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Served up with easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world.
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th easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world.From Kirkus Reviews:
Timed to accompany his new PBS show of the same name, this latest grab bag from TV-chef Wolf (What's Cooking, 1989) starts off in a typically random manner with an unprepossessing Senate bean soup (already represented in who knows how many cookbooks) and then another soup dish composed of fried catfish, bread-and-catfish dumplings, and vegetable matchsticks that comes from a Salzburg hotel whose chef claims it was Mozart's favorite. To this second recipe are attached a boxed paragraph on Salzburg's outdoor food market and another two-paragraph box of Mozart trivia. Many of the other recipes--from a Club Med sweet-and-sour pork to a German pur‚ed mixed-fruit dessert--come from other restaurants both famous and far-flung; and the boxed notes scattered among them--on the soil of Idaho, apropos the potato; on the making of Pecorino Romano cheese--are even more haphazard than is customary. There's one on the turkey that manages to be both stale and inane. The recipes, though no more of a piece and no more necessary in today's overstuffed market than the notes, at least have more sense and style. -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.
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Book Description Main Street Books, 1994. Paperback. Condition: New. Seller Inventory # DADAX0385468814