Patricia Volk writes a colorful, food-oriented history of her New York Jewish family, including vivid accounts of relatives like her great-grandfather (who introduced pastrami to New York City) and her gorgeous mother, who couldn't cook at all. Nominated for a 2002 James Beard Award.
From the critically acclaimed author of "Stuffed" comes a rich, generous novel that has a lot to say about the complexity of friendship, the use and abuse of secrets, and the restorative power of love--"O, The Oprah Magazine."
'We were a restaurant family, four generations in a six-block radius. When you opened our fridge, food fell on your feet.' Three generations of Patricia Volk's family have been in the restaurant business. Her hallway was the colour of ball-park mustard, the living room was cocoa and the floor was like Genoa salami. At Morgen's, the famous ...
'We were a restaurant family, four generations in a six-block radius. When you opened our fridge, food fell on your feet.' Three generations of Patricia Volk's family have been in the restaurant business. Her hallway was the colour of ball-park mustard, the living room was cocoa and the floor was like Genoa salami. At Morgen's, the famous ...
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