Slicing, Hooking, and Cooking

Slicing, Hooking, and Cooking

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by Jackie Eddy, Hatley Mason, Derek Carter

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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)

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Crown Publishing Group
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