When her recipes are subsumed into the mythos of the domicile.
Some had Julia Child as their mentor. I had Ms. Hazan. And apparently I’m in good company…
(It’s true, too, what she says about the necessity of adding milk to mellow the meat you use to make the Bolognese!)
A nod to Kierkegaard and Walker Percy: existentialist tomfoolery, political satire, literary homage, word mongering, a year-round summer reading club, Dylanesque music bits, apocalyptic marianism, poetry, fiction, meta-porn, a prisoner work-release program.
Søren Kierkegaard
Walker Percy
Bob Dylan
Literature & History
Letters from an American
Beau of the Fifth Column
This American Life
The Writer’s Almanac
San Diego Reader
The Stranger
The Inlander
Adoremus
Charlotte was Both
The Onion
From Empty Hands
Ellen Finnigan
America
Commonweal
First Things
National Review
The New Republic
All Manner of Thing
Gerasene Writers Conference
Scrutinies
DarwinCatholic
Catholic and Enjoying It
Bad Catholic
Universalis
Is My Phylactery Showing?
Quotidian Quintilian
En pocas palabras
William Wilson, Guitarist Extraordinaire
Signposts in a Strange Land
Ben Hatke
Daniel Mitsui
Dappled Things
The Fine Delight
Gene Luen Yang
Wiseblood Books
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How did you discover her? My introduction came, of course, when Nieto had our section to his home, and served us her organ meat stew, and read aloud from Classics of Italian Cooking about how wonderful it was. We, alas, were not convinced.
My proper introduction came, I think, from Horton, who spoke of it as the one cookbook that a person needed to own.
She brought joy to many. God rest her soul.
In grad school, our mutual friend Mr. Keating decided “Essentials of Classic Italian Cooking” would be a good wedding anniversary gift. He was thinking for the wife; I was thinking for me. Well, in the end, of course, I won – one of the few rare victories of JOB since 1994 – and of course it was a victory for Mrs. JOB anyway because, well, what wife doesn’t want a husband who cooks? Well, yuh-eah!
I second Horton’s wisdom, at least in reference to ECIC if not CIC – and in fact Mr. Keating stated something very similar when he presented us with our own copy.
I converted her diced tomato, parsley and red pepper with shrimp bruschetta into a pasta sauce (add one can of crushed toms to every three cans of diced). It is a regular Friday night staple.
Also, like many I assumed Italian food was merely a synonym for pasta.
Nuh-uh.
Her roasts and stews and soups bring the audience to their feet (and then quickly to their seats) when served at Chez O’Brien.
Great. Now I’m hungry and my kitchen is 50 miles away…
JOB
Apologies. It was ECIC that Horton referenced. I bought it for D, but alas, I was thinking of me.
That’s the thing about cookbooks – they tend to automatically set up a dependent-co-dependent relationship which is not necessarily unhealthy….
JOB