3 comments about Chinatown New York: Portraits, Recipes, and Memories.

1. I was looking for a gift and stumbled across this incredible book. What a fantastic design! The historical photos and pictures of modern-day Chinatown are spot-on for all the romance and bustle of the neighborhood. But as I started reading, I realized it's one of those rare books that is just filled with real information--really fascinating information about the history, culture, and food. It is truly an anthropological tour of the neighborhood.
   
   Although I've lived in New York most of my life, I've always been intimidated by Chinatown. This book beautifully and reverently presents the area in all its history, diversity, and complexity....And of course the food! I recommend it for people like me who aren't familiar with the area, but also for anyone who knows it well--a gorgeous homage to the Chinese immigrants and their history.



2. This has Got to be hands down the BEST ever written, photographed, illustrated and designed book about Chinatown New York I have ever had the pleasure of coming across. Ms. Volkwein has done an Incredible job collecting the pertinent history, personal testimonies, fun and interesting facts regarding the Chinatown culture and it's people. She made it darn near sound like Disneyworld (in the best way mind you) You cannot read most parts of this book without planning in the back of your mind when you'll next trek down to Chinatown for some soup dumplings or fresh seafood dishes. If you've ever seen the movie, "Eat drink Man Woman", Ang Lee's underated movie about a Chinese Chef and his daughters,
   you can remember craving a Chinese meal afterwards. This book makes you swallow just as hard. Beautifully composed and so descriptive that it highlights all there is that makes Chinatown the jewel it is. As a Chinese person who has not lived in Chinatown but spent a great deal of my life visiting it, the book made me appreciate the nieghborhood so much more. I learned so much about this everchanging downtown enclave. the next time I spend time there i can safely say I will take more time and enjoy exploring some of these little known treasures that abound from this book. on another note, this is also one of the most POSITIVE books/press concerning this part of historic lower Manhattan that i've come across in years. Ms.Volkwein's focus was set and the tone of the book was clearly set on entertainment,culture and the area's pleasant aspects. Down to great photos and nice touches of calligraphy, the book's design is real easy on the eyes. It was a TRUE delight and I highly recommend this book to anyone as a mandatory precursor to their next Chinatown visit. Ten Thousand Felicitations Ann!



3. The author's approach to telling the stories of the families of Chinatown makes the book credible and interesting. Few people realize that Chinatown is much more than a destination for buying imitation purses and cheap watches - Chinatown is a vibrant community where many families have made there home for decades. Seeing it from their point of view makes it come alive. Chinatown is truly one of NYC's greatest communities.

4 comments about Colorado Bed & Breakfast Cookbook: From the Warmth & Hospitality of 88 Colorado B&B's and Country Inns.

1. The Colorado Bed & Breakfast Cookbook is outstanding. It is two books in one, a travel guide to 85 B&B'S in the Colorado area, and a cookbook. The recipes are all tested by Carol Faino and she gives helpful hints in "Carol's Corner". Carol Faino & Doreen Hazledine are also publishing a Washington State Bed & Breakfast Cookbook, coming out in late March 1998. It to will feature 85 Bed & Breakfast in Washington State.



2. I bought the book at a trade show, and the lady said, the recipe for "Upside Down Apple French Toast" would be a new Christmas tradition. Was she ever right!!!! It is so lucious, and painfully easy, that my family insists we have it for Christmas morning!! It's just not Christmas without it!! (And it's a secret Santa gift for mom because I can throw it together in minutes, the night before!!!) She's right,, this IS "required reading"!!!!



3. This cookbook contains recipes from different B&B's around the state of Colorado. The bonus of this cookbook is that there is also a short description of the bed and breakfast along with contact information should what you read strike your fancy. (Or better yet, what you cook.)



4. This book is full of great recipes which are easy to make and us ingredients that everyone has on hand.

5 comments about Mrs. Rowe's Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley.

1. I love this book, it's full of great recipies and at the same time it narrates on the lives of Mrs. Rowe's family. It's a great book, I recommend it 100%. I made the Pound Cake recipie and it's the best.



2. I like looking through cookbooks for great recipes which this book certainly has but as an extra bonus, you'll get to know the person and the history behind the recipie. After reading this book, I want to travel to Staunton, Virginia and eat at Mrs. Rowe's Retaurant!



3. I ordered Mrs. Rowe's Cookbook for a friend that collects cookbooks, and I felt sure she didn't have this one. I also ordered a copy for myself. I have enjoyed the recipes as well as the story of her life. A great gift. My friend was also pleased.



