Two new books delve into the 20th century's wittiest women
Kaplan's lavishly illustrated book would certainly catch the eye on anyone's coffee-table (although the captioning of the pictures is eye-rollingly literal and sometimes just plain wrong). But much of her commentary about Ephron reads like marketing hype.
'Think of her as the fairy godmother of modern-day rom-coms,' she urges. 'After years of a genre lying in wait, she waved her magic wand and penned dazzling scripts, equivalent to charming ball gowns for women who wouldn't take any shit.' And her afterword – in which she confesses that 'Nora's trio of groundbreaking genre films had shaped (her) core beliefs of finding true romance' – is simply embarrassing. And it's 'Nora' throughout, even though she never knew her.
She's alert to the primary focus of Ephron's work: 'Each project focuses on women who were three-dimensional and who had something to prove – either to themselves or to the world at large.' She also attends to her public persona – her humour, her fashion sense, her love affair with food – and to how her mantra that 'everything is copy' fuelled her work, especially her 1983 novel, Heartburn, a thinly disguised account of the collapse of her marriage to famed Washington Post journalist Carl Bernstein.
But she never looks far beyond the surface, relying far too heavily on others' observations or assessments and coming up with few insights of her own. Jacob Bernstein's 2015 documentary about his mother, Everything Is Copy, is much more illuminating. Only in the book's final chapter, made up of interviews with some of those who worked with Ephron on her films, does Kaplan seem on more solid ground.
By way of contrast, British academic Gail Crowther's fluently written book about Parker is much more revealing, attentive to detail and interested in what might lie beneath the surface. She easily dispenses with the most dominant myth regarding Parker: that she was a bouncy, carefree soul, tossing witticisms across the famous Round Table with her illustrious peers in the literary world (among them Robert Benchley, Alexander Woollcott, Robert Sherwood and Donald Ogden Stewart) at New York's Algonquin Hotel during the 1920s, before heading off to Hollywood where real money beckoned. Her account instead fixes on the collision between two early 20th-century phenomena, Parker and Hollywood, neither nice to be around, despite the surface glitter attached to both.
Like Crowther's 2021 book, Three-Martin Afternoons at the Ritz: The Rebellion of Sylvia Plath & Anne Sexton, her portrait of Parker ponders what went wrong, what made this professionally successful woman so mean, why she seemed to be forever sabotaging herself, why she repeatedly attempted suicide, why she suffered such a sad, lonely death.
Intrigued, compassionate and affectionate at the same time as she keeps her distance, Crowther hones in on Parker's 'mix of helplessness and viciousness' as she situates her biography in the social circumstances of the time. Significant events swirl in the background: the 'Roaring '20s', the Great Depression, the imposition of the Hays Code to counter Hollywood's perceived debauchery, the general oppression of women in the social hierarchy, the rise of the 'Red Threat' and the establishment of HUAC (the House Un-American Activities Commission) to deal with it.
Meanwhile, in the foreground, her Parker is a restless figure, struggling to make her way in a world that has no serious interest in anything she has to offer aside from her reputation, suffering the consequences of her alcoholism, dealing with the torture of miscarriages and failed relationships, discovering a political cause and finding herself blacklisted.
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Curiously, Crowther largely sidesteps the possibility that traces of Parker's personality might be found in her work, whether on the page or the screen. But otherwise thorough in her research, she draws intelligently on her sources pointing to the gaps in their examinations and recognising that, perhaps inevitably, everyone's inner life is, finally, fated to remain a mystery.
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Perth Now
3 hours ago
- Perth Now
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Sky News AU
10 hours ago
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7NEWS
13 hours ago
- 7NEWS
Annabel Bower celebrates the King's Birthday Long Weekend with delicious recipes inspired by royalty
Annabel Bower is an Australian chef and food stylist that lives in Adelaide. She trained at Ballymaloe Cookery School which is a famous cooking school in Ireland. Today, she is going to showcase three delicious royal desserts: Classic Eton Mess Treacle tart (made from breadcrumbs and golden syrup – it was a family favourite for the Mancroft family) Buttermilk chocolate cake Recipe below: Classic Eton Mess by Annabel Bower @foodbyannabel Said to have originated at the famously proper Eton College and traditionally served at their annual cricket match against Harrow, this glorious jumble of berries, cream and crumbled meringue is as posh as it is imperfect—like many a British institution, really. And let's be honest, it's the perfect dessert for an Aussie gathering too—if your pavlova takes a tumble, don't panic. Just call it Eton Mess and carry on like royalty. Ingredients For the meringues 3 egg whites 1 cup castor sugar Raspberry Coulis 300gm frozen raspberries, defrosted. 1 tablespoon icing sugar 1 tablespoon Cointreau To assemble 500gm fresh strawberries, sliced thinly 200gms fresh raspberries - or any other fruit in season i.e. pomegranate, cherries. 