
By Kevin C. Fitzpatrick
Taking the reader throughout the ny that encouraged, and used to be in flip encouraged via, the ambitious Mrs. Parker, this consultant makes use of hardly ever obvious archival photos from her existence to demonstrate Dorothy Parker's improvement as a author, a powerful wit, and a public character. Her favourite bars and salons in addition to her houses and places of work, such a lot of that are nonetheless intact, are exposed. With the charting of her colourful occupation, together with the last decade she spent as a member of the around desk, in addition to her severe deepest lifestyles, readers will locate themselves drawn into the lavish ny urban of the Nineteen Twenties and 30s.
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Additional resources for A Journey into Dorothy Parker's New York
Example text
Even with my wide-angle lens, it’s hard to hide the fact that my kitchen is barely big enough for one person, let alone any professional equipment. And apparently my renown with this fellow wasn’t enough to overcome my kitchen’s shortcomings. Coming from America, where the average kitchen is the size of my entire apartment (and often larger), it was quite an experience learning to bake on a counter so small I had to lift one bowl up before I could set down another. I wasn’t baking so much as practicing crowd control.
Preheat the oven to 375°F (180 C). Liberally butter the bottom and sides of a 2-quart (2-L) shallow baking dish. Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums. In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ cup (100 g) of the sugar, then the milk. Pour the custard mixture over the fruit and bake for 30 minutes.
Simplicity meant our ingredients—fruits, nuts, and chocolates—needed to be absolutely top-notch, and sourcing the best of them was an integral part of our job. Lindsey constantly surprised me with a taste of something new and unexpected—like fresh, tender apricots gently poached in sweet Sauternes to complement their tang, or a scoop of freshly churned rose-flavored ice cream, its perfumed aroma infused with the fragrant petals she’d plucked from her dewy garden that morning. There were golden-brown biscotti with the crunch of toasted almonds, each bite releasing the curious scent of anise, and what became my absolute favorite: wedges of very dark chocolate cake, made with European-style bittersweet chocolate, which were barely sweet.