4. The recipes are well written, use basic ingredients found in most kitchens, and are very easy to make. The recipes are for the dishes from your grandmother's kitchen: Sunday dinner, weekend breakfast, holiday favorites, and family get-togethers. The book also tells of Mrs. Rowe's life, an independent woman far ahead of her time.
   If you are in Virginia on I81 at exit 222, stop at Mrs. Rowe's Family resturant (has been there for almost 60 years) for a snack (best pies around) or a meal. I have been doing so for over 20 years. But buy her cookbook at Amazon - it's much cheaper.



5. After my Mom moved to Staunton ten years ago, it wasn't long before we heard about Rowe's restaurant. We've eaten there many times, and naturally had to pick up the cookbook as well. It is worth it for the Peanut Butter Pie recipe alone. I've made that pie a dozen times, each time with great results.
   
   I've ordered this book a few times, at my Mom's request so she can give it as a gift. It is highly recommended.

3 comments about Greetings From The Finger Lakes: A Food And Wine Lover's Companion.

1. This book was very useful to have on vacation -- his restaurant reviews were a big help in terms of types of cuisine available and the winery reviews were very specific about what types of wines they produce and what he liked when he went tasting. It was also nice to know how formal restaurants were before you went.



2. I live in the Central New York region just east of the Finger Lakes. I work with people who live in the region and I road trip quite a bit in the area when the weather warms up, so I have a "mile-wide and an inch deep" knowledge of the area.
   
   I consider this book a "lite" travel guide because it doesn't cover much of what's in the area, but it covers what it does in great depth. It focuses on what the cover says, and nothing more. It doesn't cover many eateries outside of the population centers, and skips a lot of the "hole in the wall" restaurants, diners, and stands that offer great food but are a bit off the beaten path.
   
   If you want to focus on wineries and want some in depth knowledge about thoose wineries this is the book. Beyond that you will need to look elsewhere for information.



3. This is a great insider's guide to the wineries and restaurants of the Finger Lakes regions. Other books give better background on the varieties of grapes and other local attractions, but this one is the tops in terms of covering the wineries and restaurants.
   
   The restaurant recommendations are great and give you an idea of the menu and entree offerings. The winery listings give profiles of the winery owners with entertaining "back stories" -- all very helpful when you are planning your itinerary.
   
   Very easy to slip into your suitcase or backpack.
   
   I give this book a five-grape rating!

3 comments about From A Colonial Garden: Ideas, Decorations, Recipes.

1. How charmingly and seamlessly does Susan Hight Rountree translate 18th-century entertaining style into the 21st century! This delightful addition to her past best-sellers will be enjoyed by not only professional designers but talent-challenged amateurs like myself who need guidance as we try to duplicate the classic Williamsburg look. The "how-to" directions are clear and the beautiful illustrations are lavish, promising success with all the enticing projects--family celebrations, garden parties, weddings, gifts and holiday decorations. A wonderful complement to every decorating library!



2. The newest entertaining and decorating book from Colonial Williamsburg combines touches of elegance with moments of fun and fantasy.

   The 212-page book, "From A Colonial Garden: Ideas, Decorations, Recipes" is divided into chapters that take you through the seasons and many special occasions such as weddings, bridal showers and rehearsal dinners. There are 287 color photos and 24 illustrations to guide you every step of the way.

   Best of all, most of the projects are simple to create... For example, veggies such as colorful peppers are used to create a zesty-looking centerpiece on the nail-studded wooden cone that's typically covered with apples and sprigs of boxwood...
   
   One of her easiest and sunniest table arrangements is perfect for a summer picnic or cookout. A partially hollowed-out watermelon serves as a container for a bouquet of zinnias, rudbeckia, coreopsis, apple mint and rosemary...
   
   Rountree says the chapters on ideas from the spring garden are her favorite sections because they encourage you to use so many fresh flowers. "I'd like to see more people doing that," she says. "Fresh flowers are so many places these days--in the markets or you can grow your own."

   A chapter on garnishes from the spring garden also features Rountree's garden pet--the Cheshire Cheese Hedgehog... English folklore says it's a sign of good luck when you find a hedgehog in your garden. The book features an easy cheese-based recipe for making the hedgehog. "I've had such fun with him, he'll be in every book," she says.

   --Kathy Van Mullekom, Daily Press
   Newport News, VA




3. Colonial Williamsburg... sets a high standard for illustrated books on gardens, the Colonial kitchen, and the decorative arts in the occasional books it publishes.

   The latest from CW's presses is Susan Hight Rountree's "From a Colonial Garden: Ideas, Decorations, Recipes" ($24.95). The first section introduces the reader to the formal but colorful gardens visitors can admire in the restored area -- but these gardens also serve a practical purpose as succeeding sections attest...

