THE GOLD AND FIZDALE COOKBOOK by Arthur & Robert Fizdale Gold

THE GOLD AND FIZDALE COOKBOOK

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KIRKUS REVIEW

Eine kleine Naschmusik. The duo-pianists-cum-biographers (Misia) have produced one of today's better-breed celebrity cookbooks. Matters get off to a brisk name-dropping start with a chapter of recipes titled ""Cooking with Balanchine"" and liberally doused with scuttlebutt. Mr. B., correcting a dinner guest's memory: ""It was the year your husband jumped into bed with Diaghilev."") The authors then settle down to the usual menu categories from soup to dessert, though with a good bit of aesthetic attitudinizing (""The salad and cheese, like a group of Stravinsky pieces, cleanses the palate. . . ."") and another food-with-the-famous excursus (this time, Paul Bocuse on the art of omelet-making). Gold and Fizdale appear to have cooked and enjoyed anything from blueberry muffins to bollito misto. The main ethnic strains in this wildly cosmopolitan collection are French, Moroccan, and assorted Middle Eastern, with frequent Russian and Italian grace notes. Directions are clear and practical without being maniacally overdetailed; even a beginner could probably manage the simpler recipes, though there are plenty of lavish dishes for the more accomplished.

Pub Date: Oct. 16th, 1984
Publisher: Random House