Word: cookbook
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Hazan has good reason not to despair. In the past two decades, Hazan, 65, a former biology researcher, has done more to help refine America's Spaghetti O taste buds than any other Italian cook. Her first effort, in 1973, The Classic Italian Cookbook, is the definitive textbook on Italian cooking in America. Craig Claiborne once proclaimed her a "national treasure," and Julia Child calls her "my mentor in all things Italian." James Beard traveled to Italy for Hazan's cooking class. She preached the virtues of extra-virgin olive oil long before the Mediterranean diet became a health...
...give them a spoon with pasta, and they don't know how to roll it on the fork!" That's not all. "Why is pasta overcooked in America? Why is it oversauced? I get depressed." She regrets having put a cold-pasta recipe in her More Classic Italian Cookbook, which apparently sparked America's pasta-salad boom in the '80s. "I'm so embarrassed," she rails, explaining that cold pasta is not a part of traditional Italian cuisine. Not that she doesn't favor many American foods: hot dogs, pastrami, the world's best steaks, corn on the cob. Says...
...with his buddies and relatives on the lawn. Today, whether they knew him or not, everyone on Graceland's staff, which grows to 450 during the summer season, refers to the singer by his first name. Elvis' septuagenarian uncle, Vester Presley, who once manned the gates, promotes his Southern cookbook in the record store called EP's LPs, and the aroma of down-home dinners still drifts through the house. The King's aunt Delta Biggs, 68, inhabits a downstairs suite and cooks for the night cleaning crew...
Those who have had their fill of the light and the lean may be ready for the solid fare of the Balkans. The Balkan Cookbook by Radojko Mrljes (Hippocrene; $24.95) is aglow with the juicy, garlic-perfumed grilled meats, winter-warm soups and aromatic oregano- and onion-flavored stews. From Greece, Turkey, Rumania, Albania, Yugoslavia and Bulgaria come such delights as baked corn bread with pungent Serbian cheese, seductively oily stuffed vegetable dolmas and appetizers enriched with the region's classic mixture of dill, cucumber and yogurt...
...Metropolitan Opera Cookbook (Stewart, Tabori & Chang; $30), edited by Jules Bond, features recipes from the stars of the great opera house. At first glance, it would seem a gimmicky celebrity come-on, short on substance. Not so. Opera folk tend to love food, and since they hail from so many countries, the collection is rich and varied. Like many Met productions, the book is visually gorgeous; in fact, it is too pretty to cook by. It would be nice to have a recipes-only version for the kitchen. With luck it would still include Sherill Milne's Hungarian goulash soup...