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A Novel
by Allegra Goodman
Book Reviewed by:Goodman weaves together the worlds of Silicon Valley and rare book collecting in a delicious novel about appetite, temptation, and fulfillment.
Heralded as “a modern day Jane Austen” by USA Today, National Book Award finalist and New York Times bestselling author Allegra Goodman has compelled and delighted hundreds of thousands of readers. Now, in her most ambitious work yet, Goodman weaves together the worlds of Silicon Valley and rare book collecting in a delicious novel about appetite, temptation, and fulfillment.
Emily and Jessamine Bach are opposites in every way: Twenty-eight-year-old Emily is the CEO of Veritech, twenty-three-year-old Jess is an environmental activist and graduate student in philosophy. Pragmatic Emily is making a fortune in Silicon Valley, romantic Jess works in an antiquarian bookstore. Emily is rational and driven, while Jess is dreamy and whimsical. Emily’s boyfriend, Jonathan, is fantastically successful. Jess’s boyfriends, not so much—as her employer George points out in what he hopes is a completely disinterested way.
Bicoastal, surprising, rich in ideas and characters, The Cookbook Collector is a novel about getting and spending, and about the substitutions we make when we can’t find what we’re looking for: reading cookbooks instead of cooking, speculating instead of creating, collecting instead of living. But above all it is about holding on to what is real in a virtual world: love that stays.
With its well-developed characters, and a literary plot that touches on human nature, family, and the complexity of life, those who enjoy character-driven books about human nature, family, and the complexity of life, will find The Cookbook Collector an enjoyable summer read...continued
Full Review
(758 words)
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(Reviewed by Cindy Anderson).
In The Cookbook Collector, George purchases a large collection of old and rare cookbooks - all of which exist in real-life.
Cookbooks have a wonderful and interesting history. The earliest surviving recipe collection in English are the 200 or so recipes known as the The Forme of Cury ("The Rules of Cookery") which is believed to have been written on vellum around 1390 by King Richard II's chefs, but was not put into book form until 1790. Below is a sample recipe from that volume, along with my own modern translation:
Caboches in Potage (Cabbage Soup)
Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorve smal. And do (th)erto safroun & salt, and force ...
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