Patricia Well's new cookbook
Apr 18th, 2004, 06:50 PM
#63
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I stand by my statements that all this hostility to Patricia Wells and Rick Steves--and similar people who have made a go of it in the travel business--is jealousy. I never by the way, said I was a fan of Rick Steves. In fact, I do not own any of his guidebooks. He does, however, do a terrific job of introducing inexperienced travelers to Europe. That is his niche in the travel market. If you can do it better, go right ahead.
I am certainly no expert in fine cuisine either, although I took a comprehensive course when I was much younger. Someone mentioned Patricia Wells and I mentioned that I was going to a dinner hosted by her in DC. The venue is, by the way, a very deluxe hotel, so the $95 price certainly includes the atmosphere. You can all go look at the link I put up to the menu and criticize it, attack me for going, tell me I paid too much, etc.
Yes, part of success is marketing. But, if you have a similar business and think you can do it better, go right ahead. And, that goes for you, StCirq, with your cuisine tours with PBProvence. Perhaps all that is needed is better marketing and a tad more graciousness and tolerance of others' opinions in your message boards.
I am certainly no expert in fine cuisine either, although I took a comprehensive course when I was much younger. Someone mentioned Patricia Wells and I mentioned that I was going to a dinner hosted by her in DC. The venue is, by the way, a very deluxe hotel, so the $95 price certainly includes the atmosphere. You can all go look at the link I put up to the menu and criticize it, attack me for going, tell me I paid too much, etc.
Yes, part of success is marketing. But, if you have a similar business and think you can do it better, go right ahead. And, that goes for you, StCirq, with your cuisine tours with PBProvence. Perhaps all that is needed is better marketing and a tad more graciousness and tolerance of others' opinions in your message boards.
Apr 18th, 2004, 07:13 PM
#64
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OK, if I owned a travel business or wrote cookbooks, I can see where one could give it a stretch and say- you are just jealous!
But, I think most people posting here, with the exception of StCirq, are not in the business and have little to no reason to be jealous of these people.
So could we please get over ourselves and just talk about the subject matter of this thread? and keep the insults to a minimum?
Thank you so much~
I am recommending Feasts of Provence by Robert Carrier..a huge beautifully photographed book of recipes and photographs..I have been trying the aioli and I am making my own Herbs de Provence and will paint my doors blue!
Can anyone tell me why?
But, I think most people posting here, with the exception of StCirq, are not in the business and have little to no reason to be jealous of these people.
So could we please get over ourselves and just talk about the subject matter of this thread? and keep the insults to a minimum?
Thank you so much~
I am recommending Feasts of Provence by Robert Carrier..a huge beautifully photographed book of recipes and photographs..I have been trying the aioli and I am making my own Herbs de Provence and will paint my doors blue!
Can anyone tell me why?
Apr 19th, 2004, 03:51 AM
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Well, Matisse, for starters...my immigrant grandmother came to America, after raising and feeding nine siblings because she was the oldest and her parents had died very young. My grandmother made her living as a cook and eventually became head chef of a famous hotel restaurant back in the late 40's. She was one ballsy dame, and incredibly talented. So, basically, the food thing is genetic and began at a very early age, and that's all I can share with you <i>here</i>.
Apr 19th, 2004, 06:00 AM
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That is SO fabulous!! My grandfather, while not an immigrant, WAS a chef in some very good restaurants in his time, I am thrilled to know that makes me an authority too! Who knew it was genetic~
Should I be ScarlettFoodSnob
Should I be ScarlettFoodSnob
Apr 19th, 2004, 06:50 AM
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Scarlett, darlin', no hogging the bench! I want some foodie glory too. I've actually posted a recipe or two on this forum, so that makes me a <i>published cookbook author!</i>
Mimi, to get back to your original statement, I thank you for posting about Patricia Well's new cookbook. My husband and I are making our first foray into Provence this fall. I think Wells' book will make a nice little resource to add to my growing Provence library since I too like French food, pottery, oils and the like.
Mimi, to get back to your original statement, I thank you for posting about Patricia Well's new cookbook. My husband and I are making our first foray into Provence this fall. I think Wells' book will make a nice little resource to add to my growing Provence library since I too like French food, pottery, oils and the like.
Apr 19th, 2004, 07:08 AM
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Wow, so much about Patricia Wells! Her cookbooks, including Bistro, are very useful, and simple, and deliver the goods. Suggestion: contact The Good Cook and get all of her books, and one or wo others for a dollar each ... no need to pay $30-$40. Then buy the one required and cancel. That way, you can mess up the books gleefully ... you'll have so little invested. Oh, just a question for NYCFS: not to question your credibility on food, my dear, or cooking, or wine, but your credentials are what ... one more time, if you will. I'll say it again ... you'd be ever so effective if you toned it down a bit, and simply discussed things rather than announcing a decision that we must all hove to. Oh, well, just an opinion for a warm Monday morning.
Apr 19th, 2004, 07:09 AM
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cigalechanta,
Who'da thunk your innocuous cook book post would breed such controversy?
Anyone that inspires interest in cooking or travel can't be all bad. I admit to reading Rick Steves' books and gleaning what I can from them . I never thought much of Martha until I bought "her" patio furniture and garden products.
If PW packages the essence of Paris and Provence and delivers it successfully to the market place - more power to her. Are criticisms of her success born out of jealousy? Probably.
That said, I'm with StCirq on this one.
Now - what about Oprah?
JoeG
Who'da thunk your innocuous cook book post would breed such controversy?
Anyone that inspires interest in cooking or travel can't be all bad. I admit to reading Rick Steves' books and gleaning what I can from them . I never thought much of Martha until I bought "her" patio furniture and garden products.
