We're not fond of cookbooks built on ""themes"" or situations, and even the excellent Jean Hewitt touches off a mild...

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THE NEW YORK TIMES WEEKEND COOKBOOK

We're not fond of cookbooks built on ""themes"" or situations, and even the excellent Jean Hewitt touches off a mild allergic attack with a burbly running commentary on every cliche of comfortable urban-suburban bustle--sharing summer places at Malibu or Fire Island and how to whip up chicken livers after the sailing regatta. Needless to say, the food is the real thing. The menus are most intelligently planned, and Hewitt once more proves that she has no equal at finding just-original-enough oddities (peanut.stuffed meat loaf, chili ""doughnuts""), new insights into standbys (fish ratatouflle), and ingenious combinations of simple ingredients (cottage cheese casserole). It's enough to mollify any grump.

Pub Date: Oct. 1, 1975

ISBN: N/A

Page Count: -

Publisher: Quadrangle/The New York Times Book Co.

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 1, 1975