Keeping House: A Novel In Recipes by Clara Sereni

By Clara Sereni

Food and its practise play an imperative position during this novel of a tender Italian lady suffering to discover her personal identification in a family members of sturdy personalities and colourful figures.

"Over a hundred recipes consultant and form Sereni’s autobiographical novel of self-discovery … foodies will have fun with studying find out how to make Arugula unfold, Vitello Tonnato (Veal with Tuna) and Zabaione Ice Cream." — Publishers Weekly

Part autobiographical novel and half cookbook, Keeping House tells the tale of a tender Italian lady suffering to discover self-definition and self-identity. Born right into a famous Jewish Italian relatives jam-packed with robust personalities and colourful figures, Clara narrates the funny, dramatic, and sometimes poignant occasions that tell her existence. Intertwining recipes along with her narrative, Clara makes use of nutrition as markers for the cornerstones of her existence, permitting her to find and consider either private and non-private events—a Yom Kippur dinner, fascism and antifascism, the early years of the younger Italian republic, the politics and tradition of the Italian left, the openness of the Nineteen Sixties and '70s, and the retreat into privateness of the 1980s.

“…a captivating and poignant novel … it represented an cutting edge Italian foray right into a varied style of up to date literature that was once a prepare dinner e-book (and no longer only), a singular (and now not only), in addition to a memoir (and not just) … the radical works since it engages us completely; it really is nutrients for concept and nutrients for nourishment. Congratulations to the translators … Readers won't remorse accepting their invitation ‘to meditate at the quite a few classes and to enjoy them as well.’” — Quaderni D’Italianistica

"[Sereni's] ferocious refusal of the overbearing relations and the normal couple is softened by means of her loving knowing of the various roles in existence and culinary rituals. they're all elements of an id that manifests itself in her paintings and friendships, in her mosaic-style existence, the place eggplants, cloves, beans, meatballs, and ‘crostini’ can develop into parts of creativity." — Indice

"I just like the numerous ways that foodstuff impacts the improvement of a tender girl, whose lack of her organic mom is still an untapped craving during this fictionalized autobiography. the conventional province of girls, the kitchen, Sereni indicates, is not any mere security opposed to the world." — Mary Jo Bona, editor of The Voices we supply: fresh Italian/American Women’s Fiction, moment Edition

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Introduction 17 questions on the differently perceived relationships between food, health, and socioeconomic classes. The representation of food as both physically and emotionally curative informs many dishes and ingredients in the book and further signifies the role of food as a metaphor for the creative exchange between memory and imagination. Stracciatella, a traditional, popular Roman soup made out of clear meat stock where a beaten egg is dropped and flavored with Parmesan cheese, and Stuffed Cabbage Rolls, an Eastern European dish, represent the foods of absence.

I let it cook on low heat, covered, for about an hour, or until the onion pieces are almost completely pulp. I remove from the heat and add the whiskey. In a baking casserole, I arrange alternating layers of homemade bread sliced thinly, cheeses, onion sauce, beginning and ending with the latter. Before serving, I put it into a hot oven for about ten minutes. My first home was made up of two rooms, a bathroom, a galley kitchen, and a terrace three times the size of the apartment. When I moved there I owned a bed, a bookcase made from fruit crates, a sofa with particularly aggressive springs, and an electric coffee pot.

When the semolina is more or less cooked (after about ten minutes), I remove the pot from the burner and add the other ingredients, mixing thoroughly and quickly, so that the eggs don’t cook. I then pour the mixture on a marble table surface, and smooth it out to a thickness of half a centimeter at most, using the wet blade of a knife. I let the mixture cool completely, and cut it into squares, or into circles by using a demitasse. ) for fifteen minutes or until golden brown. Naturally, I serve the gnocchi in the baking dish.

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