Authors' Famous Recipes and Reflections on Food

Authors' Famous Recipes and Reflections on Food

5.0 2
by Diane E. Holloway
     
 
This unique cookbook includes over 200 recipes from well-known authors. In addition to recipes, information about each writer is included with many little known facts about them. Quotations by authors complement each recipe adding spice and humor.

Enjoy unique recipes such as Rex Stout's Bread Fried in Anchovy Butter, Charles Dicken's Hot Punch, Ernest Hemingway's

Overview

This unique cookbook includes over 200 recipes from well-known authors. In addition to recipes, information about each writer is included with many little known facts about them. Quotations by authors complement each recipe adding spice and humor.

Enjoy unique recipes such as Rex Stout's Bread Fried in Anchovy Butter, Charles Dicken's Hot Punch, Ernest Hemingway's Bloody Mary, Thomas Jefferson's Chicken Fricassee, Alexander Dumas' Potato Salad, Abigail Van Buren's Pecan Pie, Vincent Price's Chicken in Champagne Sauce, Garrison Keillor's Meatloaf, Lillian Hellman's Pot Roast, Sir Walter Scott's Cauliflower and Whiskey, Marjorie K. Rawlings' Cornbread, Laura Ingalls Wilder's Gingerbread, Alice B. Toklas' Brownies and Gazpacho, and many other.

Product Details

ISBN-13:
9780595243792
Publisher:
iUniverse, Incorporated
Publication date:
08/28/2002
Pages:
328
Product dimensions:
6.00(w) x 9.00(h) x 0.73(d)

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Authors' Famous Recipes and Reflections on Food 5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
I picked up three copies of this book, two for gifts. It's an extraordinarily unique cookbook, an unexpected thriller, packed with commentary from historical personalities and world famous writer-cooks. The recipes are fabulous! I can't put it down. It's inspiring me to pick up new grocery items and start experimenting in the kitchen. Why does it seem that we get into a rut and cook only one dish one way.
Anonymous More than 1 year ago
Well, it's very interesting to see what other people think of this book. It is a tour of the world and of the last several centuries in cooking and tastes. Isn't it fun to see how the good writers incorporate even recipes and cooking into their life works. Oh, if we could write such books these days so that words and aromas and tastes all incept each other at the same time. It would be formidable.