200ml thickened cream 1tsp pure vanilla bean paste 1Tbs castor sugar 150gm Sour cream/ crème fraiche or mascarpone Equipment Stand or hand-held beater/mixer 2 flat baking trays lined with baking paper Metal ice-cream scoop Glass trifle bowl Method Preheat oven to 120 degrees (not fan forced, use the bake or top/bottom heat setting). Line 2 flat trays with baking paper. Using a stand mixer or hand-held electric beater, whisk egg whites until they become thick and opaque. When they start to form stiff peaks whisk in castor sugar, 1 tablespoon at a time. Continue until all the sugar has dissolved. Whisk for a further 30 seconds on high until thick and creamy. Using an old-fashioned ice-cream scoop, place golf ball – or tennis ball size dollops of meringue mixture onto the lined baking trays, evenly spaced. For individual desserts make smaller meringues, for a shared dessert make the bigger ones. Bake for 1 hour at 120 degrees, shutting the oven door carefully so as not to knock any air out of the meringues. After an hour, do not open the oven door, just turn off the oven and leave the meringues to cool in the oven over night or for the rest of the day. When cool remove from oven and gently transfer to an airtight container until day of serving. The meringues can be made 1-2 weeks ahead if stored in a cool dark spot. Just before serving whip the thickened cream until soft peaks form, stir in sugar and vanilla. Mix through sour cream/crème fraiche or mascarpone until smooth. Push the defrosted raspberries through a fine sieve to remove the seeds, stir through icing sugar and Cointreau to create a coulis. Slice the strawberries – you can add an extra dash of Cointreau to these if you like. To serve, layer a trifle dish or individual glass cups of bowls with all the elements, crushing the meringue as you go. Swirl to mix and eat as soon as possible. Annabel's Favorite Chocolate Cake by Annabel Bower @foodbyannabel This is my never-fail, always-devoured, 'can I lick the bowl?' chocolate cake. It made its first appearance in an English country house kitchen, baked for the three mischievous little ones I nannied, and has since become the star of every birthday bash for my own four children back home in Australia. Rich, fudgy, and impossibly moreish, it walks the line between classic English high-tea and Aussie backyard BBQ. It's the kind of cake that disappears before the candles have cooled—and honestly, it's so good you might find yourself baking it for no reason at all... and that's entirely encouraged. Ingredients 125gms butter, softened 1 cup castor sugar 2 eggs 1 Tbs vanilla bean paste 2/3 cup cocoa, sifted 1 cup milk + 2tsp balsamic vinegar* OR 1 cup + 2tsp buttermilk 1 ½ cups self-raising flour, sifted ½ cup hot water or hot coffee *The milk will curdle when you add the vinegar – this is supposed to happen! Icing 200gms Milk or dark chocolate (or a mix of both) 75gms butter To decorate – fresh berries and flowers or chocolates and sprinkles. This recipe is perfect for doubling – just make sure you've got a big enough bowl! Equipment 1 x 24cm springform cake tin, greased and base lined with baking paper Stand or hand-held beater/mixer. Method Preheat oven to 160 degrees Celsius. Add the vinegar to the milk and set aside. In a large bowl beat butter and sugar until light and fluffy. Then add the eggs, one at a time making sure the first is fully incorporated before adding the second. Next add the vanilla and sift in the cocoa powder. Incorporate on a low speed. Add the milk, flour and water (or coffee) and beat on a low speed until smooth and velvety. Pour into you greased and lined cake tin and bake for 45-60 minutes. You will know the cake is cooked when the centre is no longer wobbly and you can pierce the centre of the cake with a skewer and it comes out clean. If the top of the cake begins to brown before the centre is cooked, loosely cover it with foil to prevent it from burning. Turn out onto a wire rack and allow to cool before icing. The cake can be made in advance and stored in the fridge or freezer. Icing To make the icing simply melt together the butter and the chocolate. Either in the microwave in 30 second bursts, stirring in between each one or on the stove top on a very low heat stirring constantly. When melted it will become smooth and glossy, keep stirring once you remove it from the heat allowing it to cool slightly. Then pour over the cake starting in the centre, allowing the chocolate to drip down the sides. Decorate with fresh berries, or chocolates. Treakle Tart by Annabel Bower @foodbyannabel I'd never made a Treacle Tart until I found myself cooking in a grand Gloucestershire kitchen for The Lord and Lady Mancroft. Gooey, golden and outrageously sweet, it quickly became a Sunday staple—especially requested by Lord Mancroft himself, usually after a morning of polo, fox hunting, or some other thoroughly British pursuit. Known affectionately as a 'nursery pudding,' this tart is the kind of comfort food that makes you feel like you've earned a second slice… even if the only galloping you've done is to the table. Ingredients Pastry Shell 300gms sweet shortcrust pastry. Homemade or high-quality store bought. Filling 400gms golden syrup 1 lemon, zest grated 2 eggs, beaten 100gms fresh white breadcrumbs – made from fresh white bread with crusts cut off in a food processor. 1 tsp flaked sea salt or Maldon salt (optional) To serve Ice cream or clotted cream Equipment 22cm Tart baking tin with removable base, 1 baking tray for the tart tin to sit on. Food processor for breadcrumbs Baking beans – ceramic beads used to weigh down pastry during 'blind baking' which means baking a tart shell without its filling. Method Heat the oven to 200 degrees Celsius. Roll the chilled pastry out to a thickness of 0.5-0.75cm. Gently transfer into tart tin, pressing into the base and sides to form a tart shell. Chill again if it has become warm. Cover with baking paper which generously overhangs the edges of the pastry and tart tin. Fill with 'baking beans' or dried pulses or rice. Place tart tin on a baking tray. Bake for 15 minutes then carefully remove the paper and beans and bake for a further 10 minutes or until the pastry is golden brown. Leave in oven and lower the temperature to 160 degrees Celsius. Mix together the filling whist the tart shell is being prebaked. Combine the golden syrup, lemon zest, eggs and breadcrumbs and whisk until there are no lumps. Carefully pull the baking tray with the tart tin out of the oven and pour in the filling. Gently shake to evenly distribute but be careful not to spill any down the sides of the pastry shell. Sprinkle with flaked salt if using. Bake for 35-40 minutes or until just set. Cool for 20 minutes before slicing. Serve with clotted cream, crème fraiche or ice cream – vanilla or chocolate!