Book Of Salt (Paperback) by Truong, Monique
Paperback; Published 5/5/2004; 272 Pages; ISBN 9780618446889
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Now in Paper! [He] came to us through an advertisement that I had in desperation put in the newspaper. It began captivatingly for those days: 'Two American ladies wish to hire . . .' It was these lines in The Alice B. Toklas Cook Book that inspired The Book of Salt, a brilliant first novel by an acclaimed Vietnamese American writer.
In Paris, 1934, Binh has accompanied his employers, Gertrude Stein and Alice B. Toklas, to the train station for their departure to America. His own destination is unclear: will he go with the Steins, stay in France, or return to his native Vietnam?
Binh has fled his homeland in disgrace, leaving behind his malevolent charlatan of a father and his self-sacrificing mother. For five years, he has been the live-in cook at the famous apartment at 27 rue de Fleurus. Before Binh's decision is revealed, his mesmerizing narrative catapults us back to his youth in French-colonized Vietnam, his years as a galley hand at sea, and his days turning out fragrant repasts for the doyennes of the Lost Generation.
Binh knows far more than the contents of the Steins' pantry: he knows their routines and intimacies, their manipulations and follies. With wry insight, he views Stein and Toklas ensconced in rueful domesticity. But is Binh's account reliable? A lost soul, he is a late-night habitue of the Paris demimonde, an exile and an alien, a man of musings and memories, and, possibly, lies.
Love is the prize that has eluded him, from his family to the men he has sought out in his far-flung journeys, often at his peril. Intricate, compelling, and witty, the novel weaves in historical characters, from Stein and Toklas to Paul Robeson and Ho Chi Minh, with remarkable originality. Flavors, seas, sweat, tears--The Book of Salt is an inspired feast of storytelling riches.
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Kosher salt got its name from its use in the koshering process, where, because of its large grain, it does a better job than fine salt drawing moisture from meats. This ability to draw liquids from foods also makes it useful in preserving and is used in curing prosciutto and brining sauerkraut.