Slicing, Hooking, and Cooking

Slicing, Hooking, and Cooking

5.0 1
by Jackie Eddy, Hatley Mason, Derek Carter
     
 

View All Available Formats & Editions

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Slicing and hooking refer here to golf, and golfers need a special cookbook, says golfer and Canadian food columnist Eddy, not because they have shared tastes but rather because they suffer a mutual lack of time. Most of these recipes are for social eventsbrunch before a game, dinner or drinks afterand can be frozen, prepared a day or two in advance, or assembled just before cooking or serving. Although Eddy drives home the golf theme (there is an endorsement by Arnold Palmer's wife; chapters, called ``holes,'' conclude with ``par 3,'' a selection of quick and easy recipes, and ``pro'' cooking tips) and utilizes packaged mixes and convenience foods, her varied repertoire is generally sophisticated and delicious. Most dishes are traditional presentations, but there are novelties (caviar pie, steamed radishes and whole salmon that is cooked in a dishwasher). Sections on desserts and seafood are especially strong, and the meat, vegetable and seafood chapters include several good pasta dishes. Illustrations. (March)

Product Details

ISBN-13:
9780914629047
Publisher:
Crown Publishing Group
Publication date:
08/28/1986
Edition description:
REVISED
Pages:
200

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >