Listen free for 30 days
-
Stuffed
- Adventures of a Restaurant Family
- Narrated by: Barbara Rosenblat
- Length: 7 hrs and 52 mins
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wish list failed.
Follow podcast failed
Unfollow podcast failed
Buy Now for $17.12
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Publisher's Summary
Volk's family came to these shores determined to make their mark. Great-grandfather Sussman Volk brought pastrami to the New World. Grandfather Jacob was known as the "most destructive force on Wall Street" and was memorialized by E.B. White as "the greatest wrecker of all time" for his innovative method of demolition. Uncle Albert was the first man to stir scallions into cream cheese. The last of Grandfather Herman Morgen's fourteen restaurants was a famous garment center hangout. One grandmother won the 1916 trophy for "Best Legs in Atlantic City." The other was a 300-pound calendar girl. Ms. Volk's handsome, demanding restaurateur father invented the six-color retractable pen and pencil set and the double-sided cigarette lighter (so you never have to worry which end is up). For three generations, just about every Volk and Morgen (with the exception of Uncle Al, who had an eleven-year affair with Aunt Lil and then refused to marry her because she wasn't a virgin) has, no matter what the circumstances, exhibited a terrifyingly positive attitude. With a cosmic disdain for the status quo, all of them, the tyrants, do-gooders, lovers, martyrs, and fakes, lived at full tilt.
What the critics say
"What the book really memorializes so beautifully isn't just a restaurant, or a now-vanished style of eating, but a city in its rich and juicy prime: New York." (New York Magazine)
"Emotionally luxurious and heart gladdening." (Kirkus)
"The message of Volk's loopy, generous memoir, Stuffed, is that there is no such thing as too much food or too much feeling....Stuffed is just what a good restaurant meal should be; soaked in atmosphere, full of strong flavors, handsome on the plate." (Los Angeles Times)