Eating With Peter
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Tuesday, May 22, 2018
By Susan Buckley
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There are certain books into which I like to nestle. You know, the kind that call for comfy couches on cloudy days and a cup of tea. Eating with Peter not only accomplished this for me, it pushed me out the front door in search of deliciousness. Then a thought occurred: what would Susan Buckley, the author of Eating with Peter, pair with each chapter of this intimate, culinary journey? Happily, she answered just that.

Change Your Life Travels invites you to procure both a copy of Eating with Peter, along with elements from Susan's "chapter pairing menus," not to settle into for a read, but to serve as a roadmap for gastronomic adventures of your own. -- Bekah

About Eating with Peter (Arcade Publishing; "Susan's life would never be the same after she meets Peter, a notorious food and wine connoisseur/writer. A man who is larger than life, Peter pulls Susan out of her comfort zone to taste the fine life. Together, they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco, the waters of the Red Sea to the Caribbean. They explore the world, moving between Peter's adventures with Hemingway and a life in New York where their kitchen table at home is a lively destination of its own with family, international friends and food secrets."

Above: Susan with Peter, David, Annabel and Michael in, where else, Paris.

Chapter 1

In the Beginning

Have some really good, really “real” Camembert at just the right ripeness. Rather than a lot of bread, I would eat it with some good toasts, little crisp crackers. And, of course, a glass (or two) of a wine you love. Although I generally prefer red to white, I love a good, non-oaky Chardonnay with Camembert.

Chapter 2

Pour le Plaisir des Yeux

When I think of Morocco, I see piles of dates along the road and the barrels of olives in the market in Fez. I would have dates or olives and some of the soft white cheese called jben. And mint tea, of course.

Chapter 3

Vaut le Voyage

Short of being in France, it’s hard to think of the right pairings for reading about those halcyon days in Roanne and Lyons. But what I always drank before one of those meals was a kir royale—champagne with a little cassis syrup. And there often were the little light-as-air cheese puffs called gougères.

Chapter 4

The Great Vinegar Caper

This chapter demands balsamic vinegar, so I would drizzle a reduction of balsamic vinegar on some good goat cheese and eat it with really good crusty Italian bread.

Chapter 5

When the Killers Came to Town

Spain means sherry to me, served with olives and some wonderful tapas.

Chapter 6

Have Spoon, Will Travel

What about Mary Hemingway’s seviche (see Eating with Peter, page 103) with some icy cold gin.


Chapter 7

A Fine Riposo

Forget about grated Parmesan—nothing is better than pieces of really good Parmesan eaten whole. With this drink a good Italian red such as Barolo.

Chapter 8

Adventures in the Raw

In creating Eat It Raw, Peter realized that there are certain vegetables that just don’t taste very good raw. Broccoli and green beans are good examples. So instead of using raw veggies as crudités, it’s much nicer if you steam them a little. I love steamed vegetables with a yogurt dip. Plus a glass of ice tea.

Chapter 9

To Market, to Market

In honor of our 450 pounds of luggage (See Eating with Peter, page 133), have a slice of duck or goose pate with toasted, crusty French bread and a glass of sauterne.

Chapter 10

The Year I Went to France with Bolshoi Pete and Nora

Breakfast in Paris means steaming café au lait, croissants, and apricot jam.

Chapter 11

Dining at Table 2

Oddly enough, in Annecy I always had a Scotch before dinner rather than wine—it’s a long story—so I’d recommend Scotch and toasted almonds!

Chapter 12

10 E as in Effervescent

Reading this last chapter after dinner, I’d end the meal with a slice of fruit pie and then a demitasse of expresso.

Susan Buckley is a New York-based writer, editor and consultant. She's written five YA books on American history including Turning 15 on the Road to Freedom, co-authored by Lynda Blackmon Lowery and Elspeth Leacock,. She has written many children's books, was the general editor of the We the People textbook series and was the editor of AppleSeeds magazine. Eating with Peter is her first adult book.

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