By Marie Brennan
You, expensive reader, proceed at your personal hazard. it's not for the faint of heart—no extra so than the learn of dragons itself. yet such research deals rewards past evaluate: to face in a dragon’s presence, even for the briefest of moments—even on the danger of one’s life—is a satisfaction that, as soon as skilled, can by no means be forgotten. . . .
All the realm, from Scirland to the farthest reaches of Eriga, understand Isabella, girl Trent, to be the world’s preeminent dragon naturalist. She is the outstanding lady who introduced the research of dragons out of the misty shadows of fable and false impression into the transparent mild of recent technological know-how. yet earlier than she grew to become the illustrious determine we all know this day, there has been a bookish younger lady whose ardour for studying, normal background, and, convinced, dragons defied the stifling conventions of her day.
Here finally, in her personal phrases, is the genuine tale of a pioneering spirit who risked her acceptance, her clients, and her fragile flesh and bone to meet her medical interest; of ways she sought real love and happiness regardless of her lamentable eccentricities; and of her exciting excursion to the perilous mountains of Vystrana, the place she made the 1st of many ancient discoveries that will swap the area endlessly.
Marie Brennan introduces a fascinating new global in A normal background of Dragons.
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Extra info for A Natural History of Dragons: A Memoir by Lady Trent
The cook said, Here’s the menu, here are your dishes, prep. If you have any questions, ask the guy beside you. We were slammed that night. Chris came in an hour into service and said, All right, you’re hired. If you want the job, come on down. So, a month later, that’s what I did. Trailblazing Citron’s kitchen was tiny, and that’s where I learned that you don’t need a massive kitchen to put out a lot of food. The menu—which was French-bistro-style—completely changed every two weeks and always included a lot of charcuterie.
When I was cooking in Eugene and in the Bay Area, all my pigs, all my lamb, all my mushrooms, and a lot of my produce was coming from Portland. The farmers up here, I knew, were leading the way. And I knew that because there were such amazing products available all the time, chefs would eventually take notice and come here to be a part of it. I could feel the momentum. It felt like something big was about to happen, and Eugene had always felt too small. Portland was sleepier then, but that pioneering spirit was there, and it was already obvious.
2009 was a busy year for the restaurant, and an incredibly hard year for me personally. Courtney and I got divorced, and my mother died. That same year, I started really exercising. I did my first triathlon. I was introduced to Team in Training by my friends Allison Blythe (of Mitchell Wine Group) and Pascal Sauton (formerly owner of Carafe and now owner of Milwaukie Kitchen & Wine). Pascal, in particular, was looking out for me. He wanted to see me in shape. He was worried about my health and so were a lot of my friends and staff.
A Natural History of Dragons: A Memoir by Lady Trent by Marie Brennan