GOOD TASTES: The Sherry Golden Cookbook by Sherry Lazar Golden

GOOD TASTES: The Sherry Golden Cookbook

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KIRKUS REVIEW

An ambitious attempt by ""an inspired home cook"" to include some of everything--oriental, Mexican, health food, pasta and so on--but the result is more confusing than novel. Many of the recipes cover food fads that have long been ""out,"" such as variations on the quiche ranging from Eggplant Mushroom to Salmon Quenelle to Broccoli and Blue Cheese, plus a whole batch of Crepes like Ratatouille, Spinach and Mushroom, and Crepes a la Mexicaine. (Golden loves culinary crossovers.) But many of the recipes set readers on wild-goose chases, necessitating constant page-turning through the book to look for the sauce, pastry or whatever that a particular dish calls for. Many of the recipes are repetitive as well; the same Seafood Mousse is used for turnovers, crepes, pasta rolls, and cannelloni. It may be a wonderful Seafood Mousse, but perhaps not the definitive one. Some of the dishes are, however, good basic fare: Multi-Bean Soup, High Protein Griddle Cakes, Garden Lasagna, and a variety of healthful stir-fries and Chinese dishes like Gentle Hoisin Duck, Sesame Szechuan Chicken, and Crispy Fried Fish Bites. In sum, a book with no focus, an annoying format, and many dated recipes. Perhaps if the aim had been more modest, the result would have been more successful.

Pub Date: Oct. 9th, 1985
Publisher: Knopf