A Drinking Life: A Memoir
Author: Pete Hamill
Rugged prose and a rare attention to telling detail have long distinguished Pete Hamill's unique brand of journalism and his universally well received fiction. Twenty years after his last drink, he examines the years he spent as a full-time member of the drinking culture. The result is A Drinking Life, a stirring and exhilarating memoir float is his most personal writing to date. The eldest son of Irish immigrants, Hamill learned from his Brooklyn upbringing during the Depression and World War II that drinking was an essential part of being a man; he only had to accompany his father up the street to the warm, amber-colored world of Gallagher's bar to see that drinking was what men did. It played a crucial role in mourning the death of relatives or the loss of a job, in celebrations of all kinds, even in religion. In the navy and the world of newspapers, he learned that bonds of friendship, romance, and professional camaraderie were sealed with drink. It was later that he discovered that drink had the power to destroy those very bonds and corrode any writer's most valuable tools: clarity, consciousness, memory. It was almost too late when he left drinking behind forever. Neither sentimental nor self-righteous, this is a seasoned writer's vivid portrait of the first four decades of his life and the slow, steady way that alcohol became an essential part of that life. Along the way, he summons the mood of a time and a place gone forever, with the bittersweet fondness of a lifetime New Yorker. It is his best work yet.
Vincent Patrick
Pete Hamill's 30 years of writing come to fruition in "A Drinking Life." It is constructed seamlessly, with the pacing and eye for telling detail learned as a novelist and the hard, spare prose of a fine journalist. -- New York Times
Publishers Weekly
Hamill's autobiography entails his long odyssey to sobriety. This is not a jeremiad condemning drink, however, but a thoughtful, funny, street-smart reflection on its consequences. To understand Hamill ( Loving Women ), one must know his immigrant parents: Anne, gentle and fair; Billy, one-legged and alcoholic. The first offspring of this union--Republicans in Belfast, Democrats in Brooklyn--Hamill has a special gift for relating the events of his childhood. He recreates a time extinct, a Brooklyn of trolley cars, Dodgers, pails of beer and pals like No Toes Nocera. He recalls such adventures as the Dodgers' 1941 pennant and viewing the liner Normandie lying on its side in the Hudson River. We partake in the glory of V-J day and learn what life in Hamill's neighborhood was centered on: ``Part of being a man was to drink.'' Puberty hits him and booze helps him to overcome his sexual shyness. But Hamill's childhood ended early. After dropping out of high school he lived on his own, working at the Brooklyn Navy Yard, and drinking with his workmates. Wanting more, he studied art, soon meeting a nude model named Laura who was a lot different from the neighborhood girls, those ``noble defenders of the holy hymen.'' And escape was always on Hamill's mind. First it was the Navy, then Mexico, but it was always the same--drinking nights which today he can't remember. There were fist-fights and jail time in Mexico and he learned that ``drinking could be a huge fuck you to Authority.'' Back home with a job at the New York Post , he mastered his trade at the Page One bar every morning, drinking with other reporters. Much time was spent in saloons away from his wife and two daughters and he remembers the taunts of his childhood, ``Your old man's an Irish drunk!'' Then one New Year's Eve 20 years ago he noticed all the drunkenness and had his last vodka. When asked why, he said, ``I have no talent for it.'' It may be the only talent Hamill lacks. Author tour. (Jan.)
Library Journal
The author of seven novels (e.g, Loving Women , LJ 4/1/89), Hamill has put in over 30 years as a reporter, primarily at the New York Post , where he was recently named, fired, and then rehired as editor-in-chief. Here he ranges from his Depression-era childhood to his years on the beat and as a recovering alcoholic. When the time comes, he'll be on the Today show to plug his book.
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Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans
Author: Susan Spicer
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.
Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted
• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes
• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There issomething else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.
Publishers Weekly
In this mouthwatering debut cookbook, Spicer, noted chef and proprietor of New Orleans's Bayona and Herb-saint, offers a vibrant look at the diversity and breadth of her local cuisine. With more than 170 recipes ranging from Cajun-spiced Pecans and Classic N'Awlins Shrimp Boil to Spicy Thai Salad with Shrimp, Pork, and Crispy Rice Noodles, Spicer highlights the range of the region's cuisine. Shellfish appear in several recipes such as Poached Oysters with Leeks and Bacon, and Shrimp and Tomato Bisque. Sandwiches, gumbos and desserts are also given ample attention. Throughout, Spicer provides brief but helpful descriptions of unusual ingredients such as filé powder and less common techniques like cold smoking. The must-try "Killer Cocktails" section (to-go cup not included) and "Spicer Pantry" list of important tools and ingredients will make any cook happy. This comprehensive guide to New Orleans cuisine will whet the appetite and please the palate. 86 color photos not seen by PW. (Nov.)
Copyright 2007 Reed Business InformationClaire A. Schaper - Library Journal
Readers should not approach this book thinking that its recipes will adhere strictly to traditional New Orleans cooking. Spicer, the noted chef and proprietor of two New Orleans restaurants, offers much more than regional favorites. Organized cooks will especially savor the "Spicer's Pantry" section, featuring her favorite pantry items, often with the brand she feels most confident using frequently. Many of the recipes are complicated and for adventuresome cooks. However, the Turkish Stuffed Eggplant with Spicy Lamb and Rice, for example, can be made more simply and quickly with some easy fine-tuning; the original recipe isn't difficult, but it involves separate items to be made and then assembled. The photographs present a clean and appetizing look at the outcome of the recipes. On the whole, this collection of complex and delicious recipes based on the culinary traditions of the famed Louisiana city will be a welcome addition to any public library cookbook collection.
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