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Read Ebook {PDF EPUB} The Pleasure Is All Mine Selfish Food for Modern Life by Suzanne Pirret Chef Heston Blumenthal leaves wife for US 'food goddess' Heston Blumenthal, the chef, has split from his wife of 20 years and is dating Suzanne Pirret, the American cookery book author who says her favourite things are "food and sex". Blumenthal, 45, who is famous for serving "molecular gastronomy" dishes such as snail porridge at his restaurant, has been married to Zanna for 20 years. The Daily Mail said a spokeswoman for the Blumenthals had confirmed their marriage was at an end. "Over the course of their marriage they have built an extremely successful business, but one which has unfortunately taken its toll on their relationship," the spokeswoman said. Pirret's book The Pleasure Is All Mine: Selfish Food for Modern Life has led to her being feted as a food "goddess" by American critics. Ms Pirret has said: "Food and sex. Two of my favourite things, and the most powerful of all human drives. Best one after the other in either order, I'm not picky." Blumenthal bought his restaurant The Fat Duck, in Bray, Berkshire, in 1995 and has since expanded his empire to include a high-class eaterie in the Mandarin Oriental hotel in Knightsbridge, west London. He has a £1 million deal with Channel Four and stars in adverts for a supermarket chain. Four years ago he described his wife as the "reason for my success". The couple have three teenage children. Blumenthal was reported to have moved out of the family home in Buckinghamshire. Suzanne Pirret. Suzanne Louise Pirret is an American food writer and voiceover artist. She is the author of 'The Pleasure is All Mine: Selfish Food for Modern Life', [1] and has written for UK publications such as The Observer, Women’s Health, Men’s Health and London's The Evening Standard. [2] Contents. Early life and education [ edit | edit source ] Suzanne Pirret was born in Princeton, New Jersey and raised in Somers, New York. She graduated from Syracuse University with a BA in International Relations and from Harvard University's Institute for Advanced Theater Training at The American Repertory Theater. [3] In 2003 she received the Grand Diplôme from Le Cordon Bleu in Paris and London. [4] [5] Career [ edit | edit source ] Voiceover Artist: Pirret’s career as a voiceover artist in New York, Los Angeles and London includes hundreds of television and radio commercials, promos, documentaries, animation, and ADR. Credits include Dove, American Express, Elizabeth Arden, Pond's, Blistex, Mercedes Benz and Priceline.com with William Shatner and has worked with directors including Nancy Meyers and the late John Frankenheimer. Chef: Her first job as a professional chef was at the age of fifteen in New York. She worked in various restaurants in New York City and in 2003 as pastry chef at Fifteen, Jamie Oliver’s not-for-profit restaurant in London that was the subject of Channel 4's television documentary series Jamie's Kitchen. Author: In 2009 Pirret’s book, 'The Pleasure is All Mine: Selfish Food for Modern Life' was published by Harper Collins to critical acclaim, [6] [7] [8] [9] offering '100 decadent meals you can cook for one'. [10] The Wall Street Journal called it 'a collection of excellent recipes for one' presented with 'self-deprecating humor and a keen understanding of good cooking,' [11] The Daily Telegraph 'more Anthony Bourdain than Nigella Lawson', [12] Richard Vines at Bloomberg 'fabulous cooking', [13] Marie Claire, 'a wickedly funny manifesto for the hungry single girl' and Library Journal that 'even if you are not single and don't like to cook, this is an entertaining book.' [14] Bobby Flay wrote 'I couldn’t put this book down! Everyone will be begging to be a guest or even a dishwasher in Suzanne Pirret’s kitchen after reading and cooking from The Pleasure Is All Mine. She’s infectious!' The Washington Post described its recipes as 'intoxicatingly indulgent'; [15] they were also featured in Men's Health (magazine) [16] and The Observer which used many of the recipes in its '100 easiest, fastest recipes ever'. [17] Publishers Weekly hailed the book's trailer as 'generating significant media buzz'. [18] Broadcasting includes BBC Radio 4's Midweek programme, [19] The Splendid Table on American Public Media [20] and cooking demonstrations. [21] [22] Personal life [ edit | edit source ] Pirret lives in London. She was in a relationship with Heston Blumenthal between 2011 and 2015. [23] [24] [25] Adventures in ‘table for one’ Forgo the pity, forget the BlackBerry or