Publishers Weekly - Publisher's WeeklyFollowers and fanciers of Greene ( Greene on Greens ) will almost certainly appreciate this posthumous biography-cum-cookbook: Schulz, a friend, has put together a selection of Greene's newspaper columns from The New York Daily News that reflect the late gastronome's eclectic views on all and sundry--family, holidays, people, travel and, of course, food. Regrettably, though, only die-hard fans will have the stamina to wade through the seemingly endless anecdotes. (The best of these, about the untimely demise of Greene's catering career, is buried in the back of the book, and involves a hilarious incident with a parsimonious employer, a salmon mousse of her making and a hapless Siamese cat.) Readers who opt to skip the memoirs and search for the recipes won't be disappointed; there are roughly 150, from quick cranberry-peach preserves to Russian cabbage borscht to a salad tribute to Joanne Woodward and Paul Newman. None have appeared in previous books. Greene was a firm believer in the fresh-ingredients, made-from-scratch school of cooking, and his wide-ranging recipes are well-written and easy to follow for anyone with minimal cooking skill. Illustrated. (June)
Library Journal - Library JournalGreene, the well-loved author of Greene on Greens ( LJ 7/84) and The Grains Cookbook ( LJ 2/15/89,) died several years ago at the age of 65. A cooking teacher and television personality as well as a cookbook author, he also wrote a syndicated column called ``Bert Greene's Kitchen.'' Schulz, a longtime friend and himself a cookbook author, has gathered together the best of those columns, avoiding duplication as much as possible of material and recipes previously published in Greene's books. There are chatty reminiscences and anecdotes about Greene's childhood and family, travels, holidays, and other people, all accompanied by his easy, down-to-earth recipes. For most collections.
Barbara JacobsThe late chef, author, and television personality Bert Greene is here immortalized by his longtime associate Schulz. Offering more than a mere potpourri of best kitchen concoctions, Schulz instead lets Greene speak in his own right through a collection of approximately 60 syndicated food columns. The topics are intensely personal and idiosyncratic, ranging from family to traveling to holidays, yet they're all imbued with a special humor and wit. The laughs are combined with more than 150 easy and pleasing recipes, making this a refreshing homage to a well-known cook.
- Workman Publishing Company, Inc.
- Publication date:
- Product dimensions:
- 6.32(w) x 8.47(h) x 1.68(d)
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