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.
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.
Heart wrenching and beautiful. Bravo!
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.