EATING WELL by Burt Wolf

EATING WELL

KIRKUS REVIEW

 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. To this second recipe are attached a boxed paragraph on Salzburg's outdoor food market and another two-paragraph box of Mozart trivia. Many of the other recipes--from a Club Med sweet-and-sour pork to a German purÇed mixed-fruit dessert--come from other restaurants both famous and far-flung; and the boxed notes scattered among them--on the soil of Idaho, apropos the potato; on the making of Pecorino Romano cheese--are even more haphazard than is customary. There's one on the turkey that manages to be both stale and inane. 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.

Pub Date: Aug. 1st, 1992
ISBN: 0-385-42404-3
Page count: 320pp
Publisher: Doubleday
Review Posted Online:
Kirkus Reviews Issue: July 1st, 1992




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