Tag: memoir

August 6, 2024 – Living In a Foreign Language

August 6, 2024 /

Living in a Foreign Language by Micheal Tucker is the Left Coast Culinary Book Club selection for July. I am not just the a member but the President. Remember that one? Unfortunately, I am keeping up with the reading but I have been missing the gatherings. Fortunately, the group is doing a good job carrying on without me.

This book is an easy read by an actor that had his heyday in the 1990s. Tucker was the star of a TV show called LA Law and when the show ended he kind of checked out according to the book. The book is about what happened next which seems to be a shift toward spending more time in Italy.

As many Mediterranean cultures go, there is a heavy influence of food and leisure in their lifestyle. This story is no exception. There is a lot of talk about pasta and meals take a heavy role in the story. The search for the best butcher or cheese monger or fruit vendor. Then there is the ever present garden of peppers, tomatoes, eggplant and zucchini. A giant bread oven sits dormant in the back yard and looms foreboding to be used.

As much as food plays a role in this book, the real star is the is the house. There is the torrid love affair on first meeting. After it has been secured, there is a major remodeling project to double the size of the structure. Each time there is a separation, Tucker longs to come back again.

The story is set in Umbria. I would say that is the lesser known Tuscany. What I mean is that it is rolling hills, picturesque and is mostly rural. The region is commonly referred to as the breadbasket of Italy. At least that is what I learned when I watched the Stanley Tucci Netflix series on Italy.

The book is light. There were elements of humor throughout the book. I liked that. It was one of the nicer memoirs that I have read about people that I don’t really care about. The self deprecating approach that Tucker takes is much preferable to the smugness of Tucci. As you know, I like to work on houses as well as cook.

While I have been to Italy, I am not drawn to Italian cuisine. I certainly appreciate their love and appreciation of food culture, I could care less about pasta. I guess that I hail from butter culture and not olive oil culture. I keep thinking that if I admire the culture enough, I will eventually like it. So far, it is not true.

End Your Programming Routine: Would I recommend this book? No, not necessarily. If you are a Tucker fan or can’t get enough of Under the Tuscan Sun then I think the imagery would be appealing. I can’t necessarily get behind a celebrity buying his second home in Europe and in the process having to give up his personal assistant in the process. Especially when he hasn’t worked in several years. I am not bitter, I just can’t relate. To each his own.

April 2, 2024 – A Moveable Feast

April 2, 2024 /

A Moveable Feast by Earnest Hemmingway is the March Left Coast Culinary Book Club selection. By an unfortunate series of events, I had to cancel the actual moveable feast as my wife was having a procedure done in preparation for Chemotherapy. The plan was to go crabbing and then have a seafood boil afterwards.

I was introduced to the seafood boil in South Carolina, named the ‘low country boil’. It is sausage, corn on the cob, small boiling potatoes and some kind of regional seafood. We were planning on catching a couple local Dungeness crabs and feasting out. I have come to learn that there are many different versions using crawdads or lobsters or soft shelled crabs depending on what is available regionally.

A Moveable Feast was published posthumously and featured Hemingway’s years in Paris and some of France. It is really a series of writings that he made while he was there and tucked away in his belongings to be discovered after he died. As a result, it is kind of a incongruous set of chapters with different interactions of the period.

Hemingway served in World War I and kind of fell in love with Europe. He spent roughly 1921-1927 living in Paris as a result. While he was there, he tended to rub shoulders with all of the expatriates that were also there. The chapters were some of those interactions with people like Gertrude Stein, Ezra Pound and F. Scott Fitzgerald. By proximity and scene, he also befriended people like Pablo Picasso as well.

Hemingway was an interesting dichotomy. On one hand, he was an artist. He had passion, partied hard and loved hard. On the other hand, he was a man’s man interested in hunting and fishing and bull fighting. Clearly, he was worldly choosing Paris and Cuba for a lot of his life, but ending it in Idaho (literally).

I wouldn’t call myself a Hemingway fan per se but I definitely prefer him to many and most of the contemporary classic writers. I think about The Old Man and the Sea or The Sun Also Rises and remember not hating it like some of the others we read. But, I have to say that this book felt like a money grab. There was no real story, just anecdotes of his run ins with cronies. And not really interesting at that.

