Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

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Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Title Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Author
Publisher Knopf
Release DateMay 5, 2020
Category Nonfiction
Total Pages 410 pages
ISBN B081M7TWY5
Book Rating 4.4 out of 5 from 654 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat. A New York Times Book Review Editors' Choice Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

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Dirt by Bill Buford

Title Dirt
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Publisher Appetite by Random House
Release Date 2020-05-05
Category Cooking
Total Pages 432
ISBN 9780147530714
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The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Dirt by Bill Buford

Title Dirt
Author Bill Buford
Publisher Unknown
Release Date 2021-04-06
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ISBN 0525611266
Language English, Spanish, and French
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Book Summary:

NATIONAL BESTSELLER The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Dirt by Bill Buford

Title Dirt
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Publisher Knopf
Release Date 2020-05-05
Category Cooking
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ISBN 9780385353199
Language English, Spanish, and French
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Book Summary:

From the author of the best-selling, widely acclaimed Heat--a new hilariously self-deprecating, highly obsessive account of the author's adventures, this time, in the world of French haute cuisine Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Title One More Croissant for the Road
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Language English, Spanish, and French
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‘Joyful, life-affirming, greedy. I loved it’ – DIANA HENRY ‘Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing – this book will get you hooked’ – YOTAM OTTOLENGHI

Heat by Bill Buford

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Book Summary:

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.

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Book Summary:

Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, and where his friend Jacques, a local chef, introduced Eric to caviar, chocolate mousse, and a future where his lifelong love of food could become something he shared with other people. This memoir is the story of a young chef coming of age, following Eric's life from childhood through his early twenties, where he finds his home in the brutal, exacting kitchens of legendary chefs like Joel Robouchon

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ISBN 9780393246605
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Book Summary:

"Hilarious…This book charmed my socks off." —Patricia O’Conner, New York Times Book Review Mary Norris has spent more than three decades working in The New Yorker’s renowned copy department, helping to maintain its celebrated high standards. In Between You & Me, she brings her vast experience with grammar and usage, her good cheer and irreverence, and her finely sharpened pencils to help the rest of us in a boisterous language book as full of life as it is of practical advice. Named a Best Book of the Year by NPR, Amazon, Wall Street Journal, Publishers Weekly, Kirkus, and Library Journal.

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Publisher W. W. Norton & Company
Release Date 2019-04-02
Category Biography & Autobiography
Total Pages 240
ISBN 9781324001287
Language English, Spanish, and French
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Book Summary:

The Comma Queen returns with a buoyant book about language, love, and the wine-dark sea. In her New York Times bestseller Between You & Me, Mary Norris delighted readers with her irreverent tales of pencils and punctuation in The New Yorker’s celebrated copy department. In Greek to Me, she delivers another wise and funny paean to the art of self-expression, this time filtered through her greatest passion: all things Greek. Greek to Me is a charming account of Norris’s lifelong love affair with words and her solo adventures in the land of olive trees and ouzo. Along the way, Norris explains how the alphabet originated in Greece, makes the case for Athena as a feminist icon, goes searching for the fabled Baths of Aphrodite, and reveals the surprising ways Greek helped form English. Filled with Norris’s memorable encounters with Greek words, Greek gods, Greek wine—and more than a few Greek men—Greek to Me is the Comma Queen’s fresh take on Greece and the exotic yet strangely familiar language that so deeply influences our own.

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They have names like Barmy Bernie, Daft Donald, and Steamin' Sammy. They like lager (in huge quantities), the Queen, football clubs (especially Manchester United), and themselves. Their dislike encompasses the rest of the known universe, and England's soccer thugs express it in ways that range from mere vandalism to riots that terrorize entire cities. Now Bill Buford, editor of the prestigious journal Granta, enters this alternate society and records both its savageries and its sinister allure with the social imagination of a George Orwell and the raw personal engagement of a Hunter Thompson.

