A Bunch of Literary Recipes

Enjoy Thanksgiving with this menu of literary recipes:

F. Scott Fitzgerald’s Turkey Twelve Ways

Gordon Lish’s Chicken Soup

Zora Neale Hurston’s Mulatto Rice

Ian McEwan’s Fish Stew

James Joyce’s Burnt Kidney Breakfast

Herman Melville’s Whale Steaks

Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon

Vladimir Nabokov’s Eggs à la Nabocoque

Thomas Pynchon’s Banana Breakfast

Cormac McCarthy’s Turtle Soup

Robert Crumb’s Macaroni Casserole

Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka

Emily Dickinson’s Cocoanut Cake

Thomas Jefferson’s Vanilla Ice Cream

Charles Dickens’s Own Punch

Ben Jonson’s Egg Wine

Willam Faulkner’s Hot Toddy

Christmas Bonus:  George Orwell’s Recipes for Plum Cake and Christmas Pudding

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Lolita, Reading — Stanley Kubrick

Eggs à la Nabocoque

Vladimir Nabokov’s recipe for eggs (à la Nabocoque, natch)–

Boil water in a saucepan (bubbles mean it is boiling!). Take two eggs (for one person) out of the refrigerator. Hold them under the hot tap water to make them ready for what awaits them.

Place each in a pan, one after the other, and let them slip soundlessly into the (boiling) water. Consult your wristwatch. Stand over them with a spoon preventing them (they are apt to roll) from knocking against the damned side of the pan.

If, however, an egg cracks in the water (now bubbling like mad) and starts to disgorge a cloud of white stuff like a medium in an oldfashioned seance, fish it out and throw it away. Take another and be more careful.

After 200 seconds have passed, or, say, 240 (taking interruptions into account), start scooping the eggs out. Place them, round end up, in two egg cups. With a small spoon tap-tap in a circle and hen pry open the lid of the shell. Have some salt and buttered bread (white) ready. Eat.

V.N.
November 18, 1972

Lydia Davis on Using Nabokov’s Marginalia in Translating Madame Bovary

Literary Recipes

Fat Kitchen, Jan Steen

***

Enjoy Thanksgiving with our menu of literary recipes:

F. Scott Fitzgerald’s Turkey Twelve Ways

Zora Neale Hurston’s Mulatto Rice

Ian McEwan’s Fish Stew

James Joyce’s Burnt Kidney Breakfast

Herman Melville’s Whale Steaks

Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon

Vladimir Nabokov’s Eggs à la Nabocoque

Thomas Pynchon’s Banana Breakfast

Cormac McCarthy’s Turtle Soup

Robert Crumb’s Macaroni Casserole

Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka

Emily Dickinson’s Cocoanut Cake

Thomas Jefferson’s Vanilla Ice Cream

Charles Dickens’s Own Punch

Ben Jonson’s Egg Wine

Willam Faulkner’s Hot Toddy

Christmas Bonus:  George Orwell’s Recipes for Plum Cake and Christmas Pudding

Windmill Drawing — Vladimir Nabokov

Capture

(From Vladimir Nabokov’s Lectures on Don Quixote).

Book Shelves #52, 12.23.2012

Book shelves series #52, fifty-second Sunday of 2012: In which, in this penultimate chapter, we return to the site of entry #1.

The first entry in this project was my bedside nightstand. This is what it looked like back in January:

This is it this morning:

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This is the major difference:

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The Kindle Fire has changed my late night shuffling habits.

Here are the books that are in the nightstand:

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I read the Aira novel but completely forgot about it, which I’m sure says more about me than it.

Have no idea why this is in there:

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But it’s a fun book. With pictures! Sample:

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Finally, Perec’s Life A User’s Manual—this is one of my reading goals for 2013. It seems like a good way to close out this penultimate post, as one of Perec’s essays inspired this project

“Every library answers a twofold need, which is often also a twofold obsession: that of conserving certain objects (books) and that of organizing them in certain ways”

—Georges Perec, from ”Brief Notes on the Art and Manner of Arranging One’s Books” (1978)

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Take Vladimir Nabokov’s “Good Reader” Quiz

One evening at a remote provincial college through which I happened to be jogging on a protracted lecture tour, I suggested a little quiz—ten definitions of a reader, and from these ten the students had to choose four definitions that would combine to make a good reader. I have mislaid the list, but as far as I remember the definitions went something like this.

Select four answers to the question what should a reader be to be a good reader:

1. The reader should belong to a book club.
2. The reader should identify himself or herself with the hero or heroine.
3. The reader should concentrate on the social-economic angle.
4. The reader should prefer a story with action and dialogue to one with none.
5. The reader should have seen the book in a movie.
6. The reader should be a budding author.
7. The reader should have imagination.
8. The reader should have memory.
9. The reader should have a dictionary.
10. The reader should have some artistic sense.

