“I love New Orleans.
There's one writer who is phenomenal at bringing me back to the city without having to board a bus, train, plane or embark on the 14 hour drive south. Her name's Poppy Z. Brite. She was once known for writing gothic horror/vampire/gay rock star and mass murderer novels but moved on to writing about the raging restaurant business down there because her husband, Chris DeBarr is an award-winning chef who currently works in the restaurant Delachaise, where I'm definitely dining when I visit New Orleans again,
Liquor tells the story of Rickey and G-man, two chefs who have been together since they were 16 in mind, body and spirit. They remind me a lot of me and Chris - Rickey's a hothead, the idea man, the one who kicks himself in all kinds of ways if he's not moving forward. G-man's more level-headed, the only person in the world who can look Rickey in the eyes to calm him down, just as talented as Rickey but would be happy cooking in a line for ever as long as Rickey was beside him. He comes up with ideas as well and is co-owner of the restaurant, Liquor, but his calm spirit is able to level Rickey out. He'll kick some ass if need be, however.
It does stink that Poppy's publisher decided to market the book as a murder mystery and not more as a beautiful slice of New Orleans culture. I'm sure they were marketing in the only way they could figure was viable at the moment, especially since she wasn't writing under the guise of horror, but "murder mystery" doesn't seem to be an apt description to me. Amazon dubs it "foodie lit." OK. That's hip to be square enough.
I loved the descriptions of the recipes, the excitement of opening the restaurant (it reminded me very much of the energy that happens before opening a show), the descriptions of just how hard a kitchen staff works and just how hard they drink afterwards. When I worked as a cocktail waitress in New Orleans, there was nothing better than ending my shift and getting something cool and alcoholic. I would often meet Chris in a bar afterwards and rest my weary stumps and enjoy the booze. My sister's boyfriend, Nate, is interning at North Pond in Lincoln Park and he was asked "Do you drink or anything?" by someone he works with. He has a medical condition that doesn't allow him to drink and his coworker said, "No drugs? No booze? Nothin'? Man, how can you stand doing this job without altering your mind in someway?" Totally. He wonders that himself.
I also loved her handful of references to the best New Orleans book ever, Confederacy of Dunces by John Kennedy Toole. Liqour is in a part of town that, unfortunately, we know very well and Poppy described it to a tee.
Here are some quotes from amazon.com about the book that sum up my thoughts very nicely:
"As much a love letter to the Big Easy as it is to the demanding (and sometimes debauched) lifestyle of a chef ..."
"The plot is pretty boilerplate, but Brite's characters are as refreshingly unpretentious as a healthy helping of comfort food." Publisher's Weekly (Which probably explains my addiction for reading all things Poppy right now. "Boilerplate" is a good term for it ... it's definitely not a manual on rocket science, but she's a solid writer. It kind of drove me nuts that she threw herself into it, but what can you do? Yes, it wasn't her, but it was her Doc Brite character and that provides enough cheese for Rickey's straws.)
"...it will be an eye-opener for anyone who has never seen what really goes on behind the scenes in a fine-dining kitchen." Elliot Swanson
Yes. If you've ever worked in the food industry (either front of house or on the lines), if you've ever spent time in New Orleans other than skulking around on Bourbon Street and if you like fine food and liqour, this book is for you.
And there's a spot of murder and a dab of mystery as well, I suppose.”
Lady Crow wrote this review Thursday, July 19 2007.
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