This is only the second book I've read by Jewell, but I really enjoy the style of her writing. She's not afraid to write flawed characters and messy situations, and she always keeps me guessing and questioning who I think "dunnit". I look forward to going back one of these days to read some of the things she wrote previous to my introduction to her.
I Found You weaves a twisted, tragic tale that's haunted its survivors for over two decades. The story glides seamlessly back and forth between 1993 and somewhat-present day, introducing the two young men, Gray and Mark, and their families and circumstances...and the two men that we know by different names "today".
I don't want to go into many details, because I don't want to ruin the twists and turns that our characters go through, but I will say that if you like a good mystery, and novels that are a little bit dark—you should definitely check out I Found You.
As far as food is concerned (and I sound like a broken record with my review of The Girls in the Garden), it isn't a "foodie novel" per se, but there are so many mentions of food that it isn't hard to pull together a menu inspired by what's on the pages. I mean, one of our main characters, Alice, has a daughter named Romaine.
Later on, when they are talking, Frank thinks that he actually remembers the Yorkshire Puddings after Alice describes them a bit.
Yorkshire puddings. They're made of batter. Big golden puffs of batter.
While I didn't make them as big as footballs (which I'm guessing is what we Yanks would call a soccer ball), I did use a jumbo muffin tin that I bought specifically for making huge popovers. Let's just say that mine are about the size of a small foam...American...football.
I Found You
author: Lisa Jewellpublisher: Atria Books (April 25, 2017)
genre: Mystery, Thriller & Suspense > Thrillers & Suspense > Suspense
hardcover: 352 pages
"foodie" read: No, but there is a lot of food mentioned on the pages - plenty of inspiration to come up with an entire menu inspired by the book.
opening sentence: Alice Lake lives in a house by the sea.
teaser: In a windswept British seaside town, single mom Alice Lake finds a man sitting on the beach outside her house. He has no name, no jacket, and no idea how he got there. Against her better judgment, she invites him inside.
Meanwhile, in a suburb of London, twenty-one-year-old Lily Monrose has only been married for three weeks. When her new husband fails to come home from work one night she is left stranded in a new country where she knows no one. Then the police tell her that her husband never existed.
Twenty-three years earlier, Gray and Kirsty are teenagers on a summer holiday with their parents. Their annual trip to the quaint seaside town is passing by uneventfully, until an enigmatic young man starts paying extra attention to Kirsty. Something about him makes Gray uncomfortable—and it’s not just that he’s playing the role of protective older brother.
Two decades of secrets, a missing husband, and a man with no memory are at the heart of this brilliant new novel, filled with the “beautiful writing, believable characters, pacey narrative, and dark secrets” (Daily Mail, London) that make Lisa Jewell so beloved by audiences on both sides of the Atlantic.
about the author: Lisa Jewell was born and raised in north London, where she lives with her husband and two daughters. She is the New York Times, Wall Street Journal, and USA TODAY bestselling author of twelve novels, including The House We Grew Up In and The Third Wife.
connect with the author: website | facebook | twitter
recipe inspired by the book: Yorkshire Pudding
yield: 4 (large)
Yorkshire Pudding
prep time: 30 MINScook time: 30 MINStotal time: 65 mins
A simple batter produces tall Yorkshire Pudding that is crisp on the outside, hollow on the inside, and just the right amount of tender.
INGREDIENTS:
- 4 large eggs
- 175 grams (3/4 cup) whole or 2% milk
- 150 grams all-purpose flour
- 25 grams (1 tablespoon + 2 teaspoons) water
- 1/2 teaspoon salt
- 2 heaping tablespoons bacon grease, duck fat, or beef drippings (traditional)
INSTRUCTIONS:
- Combine all of the ingredients except the fat in the jar of a blender and blend until you have a smooth batter. Pour into a large, spouted measuring cup. Let batter rest at room temperature for at least 30 minutes, or, for best results, cover and refrigerate overnight or for up to 3 days.
- Remove from refrigerator while you preheat the oven.
- Preheat oven to 450° F. Divide fat evenly among 4 of the wells of a 6-cup giant muffin pan (I use this Wilton 6-Cup Jumbo Muffin Pan). Slide into preheated oven until the fat is smoking hot, 10-15 minutes.
- Carefully remove the pan from the oven and set on a hot pad or heatproof surface. Give the batter a quick stir, then divide it evenly between the wells (each well should be filled halfway).
- Immediately return the pan to the oven and bake until almost quadrupled in size. The Yorkshire puddings should be a deep golden brown and crisp to the touch (and will sound hollow when tapped), ~30-32 minutes.
- Serve immediately or cool completely, then transfer to a freezer safe baggie. Can be frozen for up to 3 months and reheated in a hot oven (or toaster oven) before serving.
©All Roads Lead to the Kitchen. Slightly adapted from Serious Eats.
Created using The Recipes Generator
I received a complimentary copy of this book in exchange for my honest review.
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