The students leaned heavily on emotional identification, action, and the social-economic or historical angle. Of course, as you have guessed, the good reader is one who has imagination, memory, a dictionary, and some artistic sense–which sense I propose to develop in myself and in others whenever I have the chance.

—Vladimir Nabokov. Collected in Lectures on Literature.

Enjoy Thanksgiving with Our Literary Recipes Roundup

Fat Kitchen, Jan Steen

***

Enjoy Thanksgiving with our menu of literary recipes:

F. Scott Fitzgerald’s Turkey Twelve Ways

Zora Neale Hurston’s Mulatto Rice

Ian McEwan’s Fish Stew

James Joyce’s Burnt Kidney Breakfast

Herman Melville’s Whale Steaks

Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon

Vladimir Nabokov’s Eggs à la Nabocoque

Thomas Pynchon’s Banana Breakfast

Cormac McCarthy’s Turtle Soup

Robert Crumb’s Macaroni Casserole

Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka

Emily Dickinson’s Cocoanut Cake

Thomas Jefferson’s Vanilla Ice Cream

Charles Dickens’s Own Punch

Ben Jonson’s Egg Wine

Christmas Bonus:  George Orwell’s Recipes for Plum Cake and Christmas Pudding

Vladimir Nabokov: Lolita, Languages, Lepidoptera (1964 LIFE Magazine Profile)

(From a 1964 LIFE profile; my favorite line: “It is odd, and probably my fault, that no people seem to name their daughters Lolita anymore. I have heard of young female poodles being given that name since 1956, but of no human beings.”)

Siri Hustvedt’s Living, Thinking, Looking (Book Acquired, 5.15.2012)

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The whole point of these books acquired posts is to try to document interesting stuff that comes in before it winds up in my pile for months (to put things in perspective, I got a reader copy of Adam Johnson’s The Orphan Master’s Son back in January, and have finally gotten around to reading it just now). I usually spend a week or two looking over the book, maybe  publish a blurb or an excerpt of the book along with a photo, and then file it in one of three stacks — now, later, or never. Anyway, Siri Hustvedt’s new collection of essays Living, Thinking, Looking ended up never getting stacked anywhere, because I kept going back to it, poking into her essays on Goya, Gerhard Richter, Freud, reading her riff on sleeping, which somehow synthesizes Macbeth and Nabokov and REM science, pausing over her consideration of the Bush admin’s rhetoric. I haven’t finished the book but I will. Hustvedt combines her keen intellect with a range of ideas to explore her subjects (primarily, if the title didn’t tip you, living, thinking, looking). There’s a lot of lit here, a lot of psych, and plenty of art. Good stuff.

Enjoy Thanksgiving with Our Literary Recipes Roundup

Happy Thanksgiving! Enjoy Turkey Day with Biblioklept’s menu of literary recipes:

F. Scott Fitzgerald’s Turkey Twelve Ways

Zora Neale Hurston’s Mulatto Rice

Ian McEwan’s Fish Stew

James Joyce’s Burnt Kidney Breakfast

Herman Melville’s Whale Steaks

Ernest Heminway’s Absinthe Cocktail, Death in the Afternoon

Vladimir Nabokov’s Eggs à la Nabocoque

Thomas Pynchon’s Banana Breakfast

Cormac McCarthy’s Turtle Soup

Robert Crumb’s Macaroni Casserole

Christmas Bonus:  George Orwell’s Recipes for Plum Cake and Christmas Pudding

Vladimir Nabokov’s Recipe for Eggs à la Nabocoque

Another literary recipe to celebrate Thanksgiving—

Vladimir Nabokov’s recipe for eggs à la Nabocoque –

Boil water in a saucepan (bubbles mean it is boiling!). Take two eggs (for one person) out of the refrigerator. Hold them under the hot tap water to make them ready for what awaits them.

Place each in a pan, one after the other, and let them slip soundlessly into the (boiling) water. Consult your wristwatch. Stand over them with a spoon preventing them (they are apt to roll) from knocking against the damned side of the pan.

If, however, an egg cracks in the water (now bubbling like mad) and starts to disgorge a cloud of white stuff like a medium in an oldfashioned seance, fish it out and throw it away. Take another and be more careful.

After 200 seconds have passed, or, say, 240 (taking interruptions into account), start scooping the eggs out. Place them, round end up, in two egg cups. With a small spoon tap-tap in a circle and hen pry open the lid of the shell. Have some salt and buttered bread (white) ready. Eat.