   The book is strong on weddings, offering a winter reception at the Williamsburg Inn or a summer ceremony at a James River plantation. Ms. Rountree... also uses garden materials to make gifts, wreaths, table decorations, and other items throughout the year. The section on Christmas is especially useful, and readers will want to remember to consult the book in early November, before the holidays, for fresh ideas.

   This not primarily a cookbook, but Ms. Rountree includes recipes for seasonal dishes to round out her sections... As with all CW publications, this new book upholds the benchmarks of taste and style readers have learned to expect, and will rate a place on the bookshelf of gardener, cook, and home decorator.

   -Ann Lloyd Merriman, editor, commentary/books
   "Between the Bookends," Richmond Times Dispatch

3 comments about Lancaster County Cookbook.

1. Louis Stotzfus was also involved in putting together a A Quilter's Cookbook which is equally as good as this one. I bought the Quilter's cookbook first and was so impressed that when I found out about the Lancaster County Cookbook I had to have it in my library at once. This purchase is for a friend. The recipes in both books use what most people have in their kitchen on a weekly basis and the family loves them. Each have their own favorite. The Chocolate Bash is to die for!! This book is like having a 1000 grandma's bring their best recipe to your pot luck! Roxane Hepker, Milton, WA



2. I haven't cooked from this book yet but looked at it carefully and will comment that it seems very good to excellent for its category or type of cooking offered: old fashioned, daily cooking, with lots of casseroles (vegetable and meat and spaghetti) with items likely to be on hand from any grocery store. This is not a health food cookbook although one could substitute healthier ingredients for some used. The chapter on potatoes looks excellent with several good recipes for scalloped potatoes. If you are reforming your diet you should eat more raw foods than cooked for better health, alhtough some cooked vegetables are better for you than fresh or should be eaten in conjunction with fresh. And a lot of baked dishes with tons of butter, white flour, pasta as in this book is not recommended but, as I say, you can modify recipes and many are easy, good, daily recipes to use. Beyond the daily ease, what's especially nice about this book is it easy-to-read format. Recipes are in black print, nicely spaced, and stand out so you can follow them well. Really a great cookbook overall.



3. This is the kind of cookbook that friends and neighbors create, friendly, unintimidating and comfortable. The recipes are for everyday, hearty food. Nothing is fancy or modified for our health-conscious times nor does it contain recipes to challenge jaded tastes. They are the recipes our mothers grandmothers exchanged and that we loved as kids. Definitely worth having!

5 comments about The Nero Wolfe Cookbook.

1. Yes, like the previous two reviews stated, this is a MUST for Rex Stout aficionados, but also for those interested the period. There are very nice photographs showing New York and the various locales mentioned in the books. I particularly enjoyed the pics of the brownstones like the one owned by Nero Wolfe and inhabited by Archie Goodwin, Theodore Horstman, Fritz Brenner and Nero Wolfe.



2. If you are a fan of Nero Wolfe, then this is the book for you. REAL recipes used in the stories, the recipes that Fritz Brenner and Nero Wolfe cook with and sometimes fight over, while Archie Goodwin just sits down and enjoys it all. With a forward by Fritz, the book has everything from how to make the pie crust (for the many pies)to griddle cakes (which Archie loves). It even has Nero Wolfe's salad dressing!
   ENJOY!



3. A wonderful companion to the Nero Wolfe experience, but the recipes are not for the inexperienced cook. We started with the baked scallops and were delighted, but there are several steps and you can screw up easily if you lack the right equipment or skills.

   The excerpts are sly and the pictures are endearing. We wouldn't have minded a few images of the entrees, but the photos of period New York gently blur the line between fiction and reality, as does the whole book itself.

   Buy this one if you are Wolfe obsessive, or (much better) if you can cook. But beware! Wolfe's tastes reflect a complete disregard for his health, so butter, eggs, and cream are in every second dish. A few call for ingredients you can't get (turtle meat, for example), but most rely on a short litany of spices and vegetables on top of easily found meats and fishes.

   You will never really be able to have Fritz come visit your kitchen, but it's fun to imagine him watching over your shoulder, or peeking into your dining room, as you savor what might have been his own cooking (if you're chef enough, that is).

   (Oh, our copy lacked the last page of the index, and it appears to be a printing, rather than binding error. Annoying, but we've given it 5 stars anyway.)




