Recipe for a Delicious Young Adult Novel:
Take one smart-as-a-whip, talented, vegetarian, Thai-food-loving, gregariously introverted, voracious reader and lifelong writer named Tanita S. Davis,
Give her a laptop, quiet time, patience, perseverance, and a husband, David, who just happens to be the world’s best baker,
Allow her imagination to concoct a coming-of-age story about a 17-year-old girl named Lainey, who dreams of having her own vegetarian cooking show;
Add Lainey’s ex-best friend and secret crush, Simeon, who stirs things up by hanging with new friends, taking her for granted, and suddenly leaving home,
Then let everything simmer and stew in scenes that are fresh, biting, sweet, a little spicy, and explosive, every chapter enhanced with handwritten recipes —
And you have, One. Feast. Of. A. Good. Book.
A LA CARTE by Tanita S. Davis (Knopf, 2008)
Young Adult, 288 pp.
A La Carte, Tanita’s first novel, was just released in June, and I would call it a favorite even if I wasn’t already shamelessly partial to food-related books. The kitchen scenes are engaging, sensual, convincing, and emotionally resonant, and the story of how Lainey comes into her own, despite being treated so poorly by the guy she loves, will stay with me for a long time.
Originally from California, Tanita is visiting today from Glasgow, Scotland, where she lives with David in a converted church called the Angel Building. How cool is that?! Some of you may know that she’s also an avid blogger, reviewer, and champion of YA books, who goes by the name of TadMack. And this girl can cook! I know you’ll enjoy what she’s serving up today:
Welcome to alphabet soup, Tanita, and congratulations on the publication of A La Carte! Please tell us what inspired the story and about some of the challenges you faced creating it.
Keeping Lainey true to herself was the most challenging thing about this novel. A lot of us grew up with the fairytale ideal, and sometimes in writing there is an immense desire to have a "happily ever after" that includes a boyfriend or girlfriend. The fact is, a lot of times, that doesn’t happen. A lot of times, Lainey needed a happily-ever-after just for herself . . . someday there might be a boy, sure, but for now, I think she’s thrilled with what she’s got, who she is, and the potential "somedays" before her.
Angel Building, Glasgow, Scotland
Like you, Lainey is a vegetarian and an innovative cook. Did you draw heavily from personal experience when creating her character?
Lainey is pulled together from a compilation of myself and several friends, male and female, who are always the "friend" and never the romantic interest. It’s hard for people to lay a boundary around . . . well, their own desires, when things like that happen. People I observed in high school and college had friends they loved, and they gave and gave and gave to them.
Some of the objects of their affection weren’t worthy of that affection, and they ended up being really walked on, and not knowing how to respond. It’s really important for anybody, guy or girl, to learn to value themselves enough to require a return on the gift of friendship. If your friends aren’t reciprocating, it might be time to disengage and find new friends. Easy thing to say, hard thing to learn, I know!
Both Sim and Topher are so convincingly depicted. Do you find it harder to write male characters?
I think we are taught to assume, “Oh, well, guys, when you write them, you have to use terse sentence structure, and keep things really tight and minimal,” but I don’t think all guys sound a particular way, and it’s crucial to keep assumptions and stereotyping out of writing. At least, that’s important to me.
Tell us a little about your evolution and apprenticeship as a writer (early influences, favorite authors, why you chose YA). What were you like as a child?
My experience with fiction was limited as a young adult — my parents tried hard to ground their dreamy child by requiring me to read non-fiction only. In the third grade I found a battered copy of Anne of Green Gables that the school library was throwing away. It was a 1950’s edition, bound in green with a brown spine. I loved that book, and it began in me a love of words. I started talking like Anne, at the age of nine. I must have been such a weird kid — I told people about ‘epochs’ in my life, and ‘kindred spirits’ was one of my favorite phrases. I don’t think I ever grew out of the wonder of finding Anne, finding someone years out of my time, but really, just as weird as me. I want to give that experience to someone else.
The question of what draws me to YA writing in particular is a difficult one to answer. Maybe it’s just a matter of not being drawn to adult novels? I don’t know — YA novels interest me because the YA world is still open to possibility, unique solutions, different ways of seeing, and new stories. As a genre, it’s the most tightly edited, creatively presented and freshest thing going outside of maybe Science Fiction and Fantasy, and that’s embraced into YA. I’m just not as interested in adult themes, I guess; adult writing tries to figure out things I haven’t had time to get interested in yet. A lot of times it seems more detached and that’s not where my interests lie. That probably doesn’t make sense, but it’s all I’ve got.
David and Tanita’s work space
I can’t seem to make it through a week without thinking of something new! I have a very active imagination — and I have stories lined up in my brain, all trying to push to the forefront. There are three notebooks on my desk strictly for when I have a thought, and still I end up jotting things down on the backs of envelopes and sticky notes. I don’t have an organized mind.
