【预订】A Winter in New York
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山东济南
认证卖家担保交易快速发货售后保障
作者Josie Silver
出版社Random House Publishing Group
ISBN9780593722862
出版时间2023-10
装帧平装
定价78元
货号YB-85984
上书时间2024-06-28
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A young chef stumbles on a secret family recipe that might lead her to the love—and life—she’s been looking for in this stunning novel from the New York Times bestselling author of One Day in December.
When Iris decides to move to New York to restart her life, she realizes she underestimated how big the Big Apple really is—all the nostalgic movies set in New York she’d watched with her mom while eating their special secret-recipe gelato didn’t quite do it justice.
But Bobby, Iris’s best friend, isn’t about to let her hide away. He drags her to a famous autumn street fair in Little Italy, and as they walk through the food stalls, a little family-run gelateria catches her eye—could it be the same shop that’s in an old photo of her mother’s?
Curious, Iris returns the next day and meets the handsome Gio, who tells her that the shop is in danger of closing. His uncle, sole keeper of their family’s gelato recipe, is recovering from a stroke and can no longer remember it, so they can’t make more. When Iris samples the last remaining batch, she realizes that their gelato and her gelato are one and the same. But how can she tell them she knows their secret recipe when she’s not sure why Gio’s uncle gave it to her mother in the first place?
Iris offers her services as a chef to help them re-create the flavor and finds herself falling for Gio and his family. But when Gio’s uncle finally wakes up, all of the secrets Iris has been keeping threaten to ruin the new life—and new love—she’s been building all winter long.
一位年轻的厨师偶然发现了一个秘密的家庭食谱，这可能会引导她找到她一直在寻找的爱情和生活，这是来自纽约时报畅销书作家的这部令人惊叹的小说十二月的一天。
当艾丽丝决定搬到纽约重新开始她的生活时，她意识到自己低估了有多大< /i>《大苹果》确实是……她和妈妈一起看的所有以纽约为背景的怀旧电影，一边吃着他们特殊的秘方冰淇淋，但都不太真实。
但艾丽丝最好的朋友鲍比并不打算让她躲起来。他拉着她去了小意大利著名的秋季街头集市，当他们穿过小吃摊时，一家家庭经营的小冰淇淋店引起了她的注意——这家店难道就是她母亲的旧照片中的那家店吗？ ？
出于好奇，艾丽丝第二天回来并遇到了英俊的吉奥，吉奥告诉她这家商店有关门的危险。 他的叔叔是他们家族冰淇淋配方的唯一保管人。从中风中恢复过来并且不再记得它，所以他们不能赚更多的钱。当艾里斯品尝最后一批剩余的冰淇淋时，她意识到他们的冰淇淋和她的冰淇淋是同一个。但是，当她不确定为什么吉奥的叔叔一开始就把秘方送给她母亲时，她怎么能告诉他们她知道他们的秘方呢？
艾里斯提供了她作为厨师的服务来帮助他们他们重新创造了这种味道，并发现自己爱上了吉奥和他的家人。但当吉奥的叔叔终于醒来时，艾丽丝一直保守的所有秘密都威胁着毁掉她整个冬天都在建立的新生活和新爱情。
作者简介
Josie Silver is an unashamed romantic who met her husband when she stepped on his foot on his twenty-first birthday. She lives with him, their two young sons, and their cats in a little town in England called Wolverhampton. She is the #1 New York Times bestselling author of One Day in December, The Two Lives of Lydia Bird, and One Night on the Island.
精彩内容
1.
“Was I right or was I right?”
Bobby links his arm through mine as we pass beneath the illuminated red, green, and white “Welcome to Little Italy” arch and find the place alive with street vendors, drumbeats, enticing smells and throngs of people as far as the eye can see.
My landlord-slash-best-friend has twisted my arm into spending the afternoon with him at the Feast of San Gennaro—an Italian food and culture festival that, according to Bobby, New Yorkers look forward to every year—knowing my love of food is just about the only thing strong enough to entice me from the safety net of my apartment these days. To say I’ve become a New York homebird since I pitched up on his doorstep nine months ago is something of an understatement. I arrived desperate for change, dreaming of the New York I knew only through my mother’s favorite movies. It’s laughable really, knowing what I do now, but I genuinely thought there was a chance I’d land a job filling pastrami sandwiches in Katz’s Deli, or that there might be an Iris-sized hole waiting for me in the bustling kitchens of the Plaza.
