Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking "Signed"

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Synopsis: From James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn't turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food. But love does strange things to people, and when Elissa met Susan ? a small-town Connecticut Yankee with parsimonious tendencies and a devotion to simple living ? it would change Elissa's relationship with food, and the people who taught her about it, forever. With tender and often hilarious honesty (and 27 delicious recipes), Poor Man's Feast is a universal tale of finding sustenance and peace in a world of excess and inauthenticity, and shows us how all our stories are inextricably bound up with what, and how, we feed ourselves and those we love. Review: Q&A with Elissa Altman Q. How did you decide to start your blog, Poor Man's Feast, back in 2008? A. I had just come off many years as a food writer for magazines, a stint as a restaurant critic, and a frequent food radio guest host, and I realized that there was very little public discourse about food as sustenance; instead, our public discussion about food was tied to food as fuel, food as health, food as entertainment. So when I started Poor Man's Feast in 2008, it was my goal to create a narrative about the way we feed ourselves and others in our homes, in our lives, in our collective past. I wanted to talk about simple food as the thing that brings us together as people, rather than divides us. Q. You've been a cookbook editor, a columnist, a personal chef, and a caterer. How does blogging compare to your previous food careers? A. It's very gratifying; for one thing, it provides an almost instantaneous connection to the public. For another, my readers can tell me what they like, what they expect, what they want with great immediacy. They keep me engaged and connected, and I've learned more about food and the way we eat in this country than I did when I was doing any of those other jobs. I'm still a cookbook editor, though, and I love that job because, quite simply, I adore the art and practice of making books. I'm a total bibliophile; it's an embarrassing addiction. Q. Do you think your writing or the blog has evolved over the past five years? How so? A. Gosh, I certainly hope so. When I started writing the blog, it tended to be very sly and sometimes even a bit attitudinal, and back then, that was okay. But what I think has happened --- at least what my readers have told me has happened --- is that it's become far more narratively driven instead of recipe driven; I'm telling more stories that revolve explicitly around food and family and life. Today I seem to be writing a lot more about what it means to be living and cooking in 2013 America while holding down a job (or three), commuting, finding a few more gray hairs in the morning, but always thinking about what's cooking at the end of the day. Q. How was working on the book different than working on the blog? Were there any specific challenges to writing a book that you don't encounter on the blog? A. Because my blog is narratively driven, when I sit down to write it I often don't know where I'm going to wind up (and consequently, I have a lot of bits and pieces of things in my drafts folder that have never come to fruition). The book, which took 16 months or so to write, was also an evolutionary process involving the recesses of my memory and often stark realizations that I grew up thinking of food the way I did because of my parents' polar opposite relationships with it. Once I started writing though. N° de ref. del artículo 0000646

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