4. "I beg you not to entrust these dishes to your cook unless he is an artist. Cook them yourself, and only for an occasion that is worthy of them. They are items for an epicure, but are neither finicky nor pretentious; you and your guests will find them as satisfying to the appetite as they are pleasing to the palate. None is beyond your abilities if you have the necessary respect for the art of fine cooking -
   and are willing to spend the time and care which an excellent dish deserves and must have. Good appetite!"
   
   The above quote from the account one of Nero Wolfe's first investigations ("Too Many Cooks," 1937) serves as one of several introductory notes to this compilation of recipes from Rex Stout's famous mystery series involving the New York epicurean, orchid lover and heavy-weight detective whose exploits have long become as indelible a part of literary history as those of Sherlock Holmes, Hercule Poirot, Miss Marple and Lord Peter Wimsey. And the quote not only sums up to perfection Wolfe's view of the meals served in his house; it also - consequently - provides a taste of the approach one should adopt in using this cookbook. For unlike many other literature-related recipe collections, "The Nero Wolfe Cookbook" need not rely on a great many third-party sources to determine what the great detective might have consumed; a key part of the mysteries themselves are the descriptions of Wolfe's meals, and Wolfe's (as well as his Swiss chef Fritz Brenner's) attitude towards food in general.
   
   All of the recipes presented here were initially developed by chef Michael S. Romano and tested personally by Rex Stout and "New Yorker" food critic Sheila Hibben. And it's all there, from Eggs au Beurre Noir, griddle cakes, and apricot omelet to Fritz Brenner's various duck, duckling, and pork dishes, Wolfe's "relapses," and even the complete menu served by Fritz on the occasion of the annual Ten for Aristology dinner in "Poison a la Carte:" Blinis with Sour Cream (of course without the fatal dose of arsenic someone had added, to Fritz's eternal horror and shame, to one of the guests' plates!), Green-Turtle Soup, Flounder Poached in White Wine, Mussel and Mushroom Sauce, Roast Pheasant, Suckling Pig, Chestnut Croquettes, Salad with Devil's Rain Dressing and Cheese. As you would expect with cuisine as refined as this (and given that we're talking, after all, about the culinary arts of the early and mid-20th century), not all ingredients are easy to track down or even still available; turtles being the obvious example - and frankly, I don't quite share Wolfe's predilection for such things as starlings and marrow dumplings, either. But even foregoing those recipes, there are plenty of others to try your hand at, and to get a flavor of the culinary delights that fueled Wolfe's and his "legman" and chronicler Archie Goodwin's investigations.
   
   In addition to the recipes, the book is lavishly garnished with quotes and excerpts from Rex Stout's - err, excuse me, Archie Goodwin's - narrations, providing the context in which individual dishes were served, as well as an array of photographs by renowned photo artists such as Norman and Lionel Wurts, Roy Perry, Samuel Gottscho, Andreas Feininger, John Muller, and Bernice Abbot; displaying the New York of the 1930s through the 1950s (by many considered the city's golden years, and the heyday of Wolfe's and Archie Goodwin's career), with brownstones like Wolfe's on West 35th Street and other fashionable residences (seen both from outside and inside), 5th Avenue, the Financial District and Times Square, the Empire State Building, Central Park and other green spots, Madison Square Garden, Fulton and other markets, the Staten Island Ferry, Grand Central and Penn Stations, and New York restaurants of various degrees of elegance and refinement. Thus, this is much more than "just" a cookbook - in fact, it's an introduction to Wolfe's entire world and style of life; tastefully uniting the essence of Archie Goodwin's manifold accounts in a single volume.
   
   "I have not a great hope that many people will eat superior meals because they buy this book and use it," cautions Fritz Brenner in his own foreword. "The facts about food and cooking can be learned and understood by anyone with good sense, but if the feeling of the art of cooking is not in your blood and bones the most you can expect is that what you put on your table will be mangeable. ... But I do not think this book will make your food any the worse. At least it should help with some of the facts." And that, after all, is plenty already, I think. So savor, enjoy, and, in Wolfe's words - good appetite!
   
   Also recommended:
   The Grand Central Oyster Bar & Restaurant Complete Seafood Cookbook
   The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant
   Around the World Cookbook
   Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
   Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
   Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
   On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
   Joy of Cooking: 75th Anniversary Edition - 2006



5. I became introduced, and subsequently hooked on the Wolfe books through watching the A & E series a few years ago. While I own all of them I have thus far only managed to get through half of them. As I began reading the books I thought to myself if ever a series begged for a cookbook it was this one, and, much to my delight, there was one.

