French Pressed

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For his encouragement, thoughtfulness, unfailing good humor, and most of all for his sage financial advice—a fundamental asset for any writer who’s crazy enough to believe that “a room of one’s own” is achievable in one of the most expensive cities on the planet.

Cheers to you, Roy, for keeping the dream in play.

While it is widely recognized that New York City is crowded, costly, competitive, and occasionally downright dangerous, New York is also a foodie mecca. It’s the kind of town where you can attend an open-to-the-public culinary talk and find yourself sitting next to a young Cordon Bleu graduate while listening to legendary chef Jacques Pepin speak extemporaneously about such things as butchering a chicken. The aforementioned 92nd Street Y restaurant panel along with my two decades of speaking with restaurant professionals while dining out in New York were among the many experiences that contributed to the backdrop of this novel.

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