Description

Book Synopsis
America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.

It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.

Each chapter opens with a story told with the inimitable brio of the a

The Pat Conroy Cookbook

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    £19.00

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    RRP £20.00 – you save £1.00 (5%)

    Order before 4pm today for delivery by Mon 17 Aug 2026.

    A Paperback by Pat Conroy, Suzanne Williamson Pollak

    10 in stock

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      Publisher: Knopf Doubleday Publishing Group
      Publication Date: Publication Date: 8/11/2009 12:00:00 AM
      ISBN13: 9780385532716, 978-0385532716
      ISBN10: 0385532717
      Also in:
      Biography: writers National and regional cuisine

      Description

      Book Synopsis
      America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.

      It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.

      Each chapter opens with a story told with the inimitable brio of the a

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