Description

America’s preferred storyteller, Pat Conroy, is back with a distinctive cookbook that only he might consider. Delighting us with stories of his enthusiasm for cooking and good food and the folks, locations, and excellent foods he's experienced, Conroy blends them together with mouth-watering dishes in the Deep-South and the planet beyond.It all began thirty years back with an opportunity purchase of The Escoffier Cookbook, an improbable and challenging introduction for the novice. But Conroy was significantly more than as much as the job. He put down with unwavering dedication to understand the fundamentals of French cooking—stocks and dough—and moved quickly onto veal demi-glace and pâte brisée.