One of the joys of loving books is that you can have many affairs and remain faithful to any and all of them. That's one of the sub-textual takeaways from reading Dear Reader, which is not so much a linear narrative of the waning career of an ageing publisher as it is a loosely strung together series of moments behind the scenes an art form struggling against becoming an industry, where the need to make a living collides with the desire to make life.
Those looking for an actual story may be disappointed with the book's jump cuts from place to place and across unspecified periods of time, the characters that are not fully formed, and an ending that arrives too suddenly and goes . . .
The rewards of the book are found in the voices of the wise, witty and somewhat impish narrator and the jaded and yet hopeful writers, publicists and interns who have thrown their lot together to tell how books are born, raised and make their way in the world and into our beings.
The setting is Paris with side trips to the French countryside and London, but the author, Paul Fornel, is not one to dwell on physical descriptions of place, the following being a case in point: "The countryside looks awfully like countryside, there are leaves on the branches and grass in the fields, a cow underneath an apple tree, the authentic silence of the countryside, a few farm noises and a coating of green boredom spread thick all over the ground." Just passing through, as it were, with a clever turn of phrase now and then.
The sumptuous language is saved for--what else?--food: "The artichoke is a dish for the lonesome, because it is difficult to eat when facing someone else and quite divine when you're on your own. It is a contemplative legume, perfectly suited to dexterous foodies. First come the hard fleshy parts; then leaf by leaf, comes softer and subtler stuff. Green slowly shades into grey and then the last little cap of purple comes right off to reveal the beige tuft. As the texture changes so the sauce reinvigorates the taste. You take the trip at your own speed. There's no need to hurry an artichoke. You can suck a single leaf for minutes on end until it turns sour, or, on the contrary, you can snatch several leaves in a bunch and scour them with your front teeth to extract a solid mouthful. The only procedure that's out of bounds is guzzling. Artichokes require a degree of elegance. At long last you reach the entertaining removal of the tuft. You take the hair between your thumb and the side of your knife and, if pulled gently, it comes off in small, neat quiffs to reveal the heart in all its glory, in a startling and very brief simulation of sex."
I confess that I've never looked at artichokes in quite that way, but the passage made me want to dash off to the grocery store or, better yet, a French restaurant. Instead, I tucked in and savored the rest of Dear Reader.