THE BLACK HAT CHEF: Recipes from the Cuisines of the World by Rene Brisson

THE BLACK HAT CHEF: Recipes from the Cuisines of the World

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KIRKUS REVIEW

Chef Rene's publishers tell us that he cooks on a Mississippi River paddle-wheeler and that he earned his black hat by learning ten different ""cuisines""--but they don't say what institution bestows that honor. They also mention that he will soon be seen nationally on PBS-TV, an exposure that has launched several cookbook best-sellers. Judging from the recipes here collected, however--they range from fettucine alfredo to beef Wellington to broiled Hawaiian ham steak (complete with maraschino cherries) --Rene could as well be dubbed the ""old hat chef."" Sure, there are several respectable and tasty dishes in the lot; but it's decades late for this sort of higgledy-piggledy compilation, and Rene's treatment is neither innovative nor authoritive nor consistent.

Pub Date: May 1st, 1988
Publisher: Richardson & Steirman--dist. by Lyle Stuart