- Paperback: 304 pages
- Publisher: Nan A. Talese; Reprint edition (August 11, 2009)
- Language: English
- ISBN-10: 0385532717
- ISBN-13: 978-0385532716
- Product Dimensions: 7.4 x 0.8 x 9.2 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 191 customer reviews
- Amazon Best Sellers Rank: #157,295 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ Free Shipping
The Pat Conroy Cookbook: Recipes and Stories of My Life Paperback – Deckle Edge, August 11, 2009
Frequently bought together
Customers who bought this item also bought
From Publishers Weekly
This effort from the author of The Great Santini and The Prince of Tides is a joy on several levels. Conroy might not be the first to disguise a memoir as a collection of foodstuffs, but it's hard to imagine a more entertaining, honest and outlandish effort. In 21 chapters and 100 recipes, he traces his masticating, lusting, family-crazed, traveling life from a dysfunctional childhood in the South (with a tyrannical father and a mother who thought of cooking as "slave labor"), to gourmet adventures in Rome, Paris and the table of Alain Ducasse. The book aches with tales of times when eating is at its most urgent: in the face of love, or death, after an all-nighter with the guys or in the company of other great eaters. It's hard not to admire Conroy's innate ability to spin a yarn. And the food's not bad, either. From Conroy's days in the Carolina Low Country there are Crab Cakes and Peach Pie. In Italy, it's Ribollita and Saltimbocca alla Romana. A chapter entitled "Why Dying Down South Is More Fun" suggests proper fare for mourning, such as Pickled Shrimp and Grits Casserole. As Robert Frost might have pointed out, writing prose in a cookbook is like playing tennis without a net. Conroy is free to scatter his memories like buckshot with no real worries of chapter endings, plot lines and character development. In his hands, the technique propels both writer and reader into a state of fullness.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
Fans of Conroy's novels will snap up copies of their idol's cookbook for more than just its recipes. Although Conroy offers a few recipes for dishes that he has loved since childhood, he comes to admire more sophisticated fare when celebrity gives him access to whatever his tastes may desire. Conroy's earliest introduction to cooking came from the pages of Escoffier, the rigorous French chef who based his cuisine on stocks, and his example influenced Conroy's cookery forever. A stay in Rome gave Conroy nearly equal appreciation for Italian cooking. The true savor of the book rests in Conroy's ability to tell absorbing tales of how divergent dishes and exceptional ingredients came to be important to him. Thus, one of the book's vivid moments comes in a discussion of Vidalia onions with Conroy relating a hilarious story involving football, Wild Turkey, and a tart-tongued septuagenarian southern belle. Literary historians will particularly relish Conroy's account of how he came to write the ending of The Great Santini (1976). Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Wadmalaw is the most Southern of the three islands after Charleston....First there is James Island, then Johns, and then Wadmalaw. I learned Gullah. Or I think I did. I actually attended a 2 room schoolhouse on Wadmalaw Island - and after the 7th grade I was sent to Ashley Hall in Charleston, like all proper southern girls.
And like all proper Southern belles, I did not read Pat Conroy until I got the hell away from debutante balls and propreity and had myself a good time - all so I could really enjoy this man's books!
I wanted to move to the lowcountry from my exiled status in Florida several years ago... to rent a place on the last bastion of Gullah culture I could find... Daufuskie Island. It almost happened, and I was ready to live less than a quarter mile from the famous schoolhouse where he taught. The school is talked about in hushed, reverant tones. It is used for the many meetings now taking place between the actual inhabitants of Daufukie and the rich newbies who want to develop the heck out of the island.
I blame Pat Conroy totally for never letting me give up my fight to get back to my beloved land. My marshes. My shrimp boats.
This quest to return to the low country is never ending. Reading this latest book is another impetus in my saddened soul to return to where I know I belong, and where Pat Conroy so sweetly describes my heart's desire when he is describing to his student, Jake, (in 'The Water is Wide') his love for oysters:
"You like those oysters, teacher?" Jake asked me. "They taste good?"
"Heaven. It's like tasting heaven, Jake," I answered.
"You know what you're tasting, teacher?" Jake said. "You're tasting last night's high tide. Them oysters always keep some of the tide with them. It sweetens them up."
Conroy sweetens me up. He convinces me that no matter how many obstacles might get in my way, I will return to my own heavenly paradise.
With each book, Pat Conroy just keeps sweetening the pot.