Cooking for Gracie: The Making of a Parent from ScratchA touching, insightful and uplifting memoir, complete with more than 40 recipes, that recounts a year in the life of a new parent learning to cook for three. Keith Dixon’s passion was cooking. For years, he sustained himself through difficult days by dreaming about the lavish recipes he was going to attempt when he got home—Thai curries, Indian raitas, Sichuan noodles. All that changed when his daughter, Gracie, was born five weeks early, at just four pounds. Keith and his wife, Jessica, adapted to life with a newborn as all parents do: walking around in a sleep deprived haze, trying to bond with Gracie and meet the needs of this new person in their lives—all while dealing with the overwhelming fear that they were going to catastrophically fail in their new roles. After Gracie became a part of their family, Keith no longer had time to cook the way he once knew; when he did find time to make something, he learned the hard way that his daughter woke easily to the simplest kitchen noise, and soon realized that if he wanted his family to eat well, he was going to have to learn to cook all over again. Based on three popular articles in the New York Times, Cooking for Gracie is a memoir of the first year of Gracie’s life, as Keith learns to cook for three—discovering what it means to be a father while still holding on to what made him who he was before his daughter came along. Keith and Jessica’s hilarious and poignant struggles to adjust to life with a newborn will resonate with new parents; foodies’ mouths will water over the tempting meals Keith creates; amateur cooks will laugh at his missteps in the kitchen—and it’s just impossible not to fall in love with the adorable Gracie. A critically acclaimed novelist, Keith Dixon reflects on food, parenting, and cooking with both humor and reverence, and shares the delicious, accessible parent- and family-friendly recipes he discovered along the way. Beautifully written and compulsively readable, Cooking for Gracie is an irresistible and unforgettable story, for foodies and parents alike, of a family of three learning to find their way together KEITH DIXON has been on the staff of the New York Times for seventeen years. He is also the author of two novels: The Art of Losing—which received starred reviews in both Kirkus and Booklist and was named “Editor’s Choice” by the Philadelphia Inquirer—and Ghostfires, named one of the five best first novels of 2004 by Poets & Writers magazine. |
Contents
1 | |
NOVEMBER horror show | 21 |
DECEMBER loneliness management | 37 |
JANUARY le cuisine silencieux | 53 |
FEBRUARY present tense | 68 |
MARCH understudy | 83 |
APRIL sweet nothings | 103 |
MAY buon appetito bambino | 112 |
JULY | 140 |
AUGUST arrivals | 152 |
SEPTEMBER doing time | 160 |
OCTOBER | 171 |
NOVEMBER | 185 |
Other editions - View all
Common terms and phrases
1/2 teaspoon baby baking sheet bay leaf beans begin blender boil bowl braising bread crumbs broiler browned butter cannellini beans carrots cheese child chives chopped fresh coarsely chopped cooking for Gracie crying dan dan noodles daughter diced dinner discard dough drizzling extra virgin extra virgin olive fennel fish flavors flour food processor freshly ground black garlic cloves gently going Gracie's grill ground black pepper hand high heat ingredients Jessica juice kitchen lemon medium minutes night olive oil onion parents parsley pasta peel pepper flakes pizza stone plate Preheat the oven rack radicchio recipe refrigerator rigatoni roast room temperature rosemary Salt and freshly salt and pepper sauce sauté scallions Serve immediately short ribs simmer skillet sleep sliced soup soy sauce spoon sprigs steak stir tablespoons tablespoons extra virgin teaspoon thing thyme Toast tomatoes vinaigrette vinegar virgin olive oil