One of my MFA instructors advocated outlines, and we were required to write them — that was really difficult for me. I hate outlining in a traditional way, but I’m pretty good with . . . kind of a Venn-diagrammy looking thing, that has lots of arrows. When I get stuck working out how to get a character from where they are, to the sort of Big Picture I need to move them toward, then I start jotting down phrases and ideas and connecting them with arrows . . . Again, it’s not very neat, but it works.
But rewriting for other people was tough, seriously tough. My first novel took six drafts to get it where my agent liked it, and then at least another six before my editor thought it was done. And that’s not to mention the two rounds I did with copy editing! I realized I needed to learn to love the process — what I do love is the feeling of exhilaration at the teamwork that takes place, and the feeling of accomplishment that what I’ve written is understood and appreciated.
Mitchell Library, Glasgow, across the street from Tanita’s apartment building
I just finished MARE’S WAR, which is scheduled to be published June of ’09. At the moment, I’m trying to finish my work in progress by the end of the month; until I’m actually finished with it, it’s hard to explain! Suffice it to say that it’s a family story about a brother and sister whose concept of ‘family’ has to change and grow in order for them to be happy where they are.
I heard John Green at SCBWI’s L.A. Conference in 2007. He said “All writing is rewriting,” and while it’s not exactly advice, it’s a truism that means that you always have to be prepared to roll up your map and strike out cross-country in terms of your manuscript. What you have — where you’ve already been — may not be where you need to go!
For me, cooking and writing are both arts, thus they are created with the rule that there are few mistakes in either. This isn’t to say no mistakes, because sometimes when something’s burned, it’s over — and there are some stories that, well, you just have to rewrite! But rarely are there mistakes that from which one cannot recover. There are merely new ways of seeing things; rewriting or re-seasoning something makes a whole new dish.
One of Tanita’s favorite grocery shopping haunts
Asian market where Tanita shops
Describe yourself in 5 words.
Argh! These are always so hard! Creative, Conflicted, Decisive, Thoughtful, Amused (Easily)
Passions besides reading and writing.
Music, Art, Eating, Swimming
Three fondest wishes.
The art to reach and touch those who need it,
the heart to do the most with what I have,
and the head to realize what I’ve got right now.
Gee, I wish I could put something like yodeling or something. But I’m good with Sculpey (modeling clay), and I do a mean color-in-the-lines. I play well with others. Mostly.
It’s not much of a secret, but I think Richard Peck is gorgeous, as is Holly Black.
If you could invite anyone, living or dead, real or imaginary, to dinner, who would it be, and what would you cook for him/her?
Wouldn’t it be a kick to have St. Julia to dinner? She could bring Jacques Pepin, of course. And they would pick the wine, because I know nothing from wine.
Tanita and her culinary chums
They would shake their heads at me for being a vegetarian, but Jacques would say pasta, and St. Julia would nod knowingly, and then we’d make it by hand, rolling it out and cutting it and maybe seasoning it with fresh rosemary (which is SO GOOD, in case you’ve never had it that way). St. Julia would tell us a story about a time she was in Italy, and then Jacques would counter with something his French ancestors told him, and we’d argue about the origins of pasta — China vs. Italy — and we’d make a pasta primavera with some lovely roasted seasonal veggies, and then a fresh tomato and herb salad . . . It would be simple, so I could sit and listen, and none of us would have to be in the kitchen for long.
Oh, and dessert? Something light, perhaps just fruit and chocolate. Marinated cherries with peppercorn ice cream. Mango sorbets and raspberry coulis . . . the list could go on and on!
Please share a recipe and tell us a little about it.
I absolutely adore Thai food. I have an ongoing list of The Best Thai Places Ever, and I continue to add onto it as I visit various cities and countries. (When I go to Thailand someday, I’m pretty sure then it will be time to retire the list!)
The recipe in Chapter 13, Pia’s Cabbage Slaw, came from an appetizer salad I used to have at a favorite restaurant in the Sonoma Valley. It was so easy — thinly slivered cabbage and carrots, garnished with chopped peanuts and a sweet-spicy red pepper sauce. Being me, I added to it. Sometimes I make it with cabbage and carrots, mostly recently I’ve used kohlrabi. It’s fresh and fast and very good for the root-veg intensive UK diet!
PIA’S CABBAGE SLAW
2 cups cabbage (use both red and green for extra color)
1 green onion (chiffonaded — chives snipped into bits works too)
2 T (or more) ginger-habanero salad dressing
1 tsp (or more) Mae Ploy sweet pepper sauce
1/4 cup fried chow mein noodles
1/4 cup honey-roasted soy nuts
Scattered handful of raisins or dried cranberries or dried pineapple
Using a box grater or a mandoline grater, shred cabbage finely. Add to bowl containing finely sliced onions.
Dress cabbage and onion with ginger-habanero dressing. Add Mae Ploy sauce to taste. Garnish with crunchy noodles and soy nuts. Add optional fruit.
**Watch out for the pepper sauce: this can get too spicy fast. Add another cup of chopped cabbage if that happens, or 1 cup fresh medium tofu chunks, lightly stir-fried, or mushrooms.
Check out these reviews of A La Carte by:
Little Willow ( )
Thanks for visiting, Tanita!