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"A harrowing, beautiful, searching, and deeply literary memoir. In these pages, we watch Cree LeFavour evolve from a wounded (and wounding) lost girl to a woman who can at last regard her existence with a modicum of mercy and forgiveness...a story of true self-salvation and transformation." - Elizabeth Gilbert

As a young college graduate a year into treatment with a psychiatrist, Cree LeFavour began to organize her days around the cruel, compulsive logic of self-harm: with each newly lit cigarette, the world would drop away as her focus narrowed on the fierce, blooming release of pleasure-pain as the burning tip was applied to an unblemished patch of skin. Her body was a canvas of cruelty; each scar a mark of pride and shame.

In sharp and shocking language, Lights On, Rats Out brings us closely into these years. We see the world as Cree did -- turned upside down, the richness of life muted and dulled, its pleasures perverted. The heady thrill of meeting with her psychiatrist, Dr. Adam N. Kohl -- whose relationship with Cree is at once sustaining and paralyzing -- comes to be the only bright spot in her days.

Moving deftly between the dialogue and observations from psychiatric records and elegant, incisive reflection on youth and early adulthood, Lights On, Rats Out illuminates a fiercely bright and independent woman's charged attachment to a mental health professional and the dangerous compulsion to keep him in her life at all costs.

About the Author

Cree LeFavour

Cree's relaxed kitchen style is defined by innovative combinations and the big flavors that come from whole spices, fresh herbs and lots of chiles. Never mind the stress and anxiety of following a complicated recipe -- Cree believes anyone can cook and cook well given simple instructions and great ingredients. POULET is her global take on chicken. You'll encounter fresh recipes for cooking thighs, whole birds and side dishes in five chapters including American Chicken, Latin Chicken, Bistro Chicken, South Asian Chicken, East Asian Chicken and Middle Eastern Chicken.A longtime proponent of natural meat, seasonal produce and slow, simple cooking, Cree grew up on a ranch in Idaho with pigs, cows, chickens, rabbits, goats, and a big garden. She was also lucky enough to do her share of traveling, with plenty of eating and drinking along the way. Her first cookbook, THE NEW STEAK (2008) focuses on skirt steak, hangar steak and all the side dishes that make cooking a steak so worthwhile. It's not to be missed if you're tired of the same-old creamed spinach and potato sides.Born in Aspen, Colorado, Cree and her family moved to central Idaho when she was 9-years-old. After several years in Vermont (Cree's B.A. is from Middlebury College), she and her husband, Dwight Garner, moved to New York City where she completed her Ph.D. in American Studies. (That's her dissertation she can buy, right here on Amazon.) Cree lives with her children, Penn and Hattie, in Frenchtown, New Jersey alongside the majestic Delaware River.

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