Inspired by her new home in New England and the slow food movement re-energizing sustainable farming, Kate Christensen picks up where she left off in her last memoir, Blue Plate Special. In an ode to How to Cook a Wolf, M.F.K. Fisher’s classic culinary guide about surviving poverty and war with grace, Christensen creates a tempting, modern stew that will delight readers as only she can, using the magic ingredients of true love, personal appetite, humor, history, and original recipes. Christensen also examines the dilemma of food scarcity in a time of possible climate collapse, turning to her own backyard for long-term solutions. Taking tips from the lives and landscapes of the farmers, fishermen, hunters, and families who live in this grueling northern climate and still produce abundant, healthful food, she retraces the histories of staple ingredients native to the region and explores what it’s like to live, love, and cook on the edge.
“That Christensen, the award-winning author of such novels as “The Epicure’s Lament” and “The Great Man,” ended up in Maine is her good fortune, and therefore ours. The Pine Tree state is a food lover’s paradise. The author enriches the book with her adopted state’s history of lobsters, tales of foraging for black trumpet mushrooms and stories of intrepid Mainers who have worked the land.”―The Washington Post”I like that Ms. Christensen shows us, as M.F.K. Fisher did, the pleasures of a world of food where the scrupulous weighing out of precise calories, vitamins and other nutritional units doesn’t exist, because to labor over it is to exist without spirit… Her book gets us thinking about what we are really hungry for and whether the “rules” of eating have begun to outweigh its pleasures.”―The Wall Street Journal”At its core, “How to Cook a Moose” is a love story. It is Christensen’s tale of embracing joy at midlife― with her younger husband, with a state― and her gratitude for a locally produced, home-cooked feast shared with those you love.”―Star Tribune“[An] exuberant, unabashedly gourmand-esque follow-up to Blue Plate Special… Christensen is eating well, in love, and radiating the ‘quiet internal daily joy of living in a culture based on authenticity and integrity.’”―Kirkus Reviews“An engaging book that uses a love of food and place to frame Christensen’s story of a significant move later in life. Highly recommended for fans of memoirs and of food writing.”―School Library Journal“How to Cook a Moose is as lush, lean, and hardy as the region that inspired it. I devoured every word of ￼this beautifully written book.”―Christina Baker Kline, author of Orphan Train”How to Cook a Moose is Kate Christensen’s gorgeously composed love letter to Maine, its people, and its food. Like Maine itself, it is both cozy and rugged, grounded in a powerful sense of place. One of our finest novelists is one of our best memoirists and food writers, too.”―Rosie Schaap, author of Drinking with Men“How to Cook a Moose is part of a long proud literary tradition that asks: Why do we Americans feel the need to start over? How do we do it? And with whom? And where? Christensen is one of our best, most versatile writers, and her latest is a terrifically smart, funny, disarming story about how we get where we’re meant to go, and what we might eat when we get there.”―Brock Clarke, author of The Happiest People in the World”Christensen does a lovely job of weaving commentary on the variety of dishes they eat with sketches and discussions of the people who grow, pick and cook that food.”―Shelf Awareness”… readers partial to this kind of regional travelogue will find it a treat. “―Booklist”Fans of Christensen’s novels and of her cooking-and-living blog, who have drooled for years over her fairy-tale travel, culinary, and romantic adventures with Brendan, will delight in the raucously, unabashedly ecstatic paean to her adopted home in “the northern corner” of New England, and to her delicious, contented life.”―Chicago Tribune”And ultimately that is what this rhapsodic memoir is about: celebrating good, fresh food, prepared with love–while the issue of how sustainable it all is inevitably weaves its way into the narrative, the real message is, let’s simply appreciate it while we can.”―Bill Lundgren, guest contributer on Bill and Dave’s Cocktail Hour”Irrepressible as ever, Christensen is more narrator than centerpiece here, on a quest to uncover the true Maine spirit. Her interweaving of research, history and interviews works to good effect.”―Joan Silverman, Portland Press Herald”An utterly transporative and joyful memoir.”―Abbe Wright, Editor of Read it Forward”As a stand-alone, the book serves up heartfelt reflections on the food history of Maine and insights into the ways we build community, meal by meal. It illuminates, through rich, meaty portraits of the chefs, foragers, fishermen, hunters, and farmers who make up the culinary fabric of the state. As a continuation of the social and culinary classic How to Cook a Wolf, it leaves the reader hungry for more.” (Simran Sethi, The Los Angeles Review of Books)
About the Author
Kate Christensen is the author of Blue Plate Special: An Autobiography of My Appetites as well as six previous novels, including The Epicure’s Lament and The Great Man, which won the 2008 PEN/Faulkner Award for Fiction. She writes about food, drink, life, and books for numerous publications, most recently The New York Times Book Review, Bookforum, Cherry Bombe, Vogue, Food & Wine, The Wall Street Journal, and many anthologies. She blogs about food and life in New England at katechristensen.net. Christensen lives in Portland, Maine, and the White Mountains of New Hampshire.
Kate Christensen is a seriously accomplished novelist with a Pen/Faulkner award in her pocket (The Great Man, 2008). But she’s also written a well-received food–related memoir called Blue Plate Special, and in How To Cook A Moose she returns to that genre. That is nothing but a good thing. How To Cook A Moose is the sexy, witty and charming chronicle of Christensen’s move to and ongoing familiarization with Portland, Maine and environs. Her focus is obviously on the gastronomic, and there’s a lot to like about that (including mouth-watering recipes), but what made it even more engaging for me was how she used those culinary insights as a jumping-off point for beguiling musings on life and love.
A wonderful intimate look at Kate Christence life.Kate&her Much younger as she says live in n boyfriend moved from NY to Maine.In Maine she treats us to recipes for wonderful food describes delicious restaurants & shares her life there .A wonderful warm look at her daily life in Maine& so many yummy recopies to try
I live in Maine and I discovered more good STUFF about our great state, and its food and history, from this well written and amusing book. Christensen is a terrific writer who puts you right in the scene — she doesn’t hold back, which I like too. Anyone who has ever been to Maine, wants to go to Maine, lives in Maine should READ THIS BOOK. Val Marier
- Title: How to Cook a Moose: A Culinary Memoir
- Autor: Kate Christensen
- Publisher (Publication Date): Islandport Press, Inc.; Reprint edition (September 13, 2016)
- Language: English
- ISBN-10: 1939017734 | 193403147X
- ISBN-13: 978-1939017734 | 978-1934031476
- Download File Format: EPUB, PDF