Mostrando resultados por autor "Stephanie Danler" en Todas las categorías

Panicked by his own mortality, despondent over his many failings as a writer and a man, Dunne leaves his wife and their three-year old child for the solitude of a crummy apartment off the Vegas Strip. There he plans to write an account of the city as he finds it; the book he ends up writing is "a fiction which recalls time both real and imagined."

After selling her first novel - a dream she'd worked long and hard for - Stephanie Danler knew she should be happy. Instead, she found herself driven to face the difficult past she'd left behind a decade ago: a mother disabled by years of alcoholism, further handicapped by a tragic brain aneurysm; a father who abandoned the family when she was three, now a meth addict in and out of recovery.

Twenty-two and knowing no one, Tess leaves home to begin her adult life in New York City. Thus begins a year that is both enchanting and punishing in a low-level job at “the best restaurant in New York City”. Grueling hours and a steep culinary learning curve awaken her to the beauty of oysters, the finest champagnes, the appellations of Burgundy. At the same time, she opens herself to friendships - and love - set against the backdrop of dive bars and late nights.

Even after achieving her dream of selling her debut novel, Stephanie Danler feels adrift in New York. Struggling in the throes of a doomed relationship and haunted by her tumultuous childhood, something nameless compels her to return home to Southern California. In a cottage in Laurel Canyon, as a new life begins to shape itself, she finally succumbs to memories of the past that have proved impossible to escape.

Tess ankommer til storbyen i sin søgen efter et liv, hun endnu ikke kan definere, men hun har et brændende ønske om at blive til nogen og høre til et sted. Hun får et eftertragtet job som tjener på en eksklusiv restaurant på Union Square og opdager, at hun træder ind i en verden med et stærkt opdelt hierarki. Hun er så grøn, at hun aldrig har smagt en østers og må nu lære de forskellige arter, de rigtige betegnelser for Bourgognevine og at værdsætte at spise terrine af svinehoved.