Obsessed

ELISABETH BRONFEN is a professor of American studies at the University of Zurich in Switzerland, and Global Distinguished Professor at New York University. She is the author of many books, including Specters of War: Hollywood’s Engagement with Military Conflict (Rutgers University Press).

• CONTENTSIntroduction1 Cold Dishes: Raw or chilled2 The Pan: Dishes made quickly3 All stocked up4 The Pot: Flavors slowly develop5 The Oven: Enveloped by dry heat6 Delicious Disasters: What can be salvaged in the kitchen7 Cooking for oneselfAcknowledgementsBibliographyIndex

"As Julia Child once said, 'People who love to eat are always the best people' and reading this precise and passionate collection of recipes, I felt like I'd met a kindred soul. Obsessed by Elisabeth Bronfen is a magnificent spread of tastes and textures, family memories, and brilliant reflection. It also left me very hungry." - Ann Mah (bestselling author of The Lost Vintage and Mastering the Art of French Eating) "Bronfen’s gift for sensual descriptions of food is so vivid, reading this book gave me hunger pangs. Beautifully organized according to a taxonomy of culinary practice, Obsessed is much more than a cook book, although it is that, too. It an intimate exploration of food, memory, family, food, pleasure, and culture. I loved it."  - Siri Hustvedt (author of Memories of the Future)