If, sooner or later, we all face the challenge or the pleasure of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast.
From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to make from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty snacks. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely—or just hungry—evening home alone.
Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor—and finally, recipes that require no division or subtraction.
"I have friends who begin with pasta, and friends who begin with rice, but whenever I fall in love, I begin with potatoes. Sometimes meat and potatoes and sometimes fish and potatoes, but always potatoes. I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them." —Nora Ephron, "Potatoes and Love: Some Reflections"
"After the visitors had left, I would stand over the sink and eat whatever was around, whatever I needed in order to go and do the work that I love. Even now it is a picture of heaven to me, an evening spent alone and well fed in the tradition of my own low standards." —Ann Patchett, "Dinner for One, Please, James"
"To begin: buy yourself some raw tiger-tail shrimp, medium size, two pounds at least. Why tiger tail? Because they are the coolest to order." —Steve Almond, "Que Sera Sarito"