Books by Burt Wolf

EATING WELL by Burt Wolf
Released: Aug. 1, 1992

"The recipes, though no more of a piece and no more necessary in today's overstuffed market than the notes, at least have more sense and style."
Timed to accompany his new PBS show of the same name, this latest grab bag from TV-chef Wolf (What's Cooking, 1989) starts off in a typically random manner with an unprepossessing Senate bean soup (already represented in who knows how many cookbooks) and then another soup dish composed of fried catfish, bread-and-catfish dumplings, and vegetable matchsticks that comes from a Salzburg hotel whose chef claims it was Mozart's favorite. Read full book review >
Released: Feb. 17, 1989

Another TV chef's eclectic and unintimidating mix of American and international dishes, from blackened fish and apple pandowdy to Mandarin chicken salad and Irish coddle—with a fair share of hybrids such as Alamo burgers in pita bread and ratatouille made with V-8 juice. Read full book review >