Janos by Janos Wilder
You want weird? You've found it. A sequel to STAY OUT OF NEW ORLEANS, this eerie novel is the third book in the author's 1990s trilogy. Less violent yet more menacing, uncomfortably intimate, this story depicts a fragmented group of friends in the wake of what psychiatrists call an anomalous experience. Did it happen? If it did, what was it and why can't they discuss it? And if it didn't, why are they all losing their minds together? What about their friends who have killed themselves or disappeared? Maybe those people were never really here. Are any of us? And yet life goes on, heedless. Just because you have barely escaped an evil more ancient than the hills doesn't mean you can blow off work tomorrow. For readers who survived STAY OUT OF NEW ORLEANS, this book brings back half a dozen characters, several key locations, and some of the same drugs. The real link that unites and animates these three books, though, is New Orleans herself: a warm, breathing specter of a woman we all want to believe didn't drown eight years ago. Curran not only revives her but puts you in her arms back when her tattoos still looked good.
Named Best Chef: Southwest by the James Beard Foundation, JANOS WILDER opened his groundbreaking restaurant Janos in 1983 and recently opened the acclaimed Kai Restaurant at the Sheraton Wild Horse Pass in Chandler, Arizona. This is his second book. He lives in Tucson, Arizona. THE AUTHOR SCOOP When did you know you were a writer?I've been writing since I was a kid and have always liked it. My Dad was the first one to teach me how to write. When I was about 10 or 11, I'd write in long, puffed up sentences using the biggest words I knew. When I'd proudly show my writing to my dad, he laugh and tell me that I was enamored with the sound of my own words. It took me a while to understand what he was trying to tell me: that good writing is about communicating with your reader. It's the same thing with cooking. Good cooks don't cook for themselves but for their guests.What was your first job?Washing dishes in a Chinese food restaurantWhat's the first concert you ever attended?I'm the youngest of three raised in the Bay Area. In 1968, I was 13 and my sister was 15. This was soon after the Summer of Love in San Francisco and my sister had been bugging our mom to let her go to a rock concert. My Mom was not about to let her go on her own so she took us both to see the Jefferson Airplane and Buffalo Springfield and the University of San Francisco Gymnasium. What's the history of your name?My given first name is John. I was given the name Janos by a Native American Chef I worked with in Boulder, CO in the mid-70's. For the last 20-25 years I've been working with a lot of ingredients originally, and in many cases, still farmed by Native Americans. Many of our guests like the link between the name and the ingredients we use. In fact, it's purely coincidental. Janos is not a Native American name. The truth is there were just too many Johns in the kitchen at the time and the Chef, Robert, just started calling me by a nickname, which stuck.Who would you cast as yourself in a movie of your life?Danny DiVito
| SKU | Nicht verfügbar |
| ISBN 13 | 9780898156553 |
| ISBN 10 | 0898156556 |
| Titel | Janos |
| Autor | Janos Wilder |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Random House USA Inc |
| Erscheinungsjahr | 1994-09-01 |
| Seitenanzahl | 228 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |