I wasn't familiar with Wizenberg's earlier memoir, A Homemade Life (I have since read it and loved it). This book stands on its own. This second chapter is the story of helping her husband open a small artisanal pizzeria, while maturing in her young marriage. Plenty of original and frugal recipes are included, that touch on everything from local green market improvs to the craft cocktail trend. Fans of TV shows like "Restaurant Impossible" will love all of the detail about designing and outfitting a restaurant on the cheap. Who knew that a large Hobart mixer could cost as much as an SUV? The various fiascos with kitchen and waitstaff will be recognized by the millions who've worked in a restaurant. The author's doubts and tantrums and money worries are probably familiar to all owners of a small business.
— From Carla's Picks
The New York Times
bestseller from the author of A Homemade Life
and the blog Orangette
about opening a restaurant with her new husband: "You'll feel the warmth from this pizza oven...cheerfully honest...warm and inclusive, just like her cooking" (USA TODAY
When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: espresso machines, wooden boats, violin-building, and ice cream-making. So when Brandon decided to open a pizza restaurant, Molly was supportive--not because she wanted him to do it, but because the idea was so far-fetched that she didn't think he would. Before she knew it, he'd signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly's assumptions about her marriage were about to change.
Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until--in the heat and pressure of the restaurant kitchen--she realized that she hadn't been honest with herself or Brandon.
With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey
explores that intimate territory where food and life meet. This moving and honest account of two people learning to give in and let go in order to grow together is "a crave-worthy memoir that is part love story, part restaurant industry tale. Scrumptious" (People