V.N.
November 18, 1972

Book Acquired, 11.14.2011

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Stalking Nabokov by Brian Boyd. Publisher Columbia UP’s description—

At the age of twenty-one, Brian Boyd wrote a thesis on Vladimir Nabokov that the famous author called “brilliant.” After gaining exclusive access to the writer’s archives, he wrote a two-part, award-winning biography, Vladimir Nabokov: The Russian Years (1990) and Vladimir Nabokov: The American Years (1991). This collection features essays written by Boyd since completing the biography, incorporating material he gleaned from his research as well as new discoveries and formulations.

Boyd confronts Nabokov’s life, career, and legacy; his art, science, and thought; his subtle humor and puzzle-like storytelling; his complex psychological portraits; and his inheritance from, reworking of, and affinities with Shakespeare, Pushkin, Tolstoy, and Machado de Assis. Boyd offers new ways of reading Nabokov’s best English-language works: LolitaPale FireAda, and the unparalleled autobiography, Speak, Memory, and he discloses otherwise unknown information about the author’s world. Sharing his personal reflections, Boyd recounts the adventures, hardships, and revelations of researching Nabokov’s biography and his unusual finds in the archives, including materials still awaiting publication. The first to focus on Nabokov’s metaphysics, Boyd cautions against their being used as the key to unlock all of the author’s secrets, showing instead the many other rooms in Nabokov’s castle of fiction that need exploring, such as his humor, narrative invention, and psychological insight into characters and readers alike. Appreciating Nabokov as novelist, memoirist, poet, translator, scientist, and individual, Boyd helps us understand more than ever the author’s multifaceted genius.

Nabokov Shows Off Different Lolita Covers

“Style and Content Must Match” — William Gaddis on Voice and Risk in His Novels

From a brief  1982 interview with William Gaddis

Q: The pervasive and distinctive authorial voice of The Recognitions gives way in J R to a self-effacing voice that seems to serve only functional purposes. Also in J R there is an increased dependence on dialogue. For verisimilitude in Lolita, Nabokov “travelled in school buses to listen to the talk of schoolgirls.” Did you take any special measures to hear and note the speech patterns of any of the wide variety of people who speak in “J R”?

William Gaddis: Style and content must match, must be complementary, accounting in part for a difference between the two books, though the lack of a conventional narrative style had already jarred a good many readers of The Recognitions when it appeared, as its hapless reviews show. J R was started as a story which quickly proved unsatisfactory, inspired- here’s the legitimate gossip—-by the postwar desecration of the Long Island village of Massapequa where my family had had property since around 1910, take a look at it now and you’ll see all the book’s worst hopes realized. In approaching J R as a novel, I was at pains to remove the author’s presence from the start as must be obvious. This was partly by way of what I mentioned earlier, obliging the thing to stand on own, take its own chances. But it was also by way of setting up a problem, a risk, in order to sustain my own interest, especially since the largely uninterrupted dialogue raised the further risk of presenting a convincing sense of real time without the conventional chapter breaks, white spaces, such narrative intrusions as “A week later . . .” How some of the writers I come across get through their books without dying of boredom is beyond me. As for what you call speech patterns, one is always listening and has got an ear or hasn’t, and without one, unless perhaps in dealing with an unfamiliar language and culture, no amount of your special measures like riding around on school buses will get you out of the swamp.

Nabokov Discusses Lolita Covers

See more Lolita covers.

Enjoy Thanksgiving with Our Literary Recipes Roundup

Happy Thanksgiving!

Enjoy Turkey Day (sans turkey) with Biblioklept’s menu of literary recipes:

Zora Neale Hurston’s Mulatto Rice

Ian McEwan’s Fish Stew

James Joyce’s Burnt Kidney Breakfast

Herman Melville’s Whale Steaks

Ernest Heminway’s Absinthe Cocktail, Death in the Afternoon

Vladimir Nabokov’s Eggs à la Nabocoque

Thomas Pynchon’s Banana Breakfast

Cormac McCarthy’s Turtle Soup

Robert Crumb’s Macaroni Casserole

 

Vladimir Nabokov’s Recipe for Eggs à la Nabocoque

Vladimir Nabokov’s recipe for eggs à la Nabocoque –

Boil water in a saucepan (bubbles mean it is boiling!). Take two eggs (for one person) out of the refrigerator. Hold them under the hot tap water to make them ready for what awaits them.

Place each in a pan, one after the other, and let them slip soundlessly into the (boiling) water. Consult your wristwatch. Stand over them with a spoon preventing them (they are apt to roll) from knocking against the damned side of the pan.

If, however, an egg cracks in the water (now bubbling like mad) and starts to disgorge a cloud of white stuff like a medium in an oldfashioned seance, fish it out and throw it away. Take another and be more careful.

After 200 seconds have passed, or, say, 240 (taking interruptions into account), start scooping the eggs out. Place them, round end up, in two egg cups. With a small spoon tap-tap in a circle and hen pry open the lid of the shell. Have some salt and buttered bread (white) ready. Eat.

V.N.
November 18, 1972