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The Great American Writers' Cookbook

The Great American Writers' Cookbook

by Dean Faulkner Wells (Editor), Craig Claiborne (Introduction)

Editorial Reviews

Library Journal
Descriptions of food in literature and writers sharing their favorite recipes serve as the foundation for two different yet equally entertaining cookbooks. In their quirky The Booklover's Cookbook, chefs Wenger and Jensen preface more than 170 recipes with excerpts that mention that particular food. Both the recipes and the novels/nonfiction works from which they are taken vary from classic (Mr. Casaubon's Chicken Noodle Soup from George Eliot's Middlemarch) to contemporary (Thanksgiving Spinach Casserole from Elizabeth Berg's Open House). Short quotes from authors on writing or books are also deftly sprinkled among the recipes. Readers with an interest in cooking will find plenty to amuse and tempt them in this terrific book, which gracefully combines literary descriptions with culinary delights. The editor of several books (including the 1981 first edition of this one), Wells collects more than 150 new recipes from a diverse selection of contemporary writers, journalists, and poets, running the gamut from drinks to desserts. Those authors who include a paragraph or short essay about their selection succeed in beautifully reflecting their style. From Ellen Gilchrist's advice on giving a dinner party to Kate Lehrer's Devil's Food Cake, these supplementary bits of text, along with pithy quotes from writers who declined to contribute, add just the right dash of wit and humor to a truly enjoyable cookbook. Both titles are recommended for public libraries, especially those with patrons who have an interest in literature or the culinary arts.-John Charles, Scottsdale P.L., AZ Copyright 2003 Reed Business Information.

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Yoknapatawpha Press
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