Walking on Walnuts

by Nancy Ring

Book Overview

A struggling artist who abandoned her work to begin a career as an assistant pastry chef offers an account of life in New York's restaurant kitchens and includes memories of her Jewish immigrant... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0553096648
• ISBN13: 9780553096644
• Release Date: July 1996
• Publisher: Bantam Books
• Length: 333 Pages
• Weight: 1.25 lbs.
• Dimensions: 1.2" x 5.8" x 8.6"

Customer Reviews

I thoroughly enjoyed this book

I loved the way Nancy Ring wrote this book. As educators, we struggle to teach students to use similies and metaphors in their writing. Why teach them these things if not to use them in real life? Nancy Ring found a delightful way to weave metaphors and similies throughout her book while at the same time shares her family history, her love of baking and art, and her struggles to make it in the world. I saw her use of the similies and metaphors as a tongue-in-cheek approach of relating life in general to her world of baking. I think she knew exactly what she was doing here and wondering if the reader was paying enough attention to catch it. Publishing the wonderful recipes passed down to her were an added bonus. I thought it very clever to start each chapter with a quote about something to do with nuts. I also enjoyed how she interspersed trivia about nuts into the story. You learn something new every day, don't you? Why not learn it while reading a good book? I enjoyed getting to know Nancy's family and friends as seen through her eyes. What a wonderful tribute and lasting legacy she has created! Nancy Ring, I would recommend your book to any English teacher struggling to show students some fine examples of similies and metaphors.

An evocative memoir with recipes

There are those among us who read cookbooks like normal people read novels. If you are among this group, you will rejoice at Nancy Ring's evocative memoir, "Walking on Walnuts." This lovely book braids delectable recipes (Burnt Orange Ice Cream, Peach and Honey Upside-Down Cake, among many others) together with tales of the author's family and the story of her own path towards professional and personal fulfillment.Nancy Ring held a number of positions as pastry chef in some of New York City's finest restaurants, all without benefit of culinary school training. She learned to bake from her grandmothers, and she learned to create recipes from her own imagination. Her progress from utter novice to confident chef is fascinating, especially because she never seeks to pull the wool over her readers' eyes. She knows she's inexperienced, and she's not above naïveté and wonder as she traverses the Manhattan restaurant world--a world which shows its magic to the public and saves its horrors for those who create the magic. This only adds to the absorbing narrative tension of the story.To protect the innocent and not-so-innocent, Ring has altered the names of the restaurants which employed her, as well as the names of most of her co-workers. My favorite section takes place in the first restaurant to take a chance on Ring's as-yet-unproved baking talents; she works under a sassy woman named Arana who takes relish in appearing at the restaurant's staff holiday party dressed as a formally set dinner table:"She walked straight up to the chef and placed herself directly in front of him. Arana was very tall, and in those heels she towered over the chef, who stood barely over five feet. Her breasts were nearly exactly level with his eyes. When I tell you the crowd was disintegrated in laughter, I mean it. 'Arana,' the chef said in a tone somewhere between shock and appreciation . . . 'This is a party, not a watermelon sale.' Knock-down, all-out, knee-slapping laughter. Somebody yelled, 'Touché!' 'Hmmpf,' said Arana, real Mae West style, 'don't you know what I am?' . . . 'No, I don't,' he laughed. Arana stood with her hands on her hips, glaring at the crowd until they quieted a little. Then, when she was sure they would all hear her, she turned back to the chef, enjoying her captive and her audience. 'Would you like a bite?' she smirked. 'I'm the tart of the day.' "This is the type of book you immediately want to go out and buy for friends. Ring's own illustrations punctuate each chapter; in addition to being a pastry chef and writer, she is a talented artist. I can hardly imagine a more enjoyable read for anyone who enjoys cooking as much as they enjoy a fast-moving, well-plotted story.

Kirkus Reviews is dead wrong!

Yummy and lucious! Found this in the cooking section at my local bookstore and stumbled on a treasure!! It's part family history -- (a pet favorite subject of mine) -- part cookbook (I love baking) and part just-plain-fun! I loved reading about what life is like behind the scenes in swanky restaurants.And, as icing on this cake of a book, the author does her own illustrations -- and beautiful ones they are! Great work, Ms. Ring!

Walnuts are only one of many levels to appreciate.

This is a wonderful unfolding of Nancy Ring's struggles which inspire and help put perspective into the heartaches and soul-searches we all face in finding our professional and personal vocations. Nancy's voice is like that of a close friend, with a peaceful cadence which belies the stressful events she encounters in her search for career nirvana. She very cleverly focuses her chapters around a work struggle, a recipe and family history, which she then knits into a very engaging short story within the string of episodes which tell her tale. She also very generously shares her treasured family recipes! Walking on Walnuts is one to read because of it's refreshing and captivating consideration of the many facets involved in finding personal and professional happiness.

You're there smelling & amp; tasting in your Bubba's kitchen!

I almost gained weight reading this delightful story. Not only are the recipes at end of each chapter wonderful the experiences of the writer are so much "fun". Her work as a pastry chef made me realize there is much going on in the restaurant kitchen that we don't always appreciate. Have reccommended this book to many friends.How about a sequel