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Book Summary:

Anthony Bourdain meets Kapuściński in this chilling look from within the kitchen at the appetites of five of the twentieth century's most infamous dictators, by the acclaimed author of Dancing Bears. What was Pol Pot eating while two million Cambodians were dying of hunger? Did Idi Amin really eat human flesh? And why was Fidel Castro obsessed with one particular cow? Traveling across four continents, from the ruins of Iraq to the savannahs of Kenya, Witold Szabłowski tracked down the personal chefs of five dictators known for the oppression and massacre of their own citizens—Iraq’s Saddam Hussein, Uganda’s Idi Amin, Albania’s Enver Hoxha, Cuba’s Fidel Castro, and Cambodia’s Pol Pot—and listened to their stories over sweet-and-sour soup, goat-meat pilaf, bottles of rum, and games of gin rummy. Dishy, deliciously readable, and dead serious, How to Feed a Dictator provides a knife’s-edge view of life under tyranny.

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Category Biography & Autobiography
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ISBN 9780735224759
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Book Summary:

The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn By the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and everything she knew to move to San Francisco, where she would train under the legendary Jeremiah Tower. Almost thirty years later, Crenn was awarded three Michelin Stars in 2018 for her influential restaurant Atelier Crenn, and became the first female chef in the United States to receive this honor – no small feat for someone who hadn’t gone to culinary school or been formally trained. In Rebel Chef, Crenn tells of her untraditional coming-of-age as a chef, beginning with her childhood in Versailles where she was emboldened by her parents to be curious and independent. But there is another reason Crenn has always felt free to pursue her own unconventional course. Adopted as a toddler, she didn't resemble her parents or even look traditionally French. Growing up she often felt like an outsider, and was haunted by a past she knew nothing about. But after years of working to fill this blank space, Crenn has embraced the power her history gives her to be whoever she wants to be. Here is a disarmingly honest and revealing look at one woman's evolution from a daring young chef to a respected activist. Reflecting on the years she spent working in the male-centric world of professional kitchens, Crenn tracks her career from struggling cook to running one of the world’s most acclaimed restaurants, while at the same time speaking out on restaurant culture, sexism, immigration, and climate change. At once a tale of personal discovery and a tribute to unrelenting determination, Rebel Chef is the story of one woman making a place for herself in the kitchen, and in the world.

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Title How to Dress an Egg
Author Ned Baldwin
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Release Date 2020
Category Cooking
Total Pages 272
ISBN 9781328521835
Language English, Spanish, and French
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Book Summary:

Ned Baldwin, the former chef of Prune, now chef-owner of New York City's Houseman restaurant, and the noted food writer Peter Kaminsky share simple, maverick dishes and techniques that you can transform into a wealth of new recipes

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Title Good Bread Is Back
Author Steven Laurence Kaplan
Publisher Duke University Press
Release Date 2006-12-20
Category Cooking
Total Pages 368
ISBN 0822338335
Language English, Spanish, and French
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Book Summary:

In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.

Glitter And Glue by Kelly Corrigan

Title Glitter and Glue
Author Kelly Corrigan
Publisher Ballantine Books
Release Date 2015-02-17
Category Biography & Autobiography
Total Pages 256
ISBN 9780345532855
Language English, Spanish, and French
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Book Summary:

The author of the best-selling The Middle Place presents an account of her perspectives on motherhood, which have been shaped by her job as a nanny for a grieving Australian family and her character-testing experiences with her daughters.

Title The Staub Cookbook
Author Staub
Publisher Ten Speed Press
Release Date 2018-09-04
Category Cooking
Total Pages 240
ISBN 9780399580833
Language English, Spanish, and French
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Book Summary:

A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country. For decades, Staub has been an international leader and tastemaker in the world of cookware. Made in France, the company’s cast iron graces the shelves of top chefs as well as home cooks. But Staub isn’t just gourmet kitchenware. It inspires people to cook, to try new recipes, and to share delicious meals with loved ones; Staub brings people together in the kitchen and around the table. In this book, the Staub philosophy of hospitality shines in everyday recipes like Chocolate Babka Morning Buns, perfect for lazy weekend mornings, as well as Yogurty Beet Salad with Za’atar, an ideal summer lunch. Adding to the collection are other crowd pleasers, like Beer-Braised Short Ribs, Chicken Meatballs in Red Coconut Curry Sauce, Broccoli Rabe Pizza with Caramelized Onions and Burrata, and Strawberry Crumble with Oats and Hazelnuts. With gorgeous photography and cooking tips and tricks, The Staub Cookbook shows how to use and care for these modern heirlooms so that they will bring warmth (and crowds) to kitchen tables for years to come.

