How To Be A Public Author
by Francis Plug (Text)
This satire of the literary world is just about the maddest thing I've read. First of all you need to know that Francis Plug isn't a real person. The book was written by New Zealand-born Paul Ewan and the fictional Plug is his (deranged) creation. An unsuccessful gardener, a spectacular alcoholic, a wannabe novelist and a stalker of Booker prize-winning authors, Plug's mission is to attend reader events and get signatures on some valuable first editions that have (sort of) come into his possession. He is also researching a self-help guide for other aspiring authors on how to cope with fame and fans. Plug's encounters with these literary luminaries - including Eleanor Catton - are comic in a watching-a-car-crash kind of way, as are his surreal fantasies and peculiar observations. But, as with most things insane, there are nuggets of sense in this dizzying blend of fact and fiction. The incongruity of people who work in isolation being expected to perform on stage, the expectations readers have of their interactions with favourite authors, the conceits of literary festivals and events - are all exposed. Things get a little repetitive as we move through the canon of prize-winning authors and Plug's increasingly bonkers encounters with them. But as a tragi-comic hero he is practically peerless and you certainly can't fault How To Be A Public Author on its originality.
Depot: Biography Of A Restaurant
by Al Brown (Random House)
Celebrity chef Al Brown wanted his fourth book to be more than just another volume of recipes so what he's produced instead is the story of his popular Auckland eatery Depot. In the first 100 or so pages, he reveals his vision, introduces us to the people who collaborated on its design and the team that keeps it running. Only then does he share the recipes and tips for what he promises is every dish that has ever been served there. This is a detailed volume, with almost a scrapbook feel to it, and the recipe pages are dense with information. But all the crucial information is here for fans of Depot's posh Kiwi tucker, who want to recreate the same style of food at home. Often using cheaper cuts like fish belly or wings, marrow bone, tongue and liver, the recipes have several elements and are aimed at capable cooks who are prepared to make an effort. Some recipes like smoked beef brisket tortillas and bouillabaisse stock may need to be attacked over a few days. But, as Brown says, there are no secrets in his kitchen, so whether it's the instructions for Depot's perfect roasted pork hock or the reasons for his incredible success in the hospitality business, it's all here.
