COOKING WITH CORNELIUS: The Corning Cookbook by Cornelius O'Donnell

COOKING WITH CORNELIUS: The Corning Cookbook

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KIRKUS REVIEW

O'Donnell, a Corning company ""spokesperson"" and widely published columnist (Bon Appetit and Cuisine; House and Gardens and Better Homes and Gardens), has polled his readers and found that ""people want recipes, mainly American in flavor, for everyday dishes that they can serve to their families [and use] for informal, casual entertaining."" Probably correctly, he interprets the request for ""mainly American"" fare loosely, including a number of frittatas, quiches, pilafs, pastas, and crème desserts (and a few arbitrary novelties such as curried campenata) alongside the baked beans, hangtown fry, stew-beef chili, and chicken hash. The mix is contemporary, the selections (taken partly from his columns) generally tasty and practical, but hackneyed. O'Donnell is fond of chicken broth (one might conclude that neither soup nor grains can he cooked without it), cream (and sour cream), and raisins (which show up even in Ms ""classic meatballs and spaghetti""); he is big on freezing and pre-cooking; and he oversells the handy microwave in a six-page introduction--though he does gear Ms recipes to regular stove and oven cooking. A standard collection overall, the general appeal extended by the crisp, accessible design of the recipe pages--if somewhat strained by the clumped, unnaturally posed, intensely colored photos.

Pub Date: Sept. 8th, 1982
Publisher: Random House