And a few days after the election of the 47th President of the United States, Donald Trump, we are celebrating American literature…
Kaleidoscope of writers who have recounted the upheavals, the earthquakes, the hopes, the joys, the sorrows, the tragedies of this country which fascinates, frightens, makes us dream, but does not leave us indifferent.
In short, once upon a time America was seen by Mark Twain, Jack London, Herman Melville, Toni Morisson, Edith Wharton, Scott Fitzgerald, Hemingway or Philip Roth…
GUESTS
Bruno Corty, Editor-in-chief of Figaro Magazine
“Lovers’ dictionary of American literature”. Plon
Oliver Gallmeister Founder of Gallmeister Editions
“Once upon a time there was America. A History of American Literature.
“Once Upon a Time in America Volume 2. A History of American Literature: The 20th Century”.
With Catherine Mory, François Guérif and Jean-Baptiste Hostache.
COLUMNISTS
Guillemette Odicino Tom Joad, the hero of the reasons for anger
**
Christine Ferniot**
The new collection of classics from the Black Series which reissues among others David Goodis and Horace McCoy on the occasion of the 80th anniversary of the Black Series in 2025.
**
Thibaut De Saint Maurice** Black Friday: Do you have to consume to be happy?
Gregory Cohen / Pecan Pie
Homemade Pecan Pie
Ingredients (serves 6 to 8 people)
For the shortcrust pastry:
– 250 g of flour
– 125 g of cold butter (in small cubes)
– 50g de sucre
– 1 pinch of salt
– 1 egg
– 2 to 3 tablespoons of cold water
For the garnish:
– 200 g pecans (reserve a few for decoration)
– 3 eggs
– 120 g of cassonade
– 150 g of maple syrup
– 50 g of melted butter
– 1 teaspoon of vanilla extract
– 1 pinch of salt
Preparation
1. Prepare the shortcrust pastry:
1. In a large bowl, mix the flour, sugar and salt.
2. Add the cubes of cold butter, then mix with your fingertips until you obtain a sandy texture.
3. Incorporate the egg, then add the cold water a spoonful at a time, until the dough forms a homogeneous ball.
4. Wrap the dough in cling film and leave to rest in the refrigerator for 30 minutes.
2. Preheat the oven:
– Preheat your oven to 180°C (350°F).
3. Roll out the dough and precook it:
1. Roll out the dough on a floured work surface and place it in a buttered tart pan.
2. Prick the bottom with a fork, cover with baking paper and garnish with cooking balls or dried beans.
3. Precook the dough for 10 minutes. Remove the balls and the paper, then leave to cool.
4. Prepare the filling:
1. In a large bowl, beat the eggs and brown sugar until smooth.
2. Add the maple syrup, melted butter, vanilla extract and salt. Mix well.
3. Incorporate the pecans (around 150 g) into the preparation.
5. Assemble the pie:
1. Pour the filling into the pre-cooked tart shell.
2. Arrange the remaining pecans on top for a pretty decoration.
6. Cooking:
– Bake the tart for 35 to 40 minutes, or until the filling is set and lightly browned.
7. Leave to cool:
– Let the tart cool to room temperature before serving.
Sandra Colombo Colombo
