COLD CUISINE by Helen Hecht


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A plenitude, foremost, of chilled soups, main-course salads, aspics, and mousses--capped by such desserts as Frozen Lime SoufflÉ. Hecht, coauthor of Gifts In Good Taste (1979), does not display any particular finesse in the preparation or flavoring department: the leeks and potatoes in her vichyssoise are blended only in the blender (not in the cookpot); her steak tartare calls for a hamburger-worthy helping of ketchup. And while her borscht is practically of the quick-and-easy sort, you won't find instructions on preparing a cold chicken properly--you'll find elaborate chicken aspics. The list of ingredients also includes, distractingly, part of the preparation; the instructions tend to be generalized instead of attuned to the fine points (and hazards) of preparing a particular dish. Still and all, the range of suggestions is enormous--to the point of encouraging cooks to consider warm-weather coolers for year 'round entertaining. And the cook with a basic Craig Claiborne-James Beard Library can always check for pointers and sometimes unsuspected recipes there.

Pub Date: May 19th, 1981
Publisher: Atheneum