Trust

Synopsis: Four stories within a story here. Andrew Bevel is an investment wizard. He and his wife Mildred live in New York and accumulated great wealth during the 1920’s. By shorting the market, he amassed an immense fortune during the Crash of 1929 and Great Depression and let’s just say the average Joe was not impressed. He became villified in the press as being the force that CAUSED the crash. Trust begins with the fictional “novel within the novel” that is the work of the Harold Vanner. While given pseudonyms, the characters are clearly based on the Bevels, and Andrew is NOT HAPPY at his portrayal in this successful novel. Part two is a manuscript outline, notes and an unfinished autobiography of Andrew Bevel with which he hoped to tell his version of his life. Part three is a memoir of Bevel’s ghostwriter and part four the diary of Mildred Bevel. So not four stories, but maybe four versions of the same story. Phew. A complicated post-modern novel!

Review: Well, not exactly a strait forward narrative. There are many intriguing ideas being examined here—who gets to tell a story, what gets included and what gets left out. This is also an exploration of wealth and misogyny. Ostensibly, it is a tale of a pedigreed titan of finance and his struggle to protect his mythic image in perpetuity. I think its really about relationships and power, and what constitutes true greatness. This novel did require some focus and attention, and probably is not for everyone. The patience required of the reader though is rewarded greatly in the end.

Rating: 4/5

Recipe: Mildred (and her alter ego Helen) spend time at a sanitorium in Switzerland. The super rich liked to take their “cures” in the clean air of the Swiss Alps, though regrettably it didn’t have the desired outcome. Rosti is considered a Swiss staple—not just hash browns, or latke wannabes, these are made with a cooked potato base which changes the texture and flavor.

Ingredients:

1 pound Yukon Gold potatoes

Kosher salt

6 tablespoons unsalted butter, divided

1) In a medium saucepan, covere the whole potatoes with cold water. Season with salt and bring to a simmer. Cook until the potatoes are tender. Drain and allow to cool, then refrigerate until fully chilled, at least 8 hours and up to 3 days before you plan to make the rosti.

2) Grate peeled, cooked potatoes on the large holes of a box grater, season with salt to taste.

3) In a 10 inch non stick or cast iron skiller, melt 3 tablespoons butter over medium high heat until foaming. Add potatoes and form into a disc about one inch thick. Cook until deep golden brown, about 10 minutes. Lower heat if needed to prevent scorching.

4) Slide the rosti onto a plate, invert onto a second plate, then back into the pan with the remaining butter to cook the other side.