If PW packages the essence of Paris and Provence and delivers it successfully to the market place - more power to her. Are criticisms of her success born out of jealousy? Probably.
That said, I'm with StCirq on this one.
Now - what about Oprah?
JoeG
Apr 19th, 2004, 07:49 AM
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Some friends and I want to do a cooking "experience" in Normandy next next, and while Susan Loomis's (of "On Rue Tatin" fame) looks good, it's $2,000 for 5 days, and that doesn't include lodging. That seems a bit steep to me. She sounds like the Patricia Wells of Normandy.
Apr 19th, 2004, 12:07 PM
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<<Some friends and I want to do a cooking "experience" in Normandy next next, and while Susan Loomis's (of "On Rue Tatin" fame) looks good, it's $2,000 for 5 days, and that doesn't include lodging. That seems a bit steep to me. She sounds like the Patricia Wells of Normandy.>>
Well, if she can get people to come for that price, more power to her.
I did read her book, "On Rue Tatin" but am not signing up. She might be serving some expensive wines with those meals, which some people would find attractive. You can spend $300 or more per person eating at one of the multistarred Michelin, so depending on what you want (and how much money you are willing to spend for it), it might be worth it to you.
If she is "the Patricia Wells of Normandy", I guess she is very successful.
Well, if she can get people to come for that price, more power to her.
I did read her book, "On Rue Tatin" but am not signing up. She might be serving some expensive wines with those meals, which some people would find attractive. You can spend $300 or more per person eating at one of the multistarred Michelin, so depending on what you want (and how much money you are willing to spend for it), it might be worth it to you.
If she is "the Patricia Wells of Normandy", I guess she is very successful.
Apr 19th, 2004, 02:15 PM
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Truthfully, I think anybody who has a passion for great tasting food can be an authentic food authority. The first ingredient to success is love and the second ingredient to define great food is taste.
Of course, leave it to Sweet Scarlett to take my "starter" response to Matisse and turn it into an opportunity to be sarcastic.
I don't mind. I understand the doubting-scarlettos. I would be doubtful, too. After all, nobody here knows me and I have no intention of revealing my identity on the web. The proof is always in the pudding and, someday, I hope to have great pudding to offer all of you.
Passion for food has to start somewhere and mine did start with my grandmother. I was six years old when she taught me how to make Challah Bread with blonde raisins and it was she who recognized my desire to learn, nurturing and encouraging me at every painful kneading.
I can't <i>prove</i> to anyone on fodors that I am a food and/or travel authority. All I can do is offer my opinion on style, flavor and taste and let everyone else decide for themselves. I promise you this, I will never say something is <b>great</b> unless I believe it is.
ps SoBeTraveller, there's a message for you on the Scala thread.
Of course, leave it to Sweet Scarlett to take my "starter" response to Matisse and turn it into an opportunity to be sarcastic.
I don't mind. I understand the doubting-scarlettos. I would be doubtful, too. After all, nobody here knows me and I have no intention of revealing my identity on the web. The proof is always in the pudding and, someday, I hope to have great pudding to offer all of you.
Passion for food has to start somewhere and mine did start with my grandmother. I was six years old when she taught me how to make Challah Bread with blonde raisins and it was she who recognized my desire to learn, nurturing and encouraging me at every painful kneading.
I can't <i>prove</i> to anyone on fodors that I am a food and/or travel authority. All I can do is offer my opinion on style, flavor and taste and let everyone else decide for themselves. I promise you this, I will never say something is <b>great</b> unless I believe it is.
ps SoBeTraveller, there's a message for you on the Scala thread.
Apr 19th, 2004, 03:08 PM
#78
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NYCFS, sorry, but you seem to read sarcasm into my every word. My grandfather really was a chef and I really was only being light and fluffy, as this topic only requires.
Try not to read so much into my postings..
While I agree with you that there is no reason or need to prove oneself on here or to reveal ones private lives (although past gay husbands is pretty revealing) we need to sort of take what we all say with a grain of salt, pardon my pun~
Try not to read so much into my postings..
While I agree with you that there is no reason or need to prove oneself on here or to reveal ones private lives (although past gay husbands is pretty revealing) we need to sort of take what we all say with a grain of salt, pardon my pun~
Apr 19th, 2004, 03:16 PM
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"Passion for food has to start somewhere and mine did start with my grandmother. I was six years old when she taught me how to make Challah Bread with blonde raisins and it was she who recognized my desire to learn, nurturing and encouraging me at every painful kneading."
So?
My Grandma catered Joe Lieberman's bar mitzvah. Maybe I should adopt the name KosherFoodSnob but that would be a non sequiteur, I'm afraid.
Neither of our Grandma's credentials give either of us, NYFoodSnob, instant expertise.
On any given restaurant or hotel (or author of guidebooks or cookbooks) there will be as many different opinions as there are people. Each of those opinions is just as valid as any other because we are all different and have different reactions.
And that does go for StCirq and any other person who thinks they have to have the last word on any given subject.
Despite all the adverse opinions on fodors, I did not cancel my dinner with Patricia Wells. it is on April 27th.
So?
My Grandma catered Joe Lieberman's bar mitzvah. Maybe I should adopt the name KosherFoodSnob but that would be a non sequiteur, I'm afraid.
Neither of our Grandma's credentials give either of us, NYFoodSnob, instant expertise.
On any given restaurant or hotel (or author of guidebooks or cookbooks) there will be as many different opinions as there are people. Each of those opinions is just as valid as any other because we are all different and have different reactions.
And that does go for StCirq and any other person who thinks they have to have the last word on any given subject.
Despite all the adverse opinions on fodors, I did not cancel my dinner with Patricia Wells.
it is on April 27th.
