THE LIBERATED COOK BOOK by Arlene Cardozo

THE LIBERATED COOK BOOK

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KIRKUS REVIEW

We're all for liberated cooking if that means less reliance on prepackaged plastic foods rich in chemical additives and a more imaginative use of the spice rack, but alas, Ms. Cardozo's toss-in-anything prescriptions are an invitation to culinary anarchy. Her idea of kitchen measurements is certainly anything but uptight: use ""lots"" of salt, a ""short pour"" of sherry, a ""few good shakes"" of chili. Ditto for the ingredients -- she provides mix-and-match lists of vegetables, sauces, meats and seasonings. Some of the possibilities are astounding -- from the ""Idea Model for Create-Your-Own Chicken A La Something"" we came up with one ensemble of Chicken with Kumquats and Olives simmered in peace juice and oregano. Or how does Tutti-Frutti Rice sound to you? Presumably your freedom includes the right to go to a good restaurant instead.

Pub Date: Jan. 29th, 1972
Publisher: McKay