The Mad, Mad, Mad, Mad Sixties Cookbook: More than 100 Retro Recipes for the Modern Cook

Rick Rodgers and Heather Maclean. Running Press, $20 (224p) ISBN 978-0-7624-4573-8
Smartly timed to coincide with the new season of AMC's Mad Men, this compilation of retro recipes from Rodgers (Thanksgiving 101) and Maclean (coauthor, Fabulicious!) covers all the requisite dishes for ‘60s-style entertaining, including Piggies in Blankets, a rumaki that suggests substituting pineapple or dates for those averse to chicken liver, a tomato and shrimp aspic, and Chicken à la King. But rather than use the ubiquitous prepackaged fare of the 60s, Rodgers and Maclean eschew canned foods and encourage cooks to start from scratch for everything from a Southern Caramel Cake to green beans in mushroom sauce. Whether or not entertainers are up to the task probably depends on intent—is the goal a great meatloaf, or might the daiquiri lime and gelatin mold dessert be meant primarily as kitsch? Nevertheless, the book's real cachet comes from its collection of retro cocktails, strangely tucked into the book's last chapter. Folks will delight in pitch-perfect renditions of a classic Manhattan, Mai Tai, and Bloody Mary, as well as a Brandy Alexander, Grasshopper, and Tom Collins—iconic beverages that often get short shrift in favor of martinis. Even if readers never attempt the ambitious Beef Wellington or Tip Toe Inn's Lattice-Topped Cherry Cheesecake, Rodgers and Maclean provide plenty of fun food ideas. Photos. (May)
Reviewed on: 05/28/2012
Release date: 04/01/2012
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