Neither were hiring, as it turned out. I wasn’t even brave enough to stick around at Katz’s Deli long enough to ask—the queue was crazy-busy and so long it was out the door and wrapping the block. The Very Tasty Noodle House was hiring, though. Bobby Han hadn’t long inherited the entire building, from his swish top-floor penthouse down to the ailing noodle restaurant at the bottom, even though he’d never so much as touched a wok in his life. I like to think that my brilliant mother walked beside me in spirit as I trudged the darkening New York streets fresh off the plane, turned down by place after place. Blind instinct guided me along Chrystie Street and straight into the path of Bobby Han, who at that precise moment was sticking a chef needed notice in the dusty window of his restaurant. Within the hour I’d accepted not only the job but the keys to the minuscule, old-fashioned apartment above, recently vacated by his ancient noodle-queen aunt. My pokey home is the buffer between the penthouse Bobby shares with his husband, Robin, and the ground-floor restaurant, a sponge to soak up all the noise and cooking smells so they can live in peace without the faint linger of peanut oil on their clothes or their Egyptian cotton bedsheets.
What I didn’t realize back on that first day was that I’d also just found the biggest platonic love of my life. Bobby has turned out to be best friend and big brother all rolled into one gloriously loud, sarcastic package, human gold dust for a lonely girl starting again over three thousand miles from home.
This afternoon’s rain-laden sky does nothing to dampen the atmosphere at the festival and there’s an infectious energy and buzz in the air that carries people from stall to stall, tasting, savoring, collectively groaning in pleasure.
“You were so right,” I say, drinking in the carnival of color and noise. “I want to try everything!”
We pause to observe the golden statue of Saint Januarius, patron saint of Naples, a brief tranquil moment before allowing the throng of people to carry us farther along the street.
“We need to start with sausage,” Bobby says, steering me toward an impressively large catering truck bedecked with fluttering Italian flags. Rings of sausage sizzle on huge metal plancha grills, ready to be chopped and loaded into rolls piled high with slippery onions and peppers. I watch in fascination as an aproned guy behind the grill curls the sausage with fast, skillful hands, and another chops and fills sandwiches with the confidence of someone who has done it a million times before.
“Food of the actual gods,” Bobby says, ordering two.
I’m so ready for it when I take it from him. It’s how I imagined, only about a hundred times better.
“If I eat all of this I’ll be stuffed,” I say.
Bobby is already more than halfway through his. “But you’re still gonna, right?”
I nod, not even sorry. The sandwich is smoky and rich, heaven in a bun. We walk and eat, soaking in the atmosphere, the low background hum of generators adding an air of fairground. People shout and laugh, a market-day-like jostle, and I feel myself relax into it, enjoying the change of scene. And what a scene it is. Glittered streamers and lights span the buildings over our heads, and everyone milling around below is here for the same thing—to feast. It speaks to my chef’s heart in a language I understand, and it jolts me how much I miss creating new dishes and the joy of watching people eat. Cooking up bowl after bowl of noodles is soothing in its own way, but I’m really just trying to imitate the authenticity of Bobby’s aunt rather than pave my own path or come up with my own dishes. Being around all this creativity and culinary joy reminds me what drew me to kitchens in the first place: the heat, the urgency, the deep satisfaction. I miss it all viscerally, another piece of me temporarily lost because of Adam Bronson. There are lots of those pieces—my career, my self-worth, my confidence, the things that made me feel like me. I imagine them all lined up on the shelf of an emotional lost-property office waiting for me to reclaim them. I will. I am. Slowly, but I am.
We follow the sandwiches with sweet, ricotta-stuffed cannoli and I lean on Bobby, laughing as I swoon.
“This was your best idea yet,” I say.
“I have lots of others,” he says. “Just say the word.”
I appreciate his unpushy nature a great deal, he’s such easy company to be in. I know he worries I don’t get out enough. He’s probably right. In truth, the dentist is probably the social highlight in my calendar. It’s not that I’m the reclusive type, per se, just that I was at rock bottom when I arrived in New York and it’s taken some time to rebuild myself. Maybe that does look reclusive from the outside, especially against the bells-and-whistles backdrop of New York, but it’s been restorative for me up to now. I’ve got Bobby and Robin, and there’s Bobby’s niece Shen, too. She’s the kind of nineteen-year-old who could run the world in her lunchtime if she so chose, but prefers to serve noodles to Bobby’s customers between taking classes and dancing her way across the city every night. She’s a pretty decent chef too, always happy to take over at the stove if I need a night off, which isn’t very often. And then there’s Smirnoff, who isn’t technically my cat or Bobby’s; he’s lived in our building longer than either of us and seems to have full jurisdiction over where he parks his furry orange behind.
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