Grove Press is a hardcover and paperback imprint of Grove Atlantic, Inc. Grove Press was founded on Grove Street in New York’s Greenwich Village in 1947. But its true beginning came in 1951 when twenty-eight-year-old Barney Rossett, Jr. bought the company and turned it into one of the most influential publishers of the 1950s, 60s, and 70s. From the outset, Rossett took chances: Grove published many of the Beats including William S. Burroughs, Jack Kerouac, and Allen Ginsberg. In addition, Grove Press became the preeminent publisher of twentieth-century drama in America, publishing the work of Samuel Beckett (Nobel Prize for Literature 1969), Bertold Brecht, Eugene Ionesco, David Mamet (Pulitzer Prize for Drama 1984), Harold Pinter (Nobel Prize for Literature 2005), Tom Stoppard, and many more. The press also introduced to American audiences the work of international authors such as Jorge Luis Borges, Mikhail Bulgakov, Marguerite Duras, Jean Genet, Pablo Neruda, Octavio Paz (Nobel Prize for Literature 1990), Kenzaburo Oe (Nobel Prize for Literature 1994), Elfriede Jelinek (Nobel Prize for Literature 2004), Alain Robbe-Grillet, and Juan Rulfo. In the late 1950s and early 1960s, Barney Rossett challenged the obscenity laws by publishing D. H. Lawrence’s Lady Chatterley’s Lover and then Henry Miller’s Tropic of Cancer. His landmark court victories changed the American cultural landscape. Grove Press went on to publish literary erotic classics like The Story of O and ground-breaking gay fiction like John Rechy’s City of Night, as well as the works of the Marquis de Sade. On the political front, Grove Press published classics that include Franz Fanon’s The Wretched of the Earth, The Autobiography of Malcolm X, and Che Guevara’s The Bolivian Diary, among many other titles. In 1986, Barney Rosset sold the company and the press became part of Grove Weidenfeld. In 1993 that company was merged with Atlantic Monthly Press to form Grove Atlantic, Inc.

Since 1993, Grove Press has been both a hardcover and paperback imprint of Grove Atlantic publishing fiction, drama, poetry, literature in translation, and general nonfiction. Authors and titles include Jon Lee Anderson’s Che Guevara: A Revolutionary Life, Robert Olen Butler’s A Good Scent from a Strange Mountain (Pulitzer Prize for Literature 1993), Kiran Desai’s Inheritance of Loss (Man Booker Prize 2006), Richard Flanagan’s Gould’s Book of Fish (Commonwealth Prize 2002), Ismail Kadare’s The Siege, Jerzy Kosinski’s Steps (National Book Award 1969), Jacqueline Susann’s Valley of the Dolls, Nick McDonell’s Twelve, Catherine Millet’s The Sexual Life of Catherine M., Pascal Mercier’s Night Train to Lisbon, Kay Ryan (Poet Laureate of the United States 2008/9) as well as Antonio Lobo Antunes, Will Self, Barry Hannah, Terry Southern, and many others.

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Barry Hannah Long, Last, Happy
Long, Last, Happy

“Barry Hannah is the best fiction writer to appear in the South since Flannery O’Connor.”
Larry Mcmurtry

“Barry Hannah is an original, and one of the most consistently exciting writers of the post-Faulkner generation.”
William Styron, Salon

Click here for more on Barry Hannah and Long, Last, Happy
Forty Thieves by Thomas Perry
Matterhorn by Karl Marlantes
 
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“Fearing has adapted the spicy Indian-Mexican-Spanish influences of the region to fashionable nouvelle creations like lobster taco with yellow-tomato salsa and jicama salad. His intricate arrangements and subtle desert colors make his creations as intriguing to the eye as to the palate.” —Mimi Sheraton, Time
The Mansion on Turtle Creek Cookbook
By Dean Fearing
Grove Press
978-0-8021-1397-9 • $32.50 • Cloth • Nov. 1987
Cooking
Dean Fearing, named by Food and Wine magazine as one of America’s top ten young chefs, makes dining at Dallas’s The Mansion at Turtle Creek a truly extraordinary culinary experience. Chef Fearing’s sophisticated expertise with superlative food is highlighted in the elegant restaurant setting of this spectacular landmark hotel.

Now, in this luxurious full-color cookbook, Dean Fearing shares his imaginative, innovative approach to the foods and flavors of the American Southwest—an unusual, exciting, zesty cuisine that has earned him the highest praise from the most exacting diners in the world—in a cookbook as sophisticated, luxurious, and colorful as the meals he serves.

From his kitchen come unusual, appetizing starters like Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad, and his famous Tortilla Soup; a mouthwatering selection of original salads; and exquisite entrées that make the most of the unique ingredients and exciting flavors of the Southwest. From Grilled Swordfish with Pineapple-Red Chili Salsa, to Fearing’s award-winning Oven-Baked Free Range Chicken with Maple Pecan Crust and Pan Sauce, to Texas “Broken Arrow” Venison with Spicy Golden Pear Sauce and Wild Rice Compote, these special dishes represent fine dining at its delicious best.

The Mansion on Turtle Creek Cookbook offers an eating experience that you must taste to believe—bold yet subtle in flavor, vividly appealing in presentation, and absolutely, utterly delicious.

Southwest Corn Chowder

Serves 6

6 large ears sweet corn

1 teaspoon corn oil

2 onions, cut into medium dice

2 cloves garlic, chopped

1 ½ poblano chilies, seeded and chopped into medium dice

2 serrano chilies, seeded and chopped

3 cups chicken stock

2 cups heavy cream

Salt to taste

1 tablespoon lime juice, approximately

1 small baking potato, peeled and cut into medium dice

1/2 cup jicama, peeled and cut into medium dice

1/4 red bell pepper, seeded and membranes removed, cut into medium dice

1/4 yellow bell pepper, seeded and membranes removed, cut into medium dice

1 tablespoon finely chopped fresh cilantro

Shuck corn, remove silk, and cut ker­nels from cob. Set aside 3/4 cup.

Heat oil in a heavy saucepan over medium heat. Stir in remaining corn kernels and onions. Sauté for about 10 minutes or until onions are soft and juices have cooked down. Do not brown.

Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock. Bring to a boil, stirring fre­quently Reduce heat and simmer for 20 minutes.

Stir in cream. Return soup to a sim­mer and cook for about 5 minutes or until slightly reduced.

Remove from heat. Pour soup into a blender and blend until very smooth. Season to taste with salt and lime juice. Set aside and keep warm.

Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt.

Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.

Drain vegetables and immediately fold into warm soup. Pour equal por­tions into six warm soup bowls. Sprin­kle an equal amount of chopped cilantro on each and serve immediately

Advance Preparation: Entire soup may be made up to 1 day in advance. Reheat, but do not cook, just before serving.

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