Burt Wolf's Table

Overview

This companion book to Burt Wolf's new PBS series is loaded with delightful recipes, helpful food tips and exotic travel lore from around the world.

B & W photographs and line drawings throughout.

This entirely new collection, which serves as a companion to Burt's new TV series of the same name on PBS, offers not only the best recipes gleaned from professional chefs and home cooks from ...

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Overview

This companion book to Burt Wolf's new PBS series is loaded with delightful recipes, helpful food tips and exotic travel lore from around the world.

B & W photographs and line drawings throughout.

This entirely new collection, which serves as a companion to Burt's new TV series of the same name on PBS, offers not only the best recipes gleaned from professional chefs and home cooks from Australia, Taipei, Taiwan, Jamaica, and other settings both familiar and exotic, but also food tips, travel lore, and a wealth of information, all provided in Burt's amusing, chatty, and trademark personal style. Photos; illustrations.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Wolf ( Eating Well ), already well-known to watchers of CNN and the Travel Channel, offers this new book to coincide with the launch of a new PBS series of the same title. As the basis for both, Wolf took 26 trips to various corners of the world to explore ``good things to eat and the reasons why people eat them.'' His chapters combine historical asides with recipes: we learn, for instance, why some Nova Scotian dishes resemble certain Carolinan favorites: the origins of both are Acadian. Wolf ranges from Hawaiian style to the Virgin Islands, China, Russia, Italy, Australia and Holland, illustrating the importance of potatoes to the last with an anecwith an anecdote about Van Gogh's Potato Eaters . Some readers may find the intercontinental foraging dizzying, like a gastronomic grab-bag. And some of the background information is pretty commonplace: ``Wheat is a form of grass,'' the author tells us. But for those who want the jaunt, Wolf provides the passage. Photos not seen by PW. Author tour. (Aug.)
Library Journal
More or less a "sequel" to Wolf's Eating Well (LJ 8/92), the companion to his last PBS program, this accompanies his new 26-week series. Again, there are recipes collected in Wolf's travels all over the world, from Taipei to Amsterdam to Honolulu to Hamilton, Bermuda. And there are lots of boxes scattered throughout the book: some are minitravelogs, others focus on food and ingredients and culinary history, and others are musings on somehow-related topics ("About Tugboat Annie"). Filled with "fun facts" and very readable, this collection is sure to be popular.
Barbara Jacobs
It is history, gastronomy, and travel lesson wrapped in a blanket of recipes, with a bit of trivia sprinkled on top for spice. "It," of course, is TV chef Wolf's companion to another broadcast series, this time chronicling foodstuffs from his world journeys. Occasionally, a hoity attitude takes over, as in his more than one mention of a Concorde transatlantic flight. Commercialism can also intrude. But enjoy the wealth of dishes (more than 130), both domestic and exotic, culled from famed restaurateurs and sites. And welcome the odd bits of knowledge, including how to squeeze the most from a lime, why Mom told you not to swim right after a meal, the early history of Taiwan, and the origin of Bermuda shorts.
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Product Details

  • ISBN-13: 9780385472746
  • Publisher: Broadway Books
  • Publication date: 7/1/1994
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 8.35 (w) x 9.53 (h) x 1.06 (d)

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