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    The Endless Table: Recipes from Departed Loved Ones
    The Endless Table: Recipes from Departed Loved Ones
    The Endless Table: Recipes from Departed Loved Ones
    Ebook163 pages1 hour

    The Endless Table: Recipes from Departed Loved Ones

    By Michael Hebb and Ellen Goodman

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    About this ebook

    20 of our country's leading chefs share powerful stories and recipes from someone they have lost.
    Featuring Tom Colicchio, Ben Ford, Jasper White, Amanda Hesser, Jose Andres, Jody Adams, Michel Nischan, Naomi Duguid, Tim Ferriss, Marc Forgione, Gordon Hamersley, Kathleen Flinn, Ina Garten, Jeffrey Zurofsky, Roger Berkowitz, Steve DiFillippo, Kathy Gunst, Ellen Goodman, Michael Hebb, Roberta MacDonald, and Christopher Kimball. Photography by Annie Musselman. Designed by Civilization.
    LanguageEnglish
    PublisherLulu Publishing Services
    Release dateDec 31, 2014
    ISBN9781483423289
    The Endless Table: Recipes from Departed Loved Ones

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      Book preview

      The Endless Table - Michael Hebb

      Copyright

      Copyright © 2014 Ellen Goodman

      All rights reserved.

      ISBN: 978-1-4834-2328-9 (e)

      Creative direction, design, and illustrations by Civilization

      Photography by Annie Musselman

      Styling by Ashley Helvey

      Croissant Bread Pudding appears courtesy of The Barefoot Contessa Cookbook, Clarkson Potter, 1999.

      My Grandmother’s Chicken Soup appears courtesy of Craft of Cooking, Clarkson Potter, 2003.

      Table of Contents

      Preface: Michael Hebb

      Introduction: Ellen Goodman

      José Andrés

      Vegetable Paella In Memory Of David Pearson

      Tom Colicchio

      My Grandmother’s Chicken Soup

      Ben Ford

      Bobby Becker’s Bbq Spare Ribs

      Amanda Hesser

      Edith White’s Pound Cake

      Tim Ferriss

      Bedtime Sleep-Sound Tea In Memory Of Seth Roberts, Phd

      Jasper White

      My Grandmother's Baccalá Salad

      Jasper White

      Cranberry Chutney

      Kathy Gunst

      Dan's Peach Pie

      Steve Difillippo

      Davio’s Kobe Meatballs And Marinara Sauce

      Naomi Duguid

      Treacle Tart

      Christopher Kimball

      Mary Alice’s Creamed Fresh Summer Corn

      Jody Adams

      Cream Of Mushroom Soup For My Father

      Jeffrey Zurofsky

      Grandma Sylvia’s Challah French Toast And Bacon

      Kathleen Flinn

      Blueberry Jam Like My Grandad’s

      Michel Nischan

      Chicken And Dumplings

      Gordon Hamersley

      Elsey Hamersley’s Sunday Leg Of Lamb With Mashed Potatoes And Lima Beans

      Ina Garten

      Croissant Bread Pudding

      Roger S. Berkowitz

      Smoked Bluefish Paté

      Marc Forgione

      Sunday Sauce

      Roberta Macdonald

      Baked Mac And Cabot Cheddar A'la Paula

      Ellen Goodman

      The Next Best Thing To A Recipe For Jewish Penicillin

      Michael Hebb

      Paul Hebb's Perfect Whole Grain Blueberry Pancakes

      Have the Conversation: Resources and Next Steps

      History of a Movement

      The Conversation Project

      Dedication

      This Book is dedicated to:

      Susan Tudy Genevieve McDermott Maxwell

      April 28,1935 April 12, 2012

      Deeply devoted to her family and friends till the very end and beyond…

      When life gave her lemons, she made lemon pie!

      Thank you!

      Annie Marie Musselman, Robin Stein, Ashley Helvey, Kurt Timmermeister, Kurtwood Farms, Ruth True, Seth Grizzle, Jonna Bell, Fig, GrayPants, Shauna Ahern, Dan Ahern, Monica Dimas, Brandon Patoc, Iska Dhaaf, Stephanie Gailing, Jenise Silva, Trish Chua, Angel Grant, Kathleen Warren, Hazel Grace Dircksen, Lily Raskind, Adrienne Edmonson, and all of the wonderful chefs who contributed stories and recipes.

      The generous folks who funded our project!

      Cabot Creamery, Harriet Warshaw, Slava Rubin, Chanel Reynolds, Judith M Robertson, Rosemary Lloyd, Otile McManus, Roberta MacDonald, Wendy Ballinger, Kathy Maxwell, Natalie Zaman, Len Fishman, Alexandra Drane, Renata Lorenzo, Maureen Bisognano, Martha Hayward, Will Schwalbe, Alexandra Fast, Ed Marquand

      004_a_lulu.jpg004_b_lulu.jpg005_b_lulu.jpg005_a_lulu.jpg006_a_lulu.jpg006_b_lulu.jpg009_a_lulu.jpg

      Preface

      MICHAEL HEBB

      You are not afraid to talk about death.

      I am going to hold this candle against the prevailing windstorm.

      I’m not saying this just to be provocative, but because I believe it is true. I trust you, and I trust your strength. I know how extraordinary humans are; I have broken bread with too many people to be convinced otherwise.

      I believe that you want to talk about your own inevitable death and those people you have lost.

      Why wouldn’t you? Who told us we shouldn’t or couldn’t have these conversations? And whoever said that death is not proper dinner conversation?

      I think it is time we asked that idea to leave the room. Ask the butler and the white-gloved servants to finally pack up their things, including the idea that we can’t talk about death, and walk out the front door, liberated.

      Elisabeth Kübler-Ross once said, It is the denial of death that is partially responsible for people living empty, purposeless lives; for when you live as if you will live forever, it becomes too easy to postpone the things you know you must do.

      To talk about our own mortality and the mortality of our loved ones is to talk about life. Death is the great mirror. It should not be fearsome or morbid. It is how we are able to understand this ineffable thing called life.

      As my fellow islander Michael Meade so poignantly states, The role of a fully realized human being is to arrive at the door of death having become oneself.

      So let us remember our loved ones who have cooked for us—let us make their food and sing their praises and share their wisdom. Let’s all have the most difficult conversations we could ever imagine and delve deeply into what it means to be on this planet, cooking and feasting together. And, most importantly, let us live lives that people will celebrate after we have gone.

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      Introduction

      ELLEN GOODMAN

      There is something both primal and intimate about the act of feasting on food and rich conversation. We share stories like heaping platters of warm pasta and pass traditions along to the next generation like salt to flavor their lives.

      Memories and menus are bound together in our emotional makeup, whether it’s the hot dog at Fenway Park or the iconic turkey at Thanksgiving. Even in our fast-food culture, we associate feasts and the people we love—and those we have lost—in an endless table of remembrance.

      I still remember the time my father dared me to slip that first oyster down my reluctant throat. I

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