Word: novelizes
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Dates: during 1980-1989
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...dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
Shortly before the publication of his novel The Counterlife (1987), Philip Roth remarked, "If I ever wrote an autobiography, I'd call it The Counterbook." Fat chance, or so it seemed at the time. For nearly 30 years, Roth had been hearing accusations that he was merely a closet biographer, that his heroes, whether named David Kepesh, Peter Tarnopol, Alexander Portnoy or Nathan Zuckerman, were simply transparent disguises for their self-obsessed creator. Finding that denials did nothing to stem such charges, Roth responded by heaping coals on controversy. Did some readers accuse him of anti-Semitism? Very well. Roth...
...later crop up in his fiction. During his senior year, his landlady discovered his girlfriend in Roth's room and threatened, briefly, to have them both expelled. "It was the mid-1960s," Roth notes, "before I got round to exploiting this painful, ludicrous episode for a scene in my novel When She Was Good." But it was while teaching at the University of Chicago that Roth ran into the elemental force that would permanently shape him as a man and a writer. Her name was Margaret Martinson, although she is called Josie here, and the disaster of their stormy love...
...dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...