Among The Beasts Briars by Ashley Poston

Title Among the Beasts Briars
Author Ashley Poston
Publisher HarperCollins
Release Date 2020-10-20
Category Young Adult Fiction
Total Pages 352
ISBN 9780062847386
Language English, Spanish, and French
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Book Summary:

Ashley Poston, acclaimed author of Heart of Iron, returns with a dark, lush fairy tale–inspired fantasy for fans of Sara Raasch and Susan Dennard. Cerys is safe in the Kingdom of Aloriya. Here there are no droughts, disease, or famine, and peace is everlasting. It has been this way for hundreds of years, since the first king made a bargain with the Lady who ruled the forest that borders the kingdom. But as Aloriya prospered, the woods grew dark, cursed, and forbidden. Cerys knows this all too well: When she was young, she barely escaped as the woods killed her friends and her mother. Now Cerys carries a small bit of the curse—the magic—in her blood, a reminder of the day she lost everything. As a new queen is crowned, however, things long hidden in the woods descend on the kingdom itself. Cerys is forced on the run, her only companions a small and irritating fox from the royal garden and the magic in her veins. It’s up to her to find the legendary Lady of the Wilds and beg for a way to save her home. But the road is darker and more dangerous than she knows, and as secrets from the past are uncovered amid the teeth and roots of the forest, it’s going to take everything she has just to survive.

In Pursuit Of Flavor by Edna Lewis

Title In Pursuit of Flavor
Author Edna Lewis
Publisher Knopf
Release Date 2019-03-26
Category Cooking
Total Pages 336
ISBN 9780525655510
Language English, Spanish, and French
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Book Summary:

The classic cookbook from "the first lady of Southern cooking" (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef's Table. Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters--From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts--encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

Thomas Cromwell by Diarmaid MacCulloch

Title Thomas Cromwell
Author Diarmaid MacCulloch
Publisher Penguin
Release Date 2018-10-30
Category Biography & Autobiography
Total Pages 752
ISBN 9780525560296
Language English, Spanish, and French
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Book Summary:

The long-awaited biography of the genius who masterminded Henry VIII's bloody revolution in the English government, which reveals at last Cromwell's role in the downfall of Anne Boleyn "This a book that - and it's not often you can say this - we have been awaiting for four hundred years." --Hilary Mantel, author of Wolf Hall Since the sixteenth century we have been fascinated by Henry VIII and the man who stood beside him, guiding him, enriching him, and enduring the king's insatiable appetites and violent outbursts until Henry ordered his beheading in July 1540. After a decade of sleuthing in the royal archives, Diarmaid MacCulloch has emerged with a tantalizing new understanding of Henry's mercurial chief minister, the inscrutable and utterly compelling Thomas Cromwell. History has not been kind to the son of a Putney brewer who became the architect of England's split with Rome. Where past biographies portrayed him as a scheming operator with blood on his hands, Hilary Mantel reimagined him as a far more sympathetic figure buffered by the whims of his master. So which was he--the villain of history or the victim of her creation? MacCulloch sifted through letters and court records for answers and found Cromwell's fingerprints on some of the most transformative decisions of Henry's turbulent reign. But he also found Cromwell the man, an administrative genius, rescuing him from myth and slander. The real Cromwell was a deeply loving father who took his biggest risks to secure the future of his son, Gregory. He was also a man of faith and a quiet revolutionary. In the end, he could not appease or control the man whose humors were so violent and unpredictable. But he made his mark on England, setting her on the path to religious awakening and indelibly transforming the system of government of the English-speaking world.

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