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KOSHER
CATERERS
CLASSIC CUISINE
Simple Pleasures
Former Detroiter Gael Greene pens
memoir about her two great loves:
food and sex.
George Cantor
Special to the Jewish News
S
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Trust your affair to the
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Berkley], and I would order frog legs.
My brother would make a face and
say,'Next thing you know, you'll be
ordering snails.' Well, he was right
about that.
"Food was a way of showing love
in my fainily. My mother fixed me my
favorite pea soup for years every time
I made a visit home, and she kept
sending my brother her Toll House
cookies."
he remembers her first trip
to the Four Seasons, on a
business trip with her father
to New York.
"The shrimp came in the classic
way, not draped over the lip of a cup
but served over ice on a flat plate:'
says Gael Greene. "When I cut into
it, ice-chips went flying all over the
New York Bound
pface. That's always stuck in my mind
Greene grew up in Detroit's Boston-
when I think back to my first memo-
Linwood area, graduating from
rable meal there!'
Central High. Her father, Nat Greene,
For 32 years, Greene had a gour-
owned a popular men's clothing store
mand's helping of memorable meals
on the Avenue of Fashion, in north-
as the restaurant critic for New York
west Detroit.
magazine — more than enough to
She decided on journalism as a
write a book about.
career, worked for a few years at
The Detroit-born writer's new
the Detroit office of United Press
memoir, called Insatiable: Tales
from a Life of Delicious Excess, is
Simple Pleasures on page 76
out this month, published by Warner
Book ($25.95). If one
is passionate about
food, it would be
X-rated. Because in
Greene's telling, the
line between great
food and great sex
is direct and quite
short.
"I was a loodie
R
ENE
before there was
such a word," she
says from her
Manhattan office.
"Before chefs
became celebrities
— when the virgin-
ity of olive oil was
not an issue, and
no one paid atten-
tion to cholesterol.
There has been a
revolution in the way
Americans look at
food, and in some
way I like to think I
was a part of that.
"Long before any
of that, though, we
would go out for
Gael Greene peppers her prose with some recipes in
family dinners to the
her new memoir.
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June 1 8 2006
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