published by Good Job Publishing

The Faithful, a novel by Peter W. Van Ness Get an Autographed Book HERE

Food in The Faithful

Food plays a major role in the story. It's almost another character [see links to recipies & videos here]. I considered writing a cookbook since I spent a decade studying with extraordinary chefs and working my way up from diswasher in a country kitchen to executive chef in an oceanfront resort hotel. But I no longer use recipes--and I seldom make the same dish the same way twice.

I have taught many people how to cook but not by giving them recipes. Rather, I helped them learn to taste, to discover what they like, and to appreciate the magic of preparing and combining ingredients so they blend to form a new sensation that transcends their individual flavors and textures.

I can, however, recommend a few cookbooks that I rely on.

The Escoffier Cookbook. This book is referenced in Chapter Three ~Part 2~ The Cup. One could argue, it's the only cookbook you'll ever need for cooking any dish that originated in Western Europe. Everything is explained in great detail.
Larousse Gastronomique I have an older, "American" edition, published in 1977. This newer one looks interesting. It has new techniques and behind-the-scenes photos of restaurants. Because it's organized as an encyclopedia, looking anything up is a breeze.
Joy of Cooking. This warm, inviting book has excellent recipes and methods for everyday cooking and comfort food, from pancakes and waffles to appetizers and main courses to pies and cookies.

An old friend told me he relies on advice that I don't remember giving him, but it sounds good: Start with quality ingredients and don't screw it up. To that end, I encourage you to avoid chain supermarkets and shop at small, local grocery stores and farms as much as possible. They are often less expensive than chains if you buy what's in season and/or on special.

Lastly, I encourage you to grow as much food as you have room for. Gardening is not easy and every climate has its quirks. I've been blessed with plenty of help from successful gardeners. The Encyclopedia of Organic Gardening helps too. Little else can compete with the thrill of eating something you've grown. After a while, you'll no longer accept the tasteless dreck you find in supermarkets.

Below are links to recipes and info on dishes referenced in the book. Page numbers are from the print edition.

Chapter One ~Part 1~ Promises
Page 4	Traditional Irish Scones video featuring Donal Skehan. Scones make another appearance in Chapter Nine ~ Sophia, page 116; and again in Chapter Twenty-Eight ~ The Plan, page 293.
Page 5	Good chocolate chip cookie video featuring Chef Anna Olson. Chocolate chip cookies make another appearance in Chapter Fifteen ~ The Machine, page 162.
Chapter Two ~Breakfast~
Page 32	Here's a fun video by ANTI-CHEF and a recipe for a REAL Belgian Liege waffles. It's not what I envisioned when writing this scene, but having watched the video, I couldn't resist sharing it.
Chapter Three ~Part 1~ The Wine
Page 34	If you desire to try your hand at curing your own meats, I applaud you and urge to get Charcuterie: The Craft of Salting, Smoking, and Curing. I have not had the time or patience to learn this art (aside from curing my own salmon to make gravelox, which I do frequently). Perhaps that is because I'm lucky enough to live near shops that carry excellent charcuterie from around the world--delicacies you will not find at a supermarket chain.
Page 35	You can spend over a thousand dollars on a good Saint-Émilion like the one Jimmy serves John. I never have, so I wrote about it instead. The wonderful thing is...you can find very good Saint-Émilion wines for as little as $15 (if you shop the sales). If you like elegant red wine, ask your wine merchant to help you.
Chapter Four ~ Training
Page 56	An Italian chef taught me how to make the best tasting roasted red peppers, and I've never seen anyone else do it, so I'll tell you how right here: Step 1) Burn the skin. Put the whole pepper directly on coals or on the burner of a gas stove. Burn the skin until it's black. Step 2) Plunge the burned pepper into ice water being careful not to break it, and roll it around a couple of times. Step 3) Scrape the black skin off. It should come off fairly easily. Step 4) Cut the skinless pepper in half, remove seeds, and slice into 1 inch wide strips. Step 5) Let dry while you fry some whole garlic cloves in olive oil. Don't let the olive oil get hot enough to smoke. Step 6) Remove the garlic cloves and sprinkle them with salt (they're a great condiment). Add the peppers making sure they don't overlap. Fry each piece on both sides until slightly brown. Their natural sweetness is almost like candy. Step 7) Save the oil. You can drizzle it onto a frittata or use it to sauté mushrooms. Taste it and I guarantee other uses will spring to mind.

Chapter Five ~ Emily
Page 62	Here's a fun video on how to make Chocolate Lava Cake Babish Culinary Universe feat. Jon Favreau and Roy Choi.
Chapter Twenty ~ The Party
Page 198	A note about foie gras: because some farms are cruel, it's gotten a bad rap. But many farmers have found humane ways to raise ducks and/or geese for foie gras. This in depth article gives examples of how it's done. If you like foie gras, you can find it humanely raised.
Page 200	Here's a pretty good capellini pomodoro video. When I make it, I cut the cherry tomatoes in half, cook them less, use a combo of parmigiano reggiano, grana, and pecorino romano. I kill the heat before adding the capellini and cheese--and I grate the cheeses finer. (I don't use a food processor.)
Page 201	Savenor's is a real shop. As portrayed in the story, they are expensive. But their food is top quality.
Chapter Twenty-One ~ The Partnership
Page 215	The French omelet offers a unique experience. This wonderful scene from the TV series The Bear provides an excellent example of how to make one.
Chapter Twenty-Four ~ Allies and Adversaries
Page 245	The Faithful takes place mostly in Massachusetts, where locals love to argue about how to make a lobster roll. This video shows two popular choices, but it will not put the debate to rest.
Chapter Twenty-Five ~ Contact
Page 256	Gordon Ramsay makes a glorious frittata in this video.
Chapter Twenty-Six ~ Camaraderie
Page 277	Gloria's (where Carl goes to get sandwiches) is a real place. If you're in Beverly, MA, check them out.