the book, and embrace the possibilities. Sam Porter of Somerville, a regular at the Monday Club Bar at Upstairs on the Square in Cambridge, savors the solitude on a recent afternoon. (Essdras M. Suarez/Globe Staff) E-mail this article. Sending your article. Your article has been sent. | | | | Cooking for one is all the rage. No fewer than three books published this year are devoted to the subject, such titles as “What We Eat When We Eat Alone,’’ by celebrated author Deborah Madison and Patrick McFarlin, “The Pleasure Is All Mine: Selfish Food for Modern Life,’’ from actress-turned-chef Suzanne Pirret, and “The Pleasures of Cooking for One,’’ by Judith Jones, longtime editor for Julia Child. Each is about food, but all are celebrations of the self - paeans to the possibilities of solitary food adventures, rooted in the notion that we are our own best company. But “table for one’’ is a loaded phrase - always a little sad-sounding, even when you’re not sad in the slightest - even if you are euphoric at the prospect of an hour alone with a glass of wine and a plate of good food. There’s a stigma attached to eating out alone, especially dinner in a decent restaurant. All those couples. All those conversations. What do you even look at when you’re in a restaurant by yourself? I’ve spent much of my working life as a music critic, which means going out a lot at night, often by myself. Many of those nights involve having a meal before or after a show, and over the years I’ve become a rarity, especially among my female friends: a seasoned solo diner. Dining alone can be all kinds of things: amusing, meditative, sociable. It can also be dull or, worse, discomfiting. The main thing is to avoid the nagging sense that you’ve got “Friendless’’ tattoed on your forehead. And the best way to vanquish self-consciousness isn’t to bury your face in a book or tap away at your PDA, tempting though it may be, but to engage. Be quietly bold with your eyes and ears. Wear your independence like a badge of honor. It’s easy at the Monday Club Bar, the more casual of two dining rooms at UpStairs on the Square in Harvard Square. The room is a visual feast: odd, beautiful colors, mismatched chandeliers, and eclectic fabrics - and the staff is as warm as the decor. When I arrive on a recent weeknight, the bar is full. So when an amiable staffer (who I later learn is Matthew Lishansky, director of operations) asks if I want a table, I utter a variation on the loaded phrase. “It’s not just you,’’ he replies, and promptly fixes me a killer Manhattan, with a dusky red cherry that bears no relation to the sweet neon balls that decorate lesser cocktails. It’s cabaret night, so I welcome a table with a view of the duo almost as gratefully as I welcome my dinner: fava bean risotto with housemade chicharron (crisp morsels of smoked pork), one-hour egg, and shaved Parmesan. The egg is a minor miracle: poached for 60 minutes at very low temperature until the white is cooked to a milky consistency and the yolk is still runny. A gentle stir and the risotto turns downright lush. Supping on this comforting concoction is like having an impossibly decadent breakfast for dinner. Devra First, this paper’s restaurant critic, says that her ideal meal alone in a restaurant is a big bowl of pasta. My ideal meal alone in a restaurant involves a view of the kitchen. By those standards Sportello, a chic diner composed of a single serpentine bar in the Fort Point neighborhood, is pretty close to perfect. The trattoria-inspired menu is filled with handcrafted pasta dishes and every seat has a view of the gleaming, open kitchen. Queried about her favorite dish, my waitress, a young woman with a discreet blue streak in her hair, recommends strozzapreti with braised rabbit, which I graciously decline. I explain that I am a rabbit owner, and it turns out so is her family. We have a lively discussion about the joys and sorrows of life with bunnies, reminding me that given the opportunity, most people like to talk. From my perch, I observe the cook tending to my mid-afternoon meal of polenta with mushroom ragu as it is portioned, stirred, assembled, drizzled with olive oil, and topped with fat curls of fresh Parmesan. I could be wrong, but I’m thinking a watched chef is a mindful and generous chef. She spoons a bountiful medley of mushrooms in rich brown sauce into a deep bowl of velvety polenta, and it’s enough to feed me and the lucky recipient of my leftovers. While eating I take in the restaurant’s young crew as they prep beans and sort herbs for the evening meal. It is - no contest - better than TV.