FEASTS: Menus for Home-Cooked Celebrations by Leslie Newman

FEASTS: Menus for Home-Cooked Celebrations

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KIRKUS REVIEW

Newman--home cook, food writer, and coauthor with husband David of the Super man screenplays--has put together 25 menus for the kind of company meals she likes to do: ""sturdy,"" un-fancy (Newman seems to find boned chicken breasts the ultimate in fraud and decadence) home-style fare, though not necessarily of the Middle American variety, and not without special touches and ingredients. Yes, meatloaf and mashed potatoes show up here, though the potatoes are really riced baked potatoes, and so does a down-to-earth dish of red beans and rice; but there is also a rich Greek pastitsio (ziti with meat sauce, custard, and three cheeses), a chicken-liver mousse with currants that, she tells us, Wolfgang Puck so admired when she devised it that he now serves it at Spago, and other home-style specialties from Cajun, Afghan, Indian, Chinese, South African and several other kitchens. (She wouldn't use the word ""cuisine."") Most, even the Chinese, are dishes that can be prepared well in advance. It's a very personal collection, with Newman very much a personal presence--which, in turn, depends on a personal response.

Pub Date: Oct. 24th, 1990
Publisher: HarperCollins