MEATLESS COOKING: Celebrity Style by Janet Barkas

MEATLESS COOKING: Celebrity Style

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KIRKUS REVIEW

From her recent The Vegetable Passion (p. 1178), an exploration of the moral and humanitarian tenets of herbivores, Barkas turns to practice with this collection of simple but elegant vegetable dishes which gain a certain amount of vicarious glamour from their perpetrators. Among the chefs are Rip Torn who makes a muy delicious Mexicana omelette with avocado, red onion, tomato and cheddar, Harry Golden who remembers The Lower East Side and mama's soup (""potato soup has sustained the poor""), Irving Wallace who offers a cheese souffle along with the news that he was a vegetarian for twelve years until that hot corned beef sandwich, and actor Cliff Robertson who comes up with a spaghetti and wine sauce (Chablis, scallions, celery and mushrooms) good enough to serve to an Italian mother-in-law. Nothing spectacular, but if you can get garden-fresh vegetables everything in the book will help brighten those one or two meatless meals a week which are becoming obligatory for the non-celebrity food budget.

Pub Date: Feb. 1st, 1974
Publisher: Grove Press -- dist. by Random House