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Salman Rushdie: Lamb Korma
You can’t escape food when reading Salman Rushdie. Start looking and suddenly it’s everywhere: Pyarelal’s saffron pulao in Shalimar the Clown, Sisodia’s feast in The Satanic Verses, the grandmother’s...
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J.D. Salinger: Roast Beef with Dijon Herb Rub
I have never been someone who is good at eating alone. I’m sure there are people who pull it off beautifully: pulling up a stool at a bar, trading witty banter with the wait staff, exuding total...
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T.S. Eliot: Duck à l’Orange
T.S. Eliot once asked his messenger boy what he would do with £5,000. “I’d have a good dinner,” the boy said. “Duckling and green peas, gooseberry tart and cream.” Having just moved to London, Eliot...
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Victor Hugo: Venison with Balsamic Blackberry Glaze
Whether you’re reading a Russian classic or a Great American Novel, Big Books tend to make big demands: on your time, your concentration, your upper arm strength. Just cracking one open can seem...
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