I believe that it is called Moveable Feast because nearly all of the chapters center around Ernest at a cafe and talking about writing or talking with other artists. They seemed to have a bit here, then move somewhere else all kind of dreaming and scheming about the work.

This isn’t a culinary book but there is plenty of food and drink in it. Beer, wine, cocktails and coffee flow freely as well. I proposed that if the book offended the senses of the hard-core cookbook readers of the group, they could also check out the PBS series of the same name. That I could get behind. I love Americana and people passionate about what they do.

End Your Programming Routine: My recommendation on this one is skip. If you are extremely interested in the life of Hemingway, then maybe this is your cup of tea. I simply did not find enough value in the book to recommend. I still want to have the seafood boil, but that will likely have to wait until after all of this cancer stuff. For now, I can keep on reading while I play the support role.

June 7, 2023 – 32 Yolks

June 7, 2023 /

This book took me a while to get through. It was most definitely too long at about six weeks. It wasn’t that boring, long or hard to read, it was me trying to squeeze it in with everything else going on. It went to a lot of tennis matches, a number of appointments and mostly nights before bed.

32 Yolks is the May selection of the Left Coast Culinary Book Club. It is a memoir about the early life of Chef Eric Ripert. His name may not be at the front of your brain, but he was a dear friend of Anthony Bourdain and appeared in many episodes of No Reservations. In fact, he was the one who found his body.

I say early life because Ripert has become a world renowned chef at his restaurant called Le Bernadin. This book really only covers his life into the mid 1980s, before he came to the USA. As you can probably guess, there is a lot of life between then and now (almost forty years). While it was published in 2017, I think that it was an attempt to explain the why’s and how’s of his success.

At our meeting, we talked about the book. I was only half way through at that point. One of the members said that compared to other memoirs, this was highly focused on a couple experiences. It was her opinion that by comparison, it was a little single tracked.

I liken this book to one we read about five years ago called Cork Dork (that was pre AltF4.co so I haven’t talked extensively about it). But, becoming a sommelier is a tough experience. It takes a sickening amount of effort (literally) to become an expert in wine. Your personal habits can even effect you senses like your typical diet and scents that you wear.

I personally found it fascinating that the preparation staff would hide ingredients from the chef because the job was so demanding that they could not keep up serving 40 diners a night and working 18 hours a day. The chef demanded that everything be prepared that day and you only got one chance to do it. Some of the employees were suicidal even but they couldn’t resist the opportunity to work for the the absolute best.

I think that you can read this book and understand the real difference between fine dining and everywhere else. There certainly is an element of pretentiousness in fine dining but it is more about precision. It has to look and taste a certain way. I have known this a long time, but it is the main reason that I have a difficult time being satisfied going out to eat. For the most part, the preparation staff does not care or they don’t know what they are doing or they don’t taste the food.

This has happened to me a number of times. Go to a new restaurant, then go back in six months and then go back in two years. The first time is really good and it gets progressively worse each time. Why is that? The owner/creator/chef backs off after things get established and the care about the inspiration or the quality does as well. There is some human nature there, 99% of humans don’t want to kill themselves every day to perform

To be fair, not everything I make is a success either. That is largely because I take risks and I do things once in a while. I also care much less about how things look and I may substitute ingredients which has different effects. But, in my mind there is no excuse to make a bland, breakfast burrito. It’s not that hard especially when the ingredients are so limited.

I enjoyed the book. I say the same things I always say. Read it if you are into cooking, chefs, food and character building experiences. I am not sure that you will learn a lot other than it is hard to be in a Michelin 3-star kitchen but I think that is the part that I found most interesting. Don’t read the book if you are not into those things or you want a light, fairy tale story.

End Your Programming Routine: I think I could read or listen to almost anybody’s story and be entertained if they have something personal to say and tell it in an engaging way. I suppose that this says more about my reviews than anything but I am a interested in humanity. It is the reason why I was a National Geographic subscriber even when I was a college student. People doing what they do fascinates me.