Life Is Meals: A Food Lover's Book of Days

This uniquely unclassifiable book is an utter delight. More than a cookbook, more than advice on how to entertain, more than a history of food and its preparation, it is both a memoir and veritable instruction manual about how to dine and live with style and gusto. Simultaneously worldly and sophisticated, casual and candid, every page offers a new treat. The illustrations are charming and perfectly complement the tone of the book. You'll want an extra copy to give to special friends.

What a delight this book is - fun and interesting of course, but also so poignant. Lovely pieces on the birth of their son and their first meal together...both brought tears to my eyes. All my friends are getting a copy this holiday season!

In addition to owning your own copy, Life is Meals is an obvious gift idea. Give it to inspire those just starting their lives of meals together. Give it to add to the pleasure and wisdom of those who have any appreciation for the artistry of meal preparation and consumption. I already have a stack of copies waiting for giving at Christmas, weddings, birthdays, or as a special thank you. Although the format is one entry per day, be warned that it is extremely difficult to stop reading after just one!

"The meal is the essential act of life. It is the habitual ceremony, the long record of marriage, the school for behavior, the prelude to love." If you have ever read James Salter, you will have no trouble recognizing that prose. Every word is carefully chosen, measured, considered, sifted, chosen again. The superfluous disappears; the eternal endures. To read Salter is to catch a master in the act. James and Kay Salter have been together for three decades. He writes, she writes. But reading "Life Is Meals," you get the sense that the art of cooking and eating well is at least as potent for them as any esthetic connection. At their homes in Aspen and the Hamptons and on their travels across Europe, they have the knack of making each meal count --- not just the food, but the company, the ambience and the conversation. This book is a record of their lifelong interest in food. When they name-drop, it's more often the name of a long-dead French chef than a celebrated friend. But they're not snobs. When they share a recipe, it's usually for a dish that's already an old friend of yours: Gratin dauphinoise. Risotto. French chicken. Chili. Cucumber soup. Their personal cookbook is handwritten. Their book of days is casual: a personal anecdote here, a recipe there, a memory following. Read with pen in hand, for the Salters are the king and queen of tips. They offer a modest list of the cookbooks they use. (I was delighted to see that one is Bistro Cooking.) They note the importance of the egg cup to the soft-boiled egg. They tell you when to use salt (after browning meat; on pineapple and grapefruit), what to drink when (white wine at lunch, red at dinner), and what to serve with green salad (chilled sparkling Vichy water). And they guide you through the creation of a Dinner Party --- like: don't ask who wants coffee, just make it and offer it. The Salters serve up tons of foodie trivia. The origin of the "Baby Ruth." The health benefit of dark chocolate (15 times more antioxidants than broccoli). Unsurprisingly, they have collected tasty anecdotes I've seen nowhere else. Some are wonderfully eccentric: a dying man's farewell gift to his wife (600 jars of her favorite jams). Others are literary, and feature Turgenev, Balzac, Dumas, Beckett. The Salters love France. When Kay was giving birth to their son Theo in Paris, James had a bottle of Chateau Latour ready, so the great wine might moisten the lips of their son --- a custom of French kings. Decades later, they mention that they spend a week in Paris, "largely at the Louvre," and top it off with lunch at Le Grand Vefour. This is not snobbery. It is taste in action. Armchair readers will delight in the Salters' peppering of the book with great French historical anecdotes. Like: Talleyrand. 1803. No fish to be had in Paris. At a state dinner, the servant carrying an enormous salmon trips and falls. All are horrified. Talleyrand calmly says, "Bring in another salmon." And, in a flash, another salm