Dinner with Tennessee Williams
By Troy Gilbert
2011
First Published
3.79
Average Rating
180
Number of Pages
<!— .pd-img1 { right; solid; #B8B8B8; } .pd-img2 { left; solid; #B8B8B8; } .pd-fixedwidth {} .pd-content1 { left; } .pd-content2 { left; } .pd-style1 {} .pd-style2 { 1em; } —> Like Hemingway to Cuba or Mark Twain to the Mississippi, certain writers are inextricably tied to their environments-the culture, the history, the people, the cuisine. The plays of Tennessee Williams evoke the ambiance and flavor of the South. Part food memoir and part cookbook, this fresh look at the world of this great American playwright-both in real life and in his plays-is the perfect book for literary lovers and food lovers alike. Each chapter is based on one of Williams' plays and includes a short essay on food references within that play; highlighted food related quotes from the dialogue; a menu divined from the play; and archived photographs from Williams' life. With more than 80 recipes, fans will love the 50 full-color and black and white photos that showcase the recipes, locale, and history of this beloved American writer. Enjoy recipes such Inspired by Tennessee William's Plays Troy Gilbert is a native of New Orleans and the author of New Orleans Kitchens. Greg Picolo is a native of New Orleans and the chef of Bistro Maison de Ville, which offers sophisticated cuisine in the Louisiana Creole style.
Avg Rating
3.79
Number of Ratings
14
5 STARS
36%
4 STARS
21%
3 STARS
29%
2 STARS
14%
1 STARS
0%
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