By Caroline Grant, Lisa Catherine Harper

With out mantras or manifestos, 29 writers serve up sharp, candy, and candid stories; salty irreverence; and scrumptious unique recipes. nutrients is a lot more than what we consume. The Cassoulet kept Our Marriage is an anthology of unique essays approximately how we examine (and relearn) to devour, and the way pivotal foodstuff is past the desk.

With essays from:

• Keith Blanchard
• Max Brooks
• Melissa Clark
• Elizabeth Crane
• Aleksandra Crapanzano
• Gregory Dicum
• Elrena Evans
• Jeff Gordinier
• Caroline M. Grant
• Phyllis Grant
• Libby Gruner
• Lisa Catherine Harper
• Deborah Copaken Kogan and Paul Kogan
• Jen Larsen
• Edward Lewine
• Chris Malcomb
• Lisa McNamara
• Dani Klein Modisett
• Catherine Newman
• Thomas Peele
• Deesha Philyaw
• Neal Pollack
• Barbara Rushkoff
• Bethany Saltman
• okay. G. Schneider
• Sarah Shey
• Stacie Stukin
• Karen Valby

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Additional resources for The Cassoulet Saved Our Marriage: True Tales of Food, Family, and How We Learn to Eat

Sample text

Rum 1/2 oz. Tequila 1/2 oz. Triple Sec Cola Pour liquors into a Collins glass then fill with the cola. Mai-Tai 2 oz. Light Rum 1 oz. Triple Sec 1 tbsp. Orgeat Syrup 1/2 tsp. Powdered Sugar 1 tbsp. Grenadine 1 tbsp. Lime Juice Shake well with ice. Strain into an old-fashioned glass 1/3 filled with ice. Garnish with a cherry and a pineapple wedge. Serve with a straw. Manhattan 1 1/2 oz. Whiskey 3/4 oz. Sweet Vermouth 1 dash Bitters Stir with cracked ice then strain into a cocktail glass. Serve with a cherry.

Boiling Water Combine all ingredients in a coffee cup and stir well. Sprinkle with ground nutmeg, add cloves and a cinnamon stick. Wild Irish Rose 1 1/2 oz. Whiskey 1 1/2 oz. Grenadine 1/2 oz. Lime juice Club soda Fill a highball glass with ice. Add all ingredients except club soda and stir. Fill with club soda. Bartending Made Easy Janette Dixon 43 Wine Cooler Wine 7-up Fill a Collins glass half filled with ice half way with wine. Fill with 7-up and garnish with a cherry Zombie 1 oz. Light Rum 1/2 oz.

Bartending Made Easy Janette Dixon 39 Sloe Gin Fizz 1 1/2 oz. Sloe Gin 1 tsp. Sugar Juice of 1/2 Lemon Club Soda Shake all the ingredients except club soda well with cracked ice. Strain into a highball glass over 2 ice cubes. Fill with chilled club soda and stir gently. Sloe Vermouth 1 oz. Sloe Gin 1 oz. Dry Vermouth 1 tbsp. Lemon Juice Shake well with cracked ice then strain into a cocktail glass. Strawberry Daiquiri 1 oz. Light Rum 1/2 oz Strawberry Schnapps Juice of 1/2 Lime 1 tsp. Sugar 1 oz.

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