Pat Conroy writes about his own life in the context of the food he has eaten and cooked, beginning with his famously dysfunctional childhood and moving on to his extensive travels and the meals he has enjoyed around the world, from truffles to catfish to fava beans. He also writes about the importance of eating as comfort, social event, celebration, and sheer joy. Among the appealing recipes he includes are grits, peppered peaches, mocha macaroons, seafood dishes from the American South, and many more--100 recipes in all. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.