N.M. Kelby (Nicole Mary Kelby), author of numerous books, will discuss her novel WHITE TRUFFLES IN WINTER (2012).
O'Shaughnessy-Frey Library, O'Shaughnessy Room (Room 108)
N. M. Kelby is the author of the short story collection, A Travel Guide for the Reckless Heart: Stories, and several novels, including In the Company of Angels (2002), Whale Season (2006), Murder at Bad Girl's Bar and Grill (2008), and White Truffles in Winter (2012). Her new novel, The Pink Suit, is scheduled for release by Little, Brown and Company this upcoming April. She is also the author of The Constant Art of Being a Writer: The Life, Art, and Business of Fiction (2009).
(From BN.com): White Truffles in Winter imagines the world of the remarkable French chef Auguste Escoffier (1846-1935), who changed how we eat through his legendary restaurants at the Savoy and the Ritz. A man of contradictions—kind yet imperious, food-obsessed yet rarely hungry—Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. In the last year of Escoffier's life, in the middle of writing his memoirs, he has returned to Delphine, who requests a dish in her name as he has honored Bernhardt, Queen Victoria, and many others. How does one define the complexity of love on a single plate? N. M. Kelby brings us the sensuality of food and love amid a world on the verge of war in this work that shimmers with beauty and longing.
Kelby's work has been translated into several languages and offered by The Literary Guild, Doubleday Book Club, and Quality Paperback Book Club. She is the recipient of a Bush Artist Fellowship in Literature, an NEA Inter-Arts grant, the Heekin Group Foundation's James Fellowship for the Novel, both a Florida and Minnesota State Arts Board Fellowship in fiction, two Jerome Travel Study Grants, and a Jewish Arts Endowment Fellowship.
This event is sponsored by UST Libraries and hosted by adjunct instructor Shannon Scott, who is teaching an ENGL 203 Literature of Food class this semester.
Author photo credit: Ann Marsden