Excerpt from On Chesil Beach by Ian McEwan, plus links to reviews, author biography & more

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On Chesil Beach

A Novel

By Ian McEwan

On Chesil Beach
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  • Hardcover: Jun 2007,
    208 pages.
    Paperback: Jun 2008,
    224 pages.

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ONE

They were young, educated, and both virgins on this, their wedding night, and they lived in a time when a conversation about sexual difficulties was plainly impossible. But it is never easy. They had just sat down to supper in a tiny sitting room on the first floor of a Georgian inn. In the next room, visible through the open door, was a four–poster bed, rather narrow, whose bedcover was pure white and stretched startlingly smooth, as though by no human hand. Edward did not mention that he had never stayed in a hotel before, whereas Florence, after many trips as a child with her father, was an old hand. Superficially, they were in fine spirits. Their wedding, at St. Mary’s, Oxford, had gone well; the service was decorous, the reception jolly, the send–off from school and college friends raucous and uplifting. Her parents had not condescended to his, as they had feared, and his mother had not significantly misbehaved, or completely forgotten the purpose of the occasion. The couple had driven away in a small car belonging to Florence’s mother and arrived in the early evening at their hotel on the Dorset coast in weather that was not perfect for mid–July or the circumstances, but entirely adequate: it was not raining, but nor was it quite warm enough, according to Florence, to eat outside on the terrace as they had hoped. Edward thought it was, but, polite to a fault, he would not think of contradicting her on such an evening.

So they were eating in their rooms before the partially open French windows that gave onto a balcony and a view of a portion of the English Channel, and Chesil Beach with its infinite shingle. Two youths in dinner jackets served them from a trolley parked outside in the corridor, and their comings and goings through what was generally known as the honeymoon suite made the waxed oak boards squeak comically against the silence. Proud and protective, the young man watched closely for any gesture or expression that might have seemed satirical. He could not have tolerated any sniggering. But these lads from a nearby village went about their business with bowed backs and closed faces, and their manner was tentative, their hands shook as they set items down on the starched linen tablecloth. They were nervous too.

This was not a good moment in the history of English cuisine, but no one much minded at the time, except visitors from abroad. The formal meal began, as so many did then, with a slice of melon decorated by a single glazed cherry. Out in the corridor, in silver dishes on candle–heated plate warmers, waited slices of long–ago roasted beef in a thickened gravy, soft boiled vegetables, and potatoes of a bluish hue. The wine was from France, though no particular region was mentioned on the label, which was embellished with a solitary darting swallow. It would not have crossed Edward’s mind to have ordered a red.

Desperate for the waiters to leave, he and Florence turned in their chairs to consider the view of a broad mossy lawn, and beyond, a tangle of flowering shrubs and trees clinging to a steep bank that descended to a lane that led to the beach. They could see the beginnings of a footpath, dropping by muddy steps, a way lined by weeds of extravagant size—giant rhubarb and cabbages they looked like, with swollen stalks more than six feet tall, bending under the weight of dark, thick–veined leaves. The garden vegetation rose up, sensuous and tropical in its profusion, an effect heightened by the gray, soft light and a delicate mist drifting in from the sea, whose steady motion of advance and withdrawal made sounds of gentle thunder, then sudden hissing against the pebbles. Their plan was to change into rough shoes after supper and walk on the shingle between the sea and the lagoon known as the fleet, and if they had not finished the wine, they would take that along, and swig from the bottle like gentlemen of the road.

Excerpted from On Chesil Beach by Ian McEwan Copyright © 2007 by Ian McEwan. Excerpted by permission of Nan A. Talese, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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