Dominique Fabre's The Waitress Was New (2005) Trans. Jordan Stump Archipelago Books, 2008 It begins very simply. "The waitress was new here." Pierre is not new; he has been the barman for years and years and years. When he watches the new waitress approach, it's the perspective of a seasoned
Rick Smith's and Bruce Lourie’s Slow Death by Rubber Duck Knopf, 2009 By the time the average woman grabs her morning coffee, she has applied 126 different chemicals in 12 different products to her face, body and hair. You’re thinking about it now, aren’t you? Even if you’re not a
Agnes Jekyll’s Kitchen Essays (1922) Persephone No. 30 Persephone Books, 2001 Agnes Jekyll explains in her introduction to Kitchen Essays that these pieces have been published in book form as a result of readers of The Times having requested such a ready reference. These traditional recipes and rituals straddle nostalgia and practicality,
Massimo Marcone’s Acquired Tastes Key Porter, 2010 The subtitle of Massimo Marcone’s book gives it all away: “on the trail of the world’s most sought-after delicacies”. After briefly considering what constitutes a delicacy, and how the concept shifts across time and varies between cultures, the author focuses on a handful
Catherine M.A. Wiebe’s Second Rising (1984) Blue Butterfly Books, 2009 Thanks to Melwyk, who bookchatted about this first novel in such a way (at The Indextrious Reader) that I simply had to follow up. And in the immediate way. Not in the still-lingering-on-the-TBR-list-years-later kind of way. (Not that there’s anything
