By Richard Hughes
Richard Hughes's celebrated brief novel is a masterpiece of centred narrative. Its dreamlike motion starts off one of the decayed plantation homes and overwhelming normal abundance of past due nineteenth-century Jamaica, earlier than relocating out onto the excessive seas, as Hughes tells the tale of a bunch of youngsters thrown upon the mercy of a group of down-at-the-heel pirates. A story of seduction and betrayal, of lodging and manipulation, of peculiar humor and unexpected violence, this vintage of twentieth-century literature is certainly a rare reckoning with the key purposes and otherworldly realities of youth.
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Extra info for A High Wind in Jamaica
By the 1970s and ‘80s, Food Snobs had moved beyond France as their primary focus of interest. Paradoxically, this only made them snootier. Whether they were exulting in the superiority of Northern California’s produce, baking hippie whole-grain health loaves, grinding their own coffee beans (Sulawesi, Sumatra, or Kona, depending on the hour of the day), or demonstrating that they had evolved beyond outmoded red-sauce perceptions of Italian cookery by making pesto and redoing their kitchens with Tuscan terra-cotta tile flooring, Food Snobs were broadening their repertoires, forever looking for new arenas in which to showboat.
Chef invited me to join in the family meal, a delicious pozole improvised from hominy, veal scraps, turnip tops, and slaw cabbage by Pablo, a playful, impish line cook from Jalisco. FAUX FOOD SNOBBERY Six Foods That Non-Snobs Mistakenly Believe Are Snobworthy (and That Snobs Can’t Be Bothered With) Truffle oil. Most of it on the market is merely overpriced vegetable oil augmented by synthetic compounds that approximate truffle fragrance, rather than fine olive oil infused with flavor from actual truffle shavings.
Dehillerin, scanning its overburdened shelves and racks in search of the copper-lined turbot kettle of our dreams. Emulsion. Tricky-to-execute mixture of two un-blendable liquids that must be achieved by slowly adding droplets of one liquid into another while vigorously stirring or whisking. Though emulsions have long been commonplace in cooking (in such forms as mayonnaise and hollandaise sauce), the word itself started appearing on menus only as of the 1980s, when show-offy chefs with fusion pretensions became fond of recklessly combining unorthodox ingredients.
A High Wind in Jamaica by Richard Hughes