Abe Opincar Fried Butter

ISBN 13: 9781569473597

Fried Butter

3.23 avg rating
( 62 ratings by Goodreads )
 
9781569473597: Fried Butter

"Clever and witty."—Chicago Tribune

"The writing is offbeat, achieving the trick of seeming at once grounded and untethered. . . . Elemental acuity and the burlesque combine here to delicious effect."—Kirkus Reviews (starred)

"A joyous revelry in good food even when the memories evoked are bittersweet."—USA Today

"Mixes humor and wisdom. . . . Full of piquant philosophical asides and fascinating culinary lore."—San Francisco Chronicle

"Opincar’s bites-of-passage are ruefully funny."—The New York Times Book Review

Foods, flavors, textures, aromas are like memories for Abe Opincar. He remembers leaving his wife the night he baked chicken, being criticized by French hosts for not properly eating ripe peaches with a knife and a fork, eggs sunny side up and first sex, cornmeal mush and his dotty aunt, garlic and his father’s love. We might look at a photograph or memento. Opincar’s recollections are summoned by food.

His life in California, Kyoto, Jerusalem, Paris, Istanbul and Tijuana is all called up by flavors that bring back the moments and places and people he broke bread with and loved. What’s recalled and savored is sometimes laugh-out-loud funny, or insightful and poignant, but it is always witty and penetrating and wholly beguiling. We eat what we are. Food is life, and Opincar relishes it.

Abe Opincar has published countless articles and writes for The San Diego Reader and Gourmet. He lives in Southern California and New York.

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About the Author:

\Abe Opincar was born in San Diego, attended high school in Bordeaux and Kyoto, and studied in Jerusalem. He has earned his living as a writer since he was 20. He now writes for the San Diego Reader reviewing and ranking places of worship (how California can you get?).

From Publishers Weekly:

In this debut volume, Opincar delivers an evocative book filled with reminiscences conjured up by food. Traveling between past and present, he recollects ingredients from the black radishes that take him back to waiting in Paris with his friend Sophie as she anticipates her husband's return, to the taste of a Chateau d'Yquem that reminds him of a dying Dalia, who was responsible for his overseas education and pushing him out into the world. In turn, recollections generate memories of food, When Opincar was sent to school in France at 15 he learned proper French table manners, though he mis-speared an under-ripe peach to disastrous effect, an anecdote he recounts as farce. Not all memories are his own; some are from such friends and acquaintances as Iranian Reza (of saffron), as well as from Niang (with her sad memories of childhood and yams in China); and Opincar's mother remembers the soothing smell of eggs frying in butter when she was pregnant with him. While each group of memories forms an interconnected chapter, the volume lacks an overall structure, sometimes seeming as if the stories were picked at random. Despite this slight drawback, the book is a charming read and a nice addition to the world of food writing.
Copyright 2003 Reed Business Information, Inc.

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