Rogues Writers Whores or 5 Ingredient Grilling

Rogues, Writers & Whores: Dining with the Rich & Infamous, or A Stock of Scrumptious Stories from the Centuries (with scores and scores of recipes)

Author: Daniel Rogov

Throughout history, numerous famous and infamous men and women have contributed in their sometimes perverted but almost always intriguing ways to the world of gastronomy. The stories of those people, their culinary habits and the dishes either created by them, named after them or cherished by them, are the subject of this book. Kings and queens, dukes and duchesses, chefs and restaurateurs, novelists and composers, generals and courtesans—all have had dishes named after them. Follow the fortunes and discover the recipes of over sixty rogues, writers and whores, from Apicius to Zola.

Publishers Weekly

The title is not the only thing saucy in this rich collection that matches 69 brief, punchy biographies of historical foodies with the recipes for which they are associated. Several of the subjects are, themselves, the essence of sauce. There's Louis de Bachameil, for whom the famous French concoction was named; the mysterious Suzette, she of the flaming crepe; and tart-baker Franz Sacher, "a fun-loving man who consumed enormous amounts of his own pastries." Among the rogues' gallery, Lucrezia Borgia had a leek tart named for her on her wedding day (though the food taster probably had the first bite) and the Marquis de Sade enjoyed not whipped cream but rather, Partridge à la Burgundy, brutally stuffed with grapes, chorizo and prosciutto. Though some concoctions prove complex, the writing throughout is refreshingly free of pretense. Rogov, the wine and restaurant critic for the Israeli newspaper Ha'aretz, includes only three Americans—Hemingway, Alice B. Toklas and A.J. Liebling—who are best known for their overseas exploits. Papa is paired with sautéed goose liver, a favorite Parisian dish. It's duckling for Toklas, and Liebling evidently once gorged on Lobster Quenelles in Shrimp Sauce. Bonus points for the many amusing illustrations by Yael Hershberg, which include Louis XIV confronting a pineapple. (May)

Copyright 2007 Reed Business Information

Table of Contents:

Introduction     xiii
Feast of the Gods     1
Patron of Good Fare     5
The Founding Father     11
Muse of Chefs     17
Renaissance Man     23
Food for Tasting     27
In Praise of Gluttony     33
The Florentine Touch     37
A Stomach of a King     41
The Great Bearnaise     43
Bitter Tastes     51
Magic in the Saucepan     55
Fresh Tastes     61
A Lucky Fellow     65
A Man of Honor     69
Delicious Entries     73
Bel Esprit     79
Absolutely Divine     83
A Saucy Lady     89
Modern Times     93
Holding Court     97
Esprit de Corps     103
From the Prone Position     107
The Potato Man     113
La Belle Fanny     117
A Man of Marvelous Taste     123
Cherchez la Femme     127
Revolutionary Dreams     133
A Table for Two     137
On the Table     143
You Are What You Eat     149
Food for Thought     155
Extreme Appetites     159
Battle Rations     163
High Stakes     167
To his Credit     171
Catch of the Day     175
Melting Rendezvous     181
Salon's Food     185
A Russian in Paris     191
Menage a Quatre     195
Music of Dining     201
The Chef of Chefs     205
In a Lighter Mood     209
Culinary Fictions     213
Cafe Notes     219
Soul Food     223
A Piece of Cake     227
Fooling the Critic     231
The Sweet Secrets of the Boudoir     235
Provincial Pleasures     239
Merry Dining     243
Elephant Pie     247
Anna a la Carte     251
One Good Meal Every Day     255
Fair Game     259
Turning the Tables     265
In the Flesh     269
The Perfect Irishman     273
Beyond Madeleines     277
The Prince     283
The Melting Pot     289
To Please Gertrude     293
Continental Fare     297
The Mysterious Dame     301
The Inspector's Plat du Jour     305
Salad Days     311
Cafe Days     315
An American in Paris     319
Oven Temperatures     325
Index of Recipes     327
About the Author     333
About the Illustrator     335

Interesting textbook: The Tai Chi Chuans Internal Secrets or Soul Full Eating

5-Ingredient Grilling

Author: Better Homes Gardens

Do you crave great grilled flavor but lack the time for tedious steps and complicated ingredients? Try grilling the 5-ingredient way! Full of sizzling recipes, this book includes everything you can imagine flipping or flopping on your favorite flame-spitting appliance. Inside you'll find: More than 200 sizzlin' hot recipes for all your favorites including meat, poultry, fish, burgers, sauces, sides, and desserts. A bonus chapter filled with 5-ingredient nongrilled side dishes and desserts-perfect for whipping up at the last minute. A section with 16 menu ideas for parties, get-togethers, and everyday dinners featuring the recipes in this book.