It Seemed Like a Good Idea at the Time
My Adventures in Life and Food
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- $15.99
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- $15.99
Publisher Description
The daughter of a British Foreign Service officer, Moira Hodgson spent her childhood in many a strange and exotic land. She discovered American food in Saigon, ate wild boar in Berlin, and learned how to prepare potatoes from her eccentric Irish grandmother. Today, Hodgson has a well-deserved reputation as a discerning critic whose columns in the New York Observer were devoured by dedicated food lovers for two decades.
A delightful memoir of meals from around the world—complete with recipes—It Seemed Like a Good Idea at the Time reflects Hodgson’s talent for connecting her love of food and travel with the people and places in her life. Whether she’s dining on Moroccan mechoui, a whole lamb baked for a day over coals, or struggling to entertain in a tiny Greenwich Village apartment, her reminiscences are always a treat.
PUBLISHERS WEEKLY
Hodgson (Good Food from a Small Kitchen) a former restaurant critic for the New York Times and currently working at the New York Observer has led a rich and colorful life, from sipping tea with Paul Bowles in Tangier to hanging out in the kitchen with Gordon Ramsay. Her memoir begins with childhood reminiscences of wartime rationing; a pared-down recipe for sponge cake is the first of several culinary sidebars that become progressively elaborate. Recalling her romance with W.S. Merwin, for example, she describes the quesadillas cooked by their neighbor in Mexico; when she has Diana Trilling and Virgil Thomson over to her apartment for dinner, she serves roast leg of lamb with anchovies. Take away all the famous names and her father's constant travel required by his diplomatic career (which she would later discover was a cover for his real job as a British spy), and Hodgson's emotional drama is straightforward and easily recognizable, from chafing against the restraints of boarding school to coping with the death of her parents. A highly charming raconteur, Hodgson's combination of sparkling anecdotes and tempting recipes is likely to win over foodies.
