MIKE KALINA'S TRAVELIN' GOURMET COOKBOOK by Mike Kalina

MIKE KALINA'S TRAVELIN' GOURMET COOKBOOK

By

KIRKUS REVIEW

Food writer and PBS foodie Mike Kalina has thrown together an assortment of oldies (sauerbrauten), oddities (cold blueberry soup from a Pittsburgh restaurant), and contrivances (a "bright, pert" breast of chicken with tangerines from the International Culinary Academy), most of them from restaurants here and abroad that he has visited as a critic. Included, then, are a minestrone with tortellini, beef broth, wine, and catsup (it won a Heinz Corporation contest); a Kahlua whip (using two cups of Cool Whip) popular at "one of Los Angeles's finest Mexican restaurants;" a drinking man's additive (jalapeno vodka); and a humble side dish (Pennsylvania Dutch sweet-potato patties) that "works surprisingly well with elegant entrees"--perhaps the fancy lamb chops he cooks in thawed frozen puff-pastry. Like Kalina's show, the food comes with little tips, quotes, and patter. But notwithstanding any drawing power as a personality cookbook, the recipes tend to be almost offensively flighty.

Pub Date: Nov. 28th, 1990
ISBN: 525-24916-8
Publisher: Dutton
Review Posted Online:




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