WHAT'S FOR DINNER? by Michael Roberts


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 Roberts, executive chef at Trumps restaurant in L.A., presents recipes for the dishes he likes to cook at home. His repertoire--as eclectic as that of most contemporary chefs--has a homey, nostalgic base and a tendency to stuff the flesh course, whether it be whole birds, chicken breasts, veal, salmon, or prawns. Chapters cover hot and cold dinners; updates of his Jewish grandmothers' old-country dishes and of lowbrow 50's fare (e.g., tuna-noodle casserole); stolid meatless meals and ``politically correct'' grain-and-bean dishes still tainted with sausages or other meats; quick meals (several of them based on scallops) and company meals that turn out to be mostly roasts and no fancier than his others; and his versions of less familiar French and Italian and less authentic Mexican and Asian dishes. (These last, Roberts promises, ``don't depend on trips to Chinatown'' for ingredients.) Complete with advice and historical/cultural chat more predictable than the recipes--unexceptional fare that's well positioned to meet the current mood for cosmopolitan comfort food. (Color photographs throughout.)

Pub Date: Sept. 18th, 1992
ISBN: 0-688-08544-X
Page count: 320pp
Publisher: Morrow/HarperCollins
Review Posted Online:
Kirkus Reviews Issue: July 15th, 1992