A Tale of Scallops, the Law, and Cooking for RBG.
In short: A savory stew of memories and entertaining anecdotes about a dinner with Ruth Bader Ginsburg.
In this delightful memoir, culinary mystery series author Leslie Karst writes about being commissioned to cook for Ruth Bader Ginsburg in February 2006. The author makes the journey a fun one thanks to a smooth, charming writing style and the food preparation subject matter that readers can relate to. More than just a journal of the most important meal prep of Karst’s life, the book is also educational, fortified by intriguing information about Supreme Court cases and protocols along with “interlude” sidebars that elaborate on everything from Ginsburg’s personal and professional history to her outspoken reputation as an outlier.
About the Author
Leslie Karst has degrees in English literature, law and culinary arts. After graduating from Stanford Law School, she worked for 20 years as a research and appellate attorney before retiring. Karst now spends her time cooking, gardening, cycling, singing alto in the local community chorus, and, of course, writing. She and her wife, Robin, and their Jack Russell mix, Ziggy, split their time between Santa Cruz, California and Hilo, Hawaii.
