Famous Woodstock Cooks and Their Favorite Recipes

Joanne Michaels, Other Jmb Publications $9.95 (143p) ISBN 978-0-9619429-0-8
The focus of this entertaining volume is less its recipes than the cast of Woodstock characters who lend them. Each one gives his or her own story and a recipeof sorts. A few of the more notable dishes include vegetarian lasagna from Maria Nardi, chef-owner of a fine-foods shop; tangy tomato chutney from Betty Ballantine, who the authors mistakenly say is the publisher of Ballantine Books; and mincemeat turnovers from artist Eduardo Chavez. The memorable offerings appear where contributors strain the book's form. Screenwriters Anne and Howard Koch (his credits include Casablanca) debate in a mock ""script'' for French toast: ``It is only one cup of milk.'' ``I still think it is two.'' ``Howard, that's half a quart!'' Composer and humorist Peter Schickele reviews his version of the four basic food groups (sugar, salt, grease and chocolate) and sets to music instructions for ``fried water,'' while Bert Schultz, chef at a monastery, reveals that Jello is ``really big'' with Tibetan residents. The authors collaborated on The Best of the Hudson Valley and Catskills. (May)
Reviewed on: 01/01/1987
Release date: 01/01/1987
Genre: Nonfiction
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