "with eyes half drooped, like a pigeon's in flight, allowing [a] croustade to splinter under her excellent teeth." Jones's splendid creation is also responsible for sending Jean-Marie to his apprenticeship, and thus to our encountering a Vietnamese anarchist; Guido, the roguish Italian kitchen expediter; a dwarf rôtissuer; an alcoholic waiter; a saffron-stashing sauce master, and many more extraordinary characters. Meals are enjoyed and stories are told, like that of a man "ruined by a dish," the creator of a legendary curry recipe who falls disastrously from great heights when he can no longer obtain the dish's "secret" ingredient. A philosophy is also put before us: "Never expect a perfect dinner to come from a clean kitchen," says a character; "as well as expect one from a laboratory." In our own age of mass cooking, it's particularly alluring to follow the adventures of Jean-Marie and company. High Bonnet is a window on a lost world and human activity that today cries for the book's vital passion. --Arthur Boehm
From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.
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The introduction by Anthony Bourdain is a very interesting read. The novel is not so interesting. It moves slowly and is a difficult read.Published on February 5, 2011 by Karen S. Lawler
A refreshing and necessary alternative to the current flood of celebrity-chef worship. Note that Amazon is charging $15 for a book that has a retail price of $11.95.Published on December 14, 2009 by evergene