Dean Cuisine: Or the Liberated Mans Guide to Fine Cooking

Jack Greenberg, Author, James Vorenberg, Joint Author Sheep Meadow Press $15.95 (182p) ISBN 978-0-935296-99-0
Few cookbook authors cite the American Bar Association Code of Professional Responsibility to explain how they've developed their recipes, but these aren't your average cookbook authors. Greenberg is dean of Columbia College and a former law professor; Vorenberg is a professor at Harvard Law School. Together they offer a handy collection of dishes, most designed to be prepared in an hour or less. Beyond that, the collection seems limited only by what the authors themselves like; fortunately, they have interesting, eclectic tastes. There are an easy hot-and-sour broccoli soup, chicken mole that saves time by using chili powder, a rich dish of sauteed lamb served in almond and cream sauce and an unusual meatloaf flavored with garlic, nutmeg, cloves and brandy. They get tough in ``Theory and Practice of Pasta,'' insisting readers peruse their comments before trying such recipes as sauce orientale and pasta shells with walnuts. Inexperienced cooks may need additional help handling items like sweetbreads for tapas or mussels for soup, but generally recipes are lucidly written--and mercifully free of legal jargon. (Feb.)
Reviewed on: 12/01/1990
Release date: 12/01/1990
Genre: Nonfiction
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