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Broccoli and Other Tales of Food and Love
Broccoli and Other Tales of Food and Love
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Broccoli and Other Tales of Food and Love

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Author: Vapnyar, Lara

Brand: Anchor

Color: Multicolor

Edition: Reprint

Number Of Pages: 148

Release Date: 02-06-2009

Details: Product Description Each of Lara Vapnyar's six stories invites us into a world where food and love intersect, along with the overlapping pleasures and frustrations of Vapnyar's uniquely captivating characters. Meet Nina, a recent arrival from Russia, for whom colorful vegetables represent her own fresh hopes and dreams . . . Luda and Milena, who battle over a widower in their English class with competing recipes for cheese puffs, spinach pies, and meatballs . . . and Sergey, who finds more comfort in the borscht made by a paid female companion than in her sexual ministrations. They all crave the taste and smell of home, wherever—and with whomever—that may turn out to be. A roundup of recipes are the final taste of this delicious collection. Review “Poignant, piquant and mischievously amusing.” — Wall Street Journal“Elegant. . . . In these stories, food has the power to define characters, propel plots, cause riots and even commit manslaughter.” — The New York Times“The comedy of these amusing character studies would, perhaps, have delighted Chekhov. . . . With Vapnyar, we're seeing the weird and wonderful development of a sophisticated artist.” — San Francisco Chronicle“Charming.... The stories come alive, inviting the reader to explore the kitchen tables and anxious stomachs of the characters.”— The New York Observer About the Author Lara Vapnyar emigrated from Russia in 1994. She is also the author of of the novel Memoirs of a Muse. There are Jews in My House was nominated for the Los Angeles Times Book Prize and the New York Public Library Young Lions Fiction Award, and won the Prize for Jewish Fiction by Emerging Writers from the National Foundation for Jewish Culture. Her work has appeared in The New York Times, The New Yorker, and Open City. She lives on Staten Island. Excerpt. © Reprinted by permission. All rights reserved. Hot Borscht Today, it's a different picture. It's been raining nonstop, and it's suddenly cold outside. I'm wearing jeans and a sweater and my husband's thick socks—I can't believe I was sweating in a tank top and shorts just a few days ago. The gas heater in our trailer has been broken for years, and the owners won't bother fixing it. They never live here themselves, and summer renters apparently don't need heat. "It's a rundown trailer," my husband says. "What do you expect?" We rent it for seven weeks for the price of what you'd typically pay for two, and I'm usually happy with the bargain. Not on a day like today, though. We tried an electric heater, but it was expensive and seemed to warm only the ten-inch area around it. What we do is this: We turn all four stove burners on and put four large pots of water on to boil. (We could try baking pies, but there are mice living in the oven, and I really don't want to go there.) While the water is boiling on the stove, we cuddle with the kids under a huge blanket and watch Young Frankenstein on my computer. (We never get tired of watching Young Frankenstein.) Well, I think, since we need to keep four large pots on the stove, why not cook borscht in one of them? I can cook and still keep an eye on Young Frankenstein. Ingredients 3 or 4 fresh beets 3 or 4 potatoes 1 medium carrot 1 medium onion 3 stalks of celery Olive oil 2 tablespoons tomato sauce 2 quarts beef broth Salt and pepper 1 or 2 bay leaves 1 tablespoon white vinegar Sour cream Chopped parsley and garlic (optional)    1. Chop vegetables and sauté them right in the soup pot, in a little olive oil and the tomato sauce, for 15 to 20 minutes.    2. Pour the store-brought beef broth over the mixture. When it starts to boil, add salt, pepper, a bay leaf or two, and vinegar, and let the soup simmer until everything is tender, which sometimes takes so long that Young Frankenstein ends before my borscht is ready.    3. Hot borscht is served with sour cream just like cold borscht. I like to chop some parsley and garlic, smash the two together with a pinch of salt, and sprinkle this

EAN: 9780307279880

Languages: English

Binding: Paperback

Item Condition: UsedLikeNew