The New Great American Writers Cookbook

November 1, 2003
This collection of recipes, each one contributed (and signed) by an accomplished modern writer, proffers well-written prose and cuisine of varying quality. But this volume doesn't pretend to be a James Beard Award contender; the point is, rather, to explore the interesting connections to food and memories of unique dishes that many of us have. In addition to recipes for appetizers, salads, poultry, stews, soups,"a lot of chili" and more, writers contribute ideas for stiff drinks and plenty of decadent desserts. Food writer Reed points out that"while many of the writers in this volume resort to the sound practice of mining their mothers' recipe files, it is obvious that some are also serious cooks in their own right." Whether readers choose to make Fannie Flagg's Grits, Ann Patchett's Salmon on Spinach, Howard Frank Mosher's North New England Brook Trout, or William T. Vollmann's Caribou, Arctic Canada Style, reading about the recipes' origins--and the writers' achievements--will be entertaining and educational.

November 1, 2003
Descriptions of food in literature and writers sharing their favorite recipes serve as the foundation for two different yet equally entertaining cookbooks. In their quirky The Booklover's Cookbook, chefs Wenger and Jensen preface more than 170 recipes with excerpts that mention that particular food. Both the recipes and the novels/nonfiction works from which they are taken vary from classic (Mr. Casaubon's Chicken Noodle Soup from George Eliot's Middlemarch) to contemporary (Thanksgiving Spinach Casserole from Elizabeth Berg's Open House). Short quotes from authors on writing or books are also deftly sprinkled among the recipes. Readers with an interest in cooking will find plenty to amuse and tempt them in this terrific book, which gracefully combines literary descriptions with culinary delights. The editor of several books (including the 1981 first edition of this one), Wells collects more than 150 new recipes from a diverse selection of contemporary writers, journalists, and poets, running the gamut from drinks to desserts. Those authors who include a paragraph or short essay about their selection succeed in beautifully reflecting their style. From Ellen Gilchrist's advice on giving a dinner party to Kate Lehrer's Devil's Food Cake, these supplementary bits of text, along with pithy quotes from writers who declined to contribute, add just the right dash of wit and humor to a truly enjoyable cookbook. Both titles are recommended for public libraries, especially those with patrons who have an interest in literature or the culinary arts.-John Charles, Scottsdale P.L., AZ

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