As an homo d'un certain âge-- especially one who's floating in and out and around the world of cooking and feeding people for as long as I have-- this post really struck a chord.
I was the eventually erased handy homo son. They all enjoyed and bragged about what I cooked, though that never achieved acceptance or healed any wounds as I’d perpetually hoped it might. Reminds me a bit of The Best Little Boy In The World (John Reid), only his story turned out ok. And while I did catch a few boys through their appetites, it was generally a waste of time to learn to make fabulous hamantaschen for the Jewish hunk, or to create a gluten-free version of Dorie Greenspan’s eclairs for the celiac (sorry Dorie, but they were great). Lust doesn’t appreciate effort the way the County Fair ladies appreciate a crystal clear crabapple jelly. I can’t wait to read this book. Thank you so much Michael Procopio for bringing my attention to you.
" I cooked Richard Olney’s eggplant gratin and baked Elizabeth David’s yeasted saffron cake; made Madhur’s green chutney and Marcella’s porcini lasagne, because cookbooks gave me authority. They were validating. Following a recipe by Paula Wolfert, or Julia, or James Beard, the ability to smell and taste and feel a dish those authors once smelled and tasted..."
John you hit the notes of my life every time. I have cooked, loved and savored all of these legends. I am really looking forward to your new book. I discovered several of this queer cooks hiding in the pages of your Beard Bio and now have them on my shelf, such as Felipe Rojas-Lombardi.
I’m glad you’re cooking again. And I’m excited to read your new book. The world is a better place because you’re in it, writing and cooking again ❤️
As an homo d'un certain âge-- especially one who's floating in and out and around the world of cooking and feeding people for as long as I have-- this post really struck a chord.
Please let us know when we can preorder. Thanks.
I was the eventually erased handy homo son. They all enjoyed and bragged about what I cooked, though that never achieved acceptance or healed any wounds as I’d perpetually hoped it might. Reminds me a bit of The Best Little Boy In The World (John Reid), only his story turned out ok. And while I did catch a few boys through their appetites, it was generally a waste of time to learn to make fabulous hamantaschen for the Jewish hunk, or to create a gluten-free version of Dorie Greenspan’s eclairs for the celiac (sorry Dorie, but they were great). Lust doesn’t appreciate effort the way the County Fair ladies appreciate a crystal clear crabapple jelly. I can’t wait to read this book. Thank you so much Michael Procopio for bringing my attention to you.
Aaah! This is so beautiful. Can’t wait for this book!
" I cooked Richard Olney’s eggplant gratin and baked Elizabeth David’s yeasted saffron cake; made Madhur’s green chutney and Marcella’s porcini lasagne, because cookbooks gave me authority. They were validating. Following a recipe by Paula Wolfert, or Julia, or James Beard, the ability to smell and taste and feel a dish those authors once smelled and tasted..."
John you hit the notes of my life every time. I have cooked, loved and savored all of these legends. I am really looking forward to your new book. I discovered several of this queer cooks hiding in the pages of your Beard Bio and now have them on my shelf, such as Felipe Rojas-Lombardi.
- Kevin. San Francisco, Calif.
Not enough ❤️🍳🏳️⚧️ for this.