![]() ![]() “Their marriages were falling apart, their careers hinged on other people’s money, and their restaurants were being run by unqualified, young cooks because the new expectation (and intention) was to be famous, to damn near immortalize yourself. ![]() ![]() “The industry in which I had spent the last fifteen years making my way had become a markedly cast of angry, drunken, ego-driven and deeply sad people,” she writes. Our Lady of Perpetual Hunger by Lisa DonovanĪ James Beard Award-winning author, Donovan worked as the pastry chef to Tandy Wilson and Sean Brock, two of the South’s most influential contemporary chefs, and - in part thanks to her famed Buttermilk Road pop-up suppers - developed a following in her own right for her bold inclusion of such traditional and often overlooked fare as Church Cakes and pies as the finishing flourishes to fine dining experiences.īut the book opens, wisely, with Donovan in Costa Rica, having deliberately removed herself from the environment where she had struggled so hard to shine. ![]()
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