The I Love Lucy Cookbook

The I Love Lucy Cookbook

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by Sarah Key, Vicky Wells
     
 

Next on the platter of Hollywood Hotplates comes a heaping serving of Cuban festivities. Movie fans and TV Addicts everywhere will enjoy collecting all five hotplates for a fun library of party cuisine.

Whether viewing it for the first time in the 1950s or for the umpteenth time in reruns, everyone has a favorite I Love Lucy episode featuring food. Filled with

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Overview

Next on the platter of Hollywood Hotplates comes a heaping serving of Cuban festivities. Movie fans and TV Addicts everywhere will enjoy collecting all five hotplates for a fun library of party cuisine.

Whether viewing it for the first time in the 1950s or for the umpteenth time in reruns, everyone has a favorite I Love Lucy episode featuring food. Filled with classic black-and-white stills of the zany redhead and trivia from ten of the funniest episodes (Lucy and Ethel in the chocolate factory, Lucy stomping grapes, Lucy making pizza, Lucy changing her mind at dinner, Lucy ordering escargots in France, her inebriated Vitameatavegemin commercial, and so on), The I Love Lucy Cookbook provides perfect menus for parties with a Cuban twist. Ricky's Arroz con Pollo, Capacabana Coconut Cookies, Tropical Fruit Salad, Fred's Favorite Plantain Fritters, Dizzy Mango Daiquiris, and Carrot-Topped Shrimp Salad are sure to transform any evening into a wild success.

Other Details: 6 black-and-white illustrations 64 pages 5 1/2 x 5 1/2" Published 1994

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Product Details

ISBN-13:
9781558598553
Publisher:
Abbeville Press, Incorporated
Publication date:
10/01/1994
Series:
Hollywood Hotplates Series
Edition description:
1st ed
Pages:
64
Product dimensions:
5.78(w) x 7.76(h) x 0.39(d)

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Section One

Paris at Last: Lucy's Lunch in Montmartre

LUCY: Waiter, this food has snails in it.

WAITER: Pardon?

LUCY: Snails! Am I supposed to eat this? Maybe if I had some ketchup.

WAITER: Sauce tomate?

LUCY: Yeah, sauce tomate, lots of it. (looking at escargot) I think an American cousin of yours ate my geranium plant.

WAITER & CHEF: Gendarme! Gendarme!

LUCY: Gendarme? Police?

WAITER & CHEF: Oui, police! Police!

LUCY: Since when is it a crime to put ketchup on snails?

A la Porte Montmartre Escargots

1 cup (240 g) unsalted butter

1/4 cup (30 g) chopped shallots

2 tablespoons chopped garlic

1/3 cup (15 g) chopped fresh basil

1 teaspoon grated lemon zest

3 sheets of phyllo dough

12 escargots

Preheat oven to 375�F (190�C). In a small saucepan, melt butter. Then add shallots and garlic. Let cook slowly for 3 to 4 minutes. Remove pan from heat and stir in basil and lemon zest. Lay one sheet of phyllo on a flat work surface. Brush basil butter generously over phyllo. Place a second sheet of phyllo on top of the first sheet. Brush the surface of the second sheet of phyllo with basil butter. Repeat with a third piece of phyllo pastry. Cut phyllo evenly into 12 squares. Place 1 escargot on each square. Bring edges of phyllo up around each escargot. Twist slightly to seal, then press to form a small "beggar's purse." Place purses on a baking sheet lined with parchment or wax paper and bake for 20 to 25 minutes, until golden brown. Serve immediately. Makes 12 hors d'oeuvres

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