Though experience should be our guide . . . and we see mistakes are common at the age of twenty-three, it must be acknowledged that not every youthful feeling begins unworthily and ends in error. If this were the case, mankind would have perished long ago.

His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

Yorick's Used and Rare Books had a small storefront on Channing but a deep interior shaded by tall bookcases crammed with history, poetry, theology, antiquated anthologies. There was no open wall space to hang the framed prints for sale, so Hogarth's scenes of lust, pride, and debauchery leaned rakishly against piles of novels, folk tales, and literary theory. In the back room these piles were so tall and dusty that they took on a geological air, rising like stalagmites. Jess often felt her workplace was a secret mine or quarry where she could pry crystals from crevices and sweep precious jewels straight off the floor.
As she tended crowded shelves, she opened one volume and then another, turning pages on the history of gardens, perusing Edna St. Vincent Millay: "We were very tired, were very merry, / We had gone back and forth all night on the ferry..." dipping into Gibbon: "The decline of Rome was the natural and inevitable effect of immoderate greatness. Prosperity ripened the principle of decay..." and old translations of Grimm's Fairy Tales: "They walked the whole day over meadows, fields, and stony places. And when it rained, the little sister said, 'Heaven and our hearts are weeping together...

Jess gazed at the apples arranged in all their colors: russet, blushing pink, freckled gold. She cast her eyes over heaps of pumpkins, bins of tomatoes cut from the vine, pale gooseberries with crumpled leaves. "You could buy a farm."
"Why would I do that?"
"To be healthy," said Jess.
Emily shook her head. "I don't think I'd be a very good farmer."
"You could have other people farm your farm for you," said Jess. "And you could just eat all the good things."
Emily laughed. "That's what we're doing here at the Farmers' Market. We're paying farmers to farm for us. You've just invented agriculture."
"Yes, but you could have your own farm and go out there and breathe the fresh air and touch the fresh earth."
"I think that's called a vacation," said Emily.
"Oh, you're too boring to be rich," Jess said. "And I would be so talented!

A peach, slightly unbalanced, so that it listed to one side, its hue the color of an early sunrise. Had George remembered their conversation at the party and left the peach for her to eat? Strange. For a moment she thought it might be a trompe l'oeil work of art, some fantastic piece of glass. She leaned over and sniffed. The blooming perfume was unmistakable. She touched it with the tip of her finger. The peach was not quite ripe, but it was real.
The next day, she checked the kitchen as soon as she arrived. The peach lay there still, blushing deeper in the window light. She bent to smell, and the perfume was headier then before, a scent of meadows and summers home from school. Still unripe. Was George waiting to eat this beauty?

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.