IMPROMPTU COOKING

by Glenn Andrews ‧ RELEASE DATE: Oct. 24, 1973

Impromptu does not imply that you can turn out a gourmet meal for six impromptu guests; impromptu is not for the housewife who needs roles, formal recipes (there are some here but they can always be varied as you drizzle here, stab there or add a little gin or vodka almost anywhere) and Fannie Farmer to prop up her insecurities. No, impromptu is for the creative chef rather than mere cook or ""slaphappy gourmet,"" and it ranges everywhere from a painless liver pate to homemade mayonnaise (it's worth it) or ice cream (it isn't). There are many, many options throughout as you assemble, or diversify along with a good deal of general discussion of techniques (cooking meats or vegetables properly) and there seems to be only one specific -- butter. Author Andrews is experienced (magazine editing, radio-producing with James Beard) but her tone is just as casual as it should be for a book with flair and the kind of imagination you could never immobilize in gelatin.

Pub Date: Oct. 24, 1973

ISBN: N/A

Page Count: -

Publisher: Atheneum

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 1, 1973

Categories: NONFICTION