Insatiable: Tales from a Life of Delicious Excess
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With her passion for fine food and, above all, her appetite for love and life, Gael Greene traces her rise from a Velveeta cocoon in the Midwest to powerful critic of New York magazine. Love and food, foreplay and fork play, haute cuisine and social history—all become inextricably linked as the author lifts the lid on her most provocative subject yet—herself. Along the way there are tales of her saucy erotic adventures and intimate portraits of the culinary icons of our time—Julia Child, André Soltner, James Beard, among others—and revealing dissections of New York's legendary "in" spots, including Elaine's, Le Bernardin, Le Cirque, Odeon, and Balthazar. The New York Times - Liesl Schillinger Greene's book is a gustatory napkin-ripper that charts the rise of epicurean tastes, trendy restaurants and celebrity chefs, using the frequent crescendos of her own pulse as counterpoint. When she describes the circus at Le Cirque in 1977, she also confides her affair with the chef, Jean-Louis. When she raves about the French chef Jean Troisgros, who gave tutorials to well-heeled foodies at a Napa retreat, she also applauds his performance in the bedroom. And her elegy for Gilbert LeCoze of Le Bernardin includes a recollection of his skill at unsnapping her bra.
Acknowledgments XIPrelude: The Craving 1The Fried Egg and I 7A Peanut Butter Kid in a Velveeta Wasteland 11Recipe: Almost Like Mom's Macaroni and Cheese 19About Sex and Me 21Slow Death by Mayonnaise 25Recipe: Blueberry Pie with Orange-Nut Crust 29Something Borrowed, Something Blue 31Recipe: My Ex-Sister-in-Law's Orange Pour Cake 35Innocents Abroad 36Recipe: Raw tomato sauce for Pasta 39Comfort Me with Chocolate Mousse 40How I Became Henri Soule's Darling 44When Craig Claiborne Was God and King 47The Insatiable Critic 53Recipe: Plum Rum Conserve 55Planting the Seeds of Sensuality 56Bite: A New York Restaurant Strategy 62Ma Vie Avec Le Grape Nut 69Recipe: Danish Meat Loaf 77Men I Just Couldn't Resist 78Recipe: Infidelity Soup with Turkey and Winter Vegetables 82The Woman Who Gave Me France on a Plate 84Can This Be Love, or Is It an Intoxication of Butter? 92Recipe: ChocolateWickedness 100A Gastromaniacal Interlude 101Haute Afloat 110Under Covers 114Train Games 121Recipe: The Morning-After Orange Fruit Soup 124The Scent of a Man 125The Yo-yo Unwinds 129It's Not Nice to Fool Mother Kaufman 132Nobody Knows the Truffles I've Seen 138Getting to Know Craig 146Recipe: Mushroom Strudel 157I Lost It at the Baths 159Drowning my Sorrows in Chilled Burgundy 165Of James Beard and Encounters with Goddesses 169Splendor in the Foie Gras 175Swimming in Bordeaux 179How They Ate in Pompeii 181Blue Skies and Candy, Too 193Recipe: Scallops with Salsa Cruda and Gremolata 200Life Is a Cabernet 202Am I Blue? 207The Prince of Porn and the Junk-Food Queen 213Skin Flick 221What I Learned on Spring Break 231A Wine Romance This Is 246Recipe: Jean Troisgros's Figs Candy Blue 255It's Not Easy Being Greene 256Cuisines from Three Marriages 263Bonfire of the Foodies 272On Mountain Time 282Recipe: Juliette's Grandma's Fruit Crumble 290Dining on the Lip of the Volcano 292Le Cirque: Having My Cake and Eating it, Too 299And to Think That I Saw It on Wooster Street 308Memories of Maguy and Gilbert LeCoze 314My Dinners with Andre 324The Day the Music Died 330Kiss Kiss Before Dinner 337Eating Humble Pie 341Recipe: Corn Soup with Sauteed Scallops and Bacon 348Aftermath: No Mere Truffle 350Index 359
