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The Pat Conroy Cookbook (FIRST EDITION)

Conroy, Pat with Suzanne Williamson Pollak

1,409 ratings by Goodreads
ISBN 10: 0385514131 / ISBN 13: 9780385514132
Published by Nan A. Talese, 2004
Condition: As New Hardcover
From Margins13 Books (Atlanta, GA, U.S.A.)

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About this Item

Stated FIRST Edition AND Printing, with full publishers number line present (1-10). A MINT volume in same condition UNclipped dust jacket. NO previous ownership markings at all. 283 pages. A great copy. Mylar protected jacket. Bookseller Inventory # 003181

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Bibliographic Details

Title: The Pat Conroy Cookbook (FIRST EDITION)

Publisher: Nan A. Talese

Publication Date: 2004

Binding: Hardcover

Book Condition:As New

Dust Jacket Condition: As New

Edition: 1st Edition

About this title


The Pat Conroy Cookbook: Recipes of My Life

From the Inside Flap:

America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.

It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.

Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.”

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