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Julia Glass

Julia Glass Books

Novelist

Three Junes

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“The older Kit gets, the less confident he feels judging other people as spouses or parents. These days, driving past the home of the Naked Hemp Society, he finds himself more curious than contemptuous about their easily ridiculed New Age ways. Why shouldn't they nurse their babies till age four? Why shouldn't they want to keep their children away from factory-farmed meats, from clothing soaked in fire-retardant chemicals, from dull-witted burned-out public school teachers whose tenure is all too easily approved? Why not frolic naked in the sprinkler---under the full moon, perhaps? Why not turn one's family into a small nurturing country protected by a virtual moat?”

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Book:And the Dark Sacred Night
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“SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS: PEAR & MINT ASPARAGUS FLAN AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS AVOCADO KEY LIME PIE PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.”

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Book:The Whole World Over
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“She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.”

IngredientsSpicesDessertsVinegarCanned FoodsGreenie DuquetteCanned Goods
Book:The Whole World Over
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“Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.”

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Book:The Whole World Over
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“She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake brioche, scones, cinnamon rolls, and- Tuesdays only- a coffee cake rich with cardamom, orange zest, and grated gingerroot: a cunningly savory sweet that left her work kitchen smelling like a fine Indian restaurant, a brief invigorating change from the happily married scents of butter, vanilla, and sugar (the fragrance, to Greenie, of ordinary life).”

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Book:The Whole World Over
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“Lass.' Saga turned away to hide her smile. How like a fairy tale, that word. Rapunzel. A tall tower by a deep emerald lake. A dark green word, 'lass.' As she turned, she saw the bookcase beside the armchair- right out there in the garden! It was filled with with paperback books that looked as if they'd been read about a hundred times each. She saw Pride and Prejudice, she saw Middlemarch and The Quiet American. Titles she had seen forever on the shelves in Uncle Marsden's house. "What if it rains when you're not looking?" "These are the books everyone likes to read again and again, books you can lose because they'll reappear the minute you turn your back. They replace themselves," he said. Saga pictured this man with the dashing accent as the rescuer of Rapunzel. It was't outrageous in the least. He was handsome enough, though neither tall nor dark. His skin and hair were faintly golden, or they had been once upon a time, and his hands were long and slim like the hands of a prince. Piano hands, Aunt Liz would have said.”

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Book:The Whole World Over
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“Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.”

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Book:The Whole World Over
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“It was Friday, so the farmers' market was in full autumnal swing, a sea of potted chrysanthemums and bushel after bushel of apples, pears, Fauvist gourds, and pumpkins with erotically fanciful stems. On one table stood galvanized buckets of the year's final roses; on another, skeins of yarn in muted, soulful purples and reds. Walter loved this part of the season- and not just because it was the time of year his restaurant flourished, when people felt the first yearnings to sit by a fire, to eat stew and bread pudding and meatloaf, drink cider and toddies and cocoa. He loved the season's transient intensity, its gaudy colors and tempestuous skies.”

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Book:The Whole World Over
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“So there was a martini- something he hadn't tasted since college- and there was wine, and there was a dinner most remarkable for a meal produced at a "camp": smoked mussels (gathered and smoked right there on the island, he learned), ratatouille, a salad with pears and blue cheese, and a three-layer chocolate cake with whipped cream and cherries, all of it made by Greenie's mother, who would not accept a bit of help.”

Food And WineAlan GlazierOlivia Duquette
Book:The Whole World Over
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“Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome.”

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Author:Julia Glass
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“I grew up in a home where animals were ever-present and often dominated our lives. There were always horses, dogs, and cats, as well as a revolving infirmary of injured wildlife being nursed by my sister the aspiring vet. Without any conscious intention on my part, animals come to play a significant role in my fiction: in Three Junes, a parrot and a pack of collies; in The Whole World Over, a bulldog named The Bruce. To dog lovers, by the way, I recommend My Dog Tulip by J. R. Ackerley -- by far the best 'animal book' I've ever read.”

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Author:Julia Glass
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