   I recieved the cookbook as a present and have thouroughly enjoyed cooking meals from it. I have yet to make some of the more adventurous dishes such as the Starlings, Grouse (raised on fresh huckleberries), and turttle soup; due both to lack of fund$ and lack of supply. However, I have enjoyed making both the melon and crab salads. As well, I highly recomend Wolfe's Onion soup [especially if you have a cold], Cornbread Griddlecakes, Spareribs and Cassoulet all are delicous and finger-licking good. I warn you now the Nero Wolfe Cookbook is not for those who are on a diet Atkins or otherwise, the character of Wolfe is not known for his sveltness and, besides his relatively sedentary lifestyle, his epicurean nature is a clear indication as to why.

   Inserted througout the cookbook are but a minutia of the plethora of food references found throughout Stout's, arguably most successful, series. These mouth watering recipes and qoutes make the cook/reader want to go and read more of the books to see what else Wolfe ate which in turn makes you want to go make more of the food because the books are so detailed about what is served. My only reget in reading this book is that Stout did not publish a second volume of Wolfe's dishes since readers of the series are left wanting more of the recipes to Wolfe's great feasts

5 comments about Of Tide & Thyme: The Junior League of Annapolis, Inc..

1. I haven't made a bad recipe yet. I love the rating of each recipe and the little reviews. Several of my neighbors have purchased it after trying some of the dishes.



2. As a Chesapeake girl tranplanted to Southern California, I just love this cookbook! Each recipe in the book takes me back to the authentic southern cooking I enjoyed in my native Maryland/Virginia family homes!

   The recipies are clear, rated for difficulty, sophisticated, yet destined to become family favorites! And each has a fabulous sense of style that will mark you as a fabulous hostess!

   Don't tell my friends in the Junior Leage of Pasadena, but this cookbook is right up there in excellence with ours, and Lord knows, ours are just fabulous!

   I absolutely love this cookbook! It is superb!




3. I am from Southern Maryland, and I received this gift for my wedding shower and it is wonderful. You really can't go wrong with any of the dishes. An easy crowd favorite is the Strawberry salad, they just rave on and on about it! I have given this book many times as a gift since, because of the great recipes and especially since it represents Maryland!



4. I purchased this cookbook in a gift store in Ocean City, MD on one of our family vacations about 5 years ago. I had many cookbooks before it and many more cookbooks since. Out of them all, this is my hands down favorite. Every recipe that I have made from it is delicious. When relatives and friends like something I make enough to ask where I got the recipe, it is usually from this cookbook. I have actually bought it as a gift for my mom, my mother-in-law and all my close friends. Thank you Junior League of Annapolis for the best cookbook ever!



5. Whenever my husband and I travel, my souvenir of choice is a cookbook of the area we are visiting. I have them from all over the country and I think this one and the "Taste of Georgia" (Noonan Jr. League) are tied for 1st place. The recipes are all very do-able, tasty, and really reflect the region. When I get back to Idaho, I can still remember my trip to Maryland by making some chowder. Amazing how foods can evoke the memory of the trip.
   
   I highly recommend this cookbook!

5 comments about The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant.

1. This book is a year-long, behind-the-scenes look at a New York restaurant, DANIEL, whose chef/owner, Daniel Boulud, was attempting to re-gain his four-star rating from the New York Times. I read this after watching the series "Restaurant" and it was a good follow-up to the show. They are entirely different restaurants, but had many things in common and it was easy for me to picture the goings on at DANIEL.

   Brenner covered both the "front of the house" and the area behind the kitchen doors. We met reservationists, the maitre de, Daniel, waiters and bus boys, chefs and line cooks. We learn about VIP seating, wine buying, and much about the backbreaking and stressful jobs involved in running a fine restaurant.

   The best parts were what I would call the gossipy stuff and the food descriptions.

   Unfortunately, this book should have been a long article. It was incredibly repetitive and the author's bias toward (adoration of?) Boulud was very distracting.




2. How many times you can describe a 'typical' lunchtime in the same restaurant kitchen without sounding repetitive? It was interesting the first few times but this book drags on and on, everyone is wonderful except for the maitre d', Daniel Boulud is a genius who travels a lot. Characterisation is this cook is tall, this one is French, that one is a woman with permanent pms (ok, the author didn't say that, exactly). The staff get pissed off and leave after a year or less. Some people go to market to buy provisions.
   
   VIPS (which means anyone with a recognisable name or from the press) get free courses, free meals, the best tables, special treatment. The (rich) unknowns pay their couple hundred plus per meal to subsidise the restaurant being able to suck up to VIPS. That's it. Nothing else is said at all. The writer is obviously 'good' at columns and great at thinking up a way of getting free meals for a year with the payback of stunningly good publicity, I wish I'd thought of it.
   
   One thing I did learn, if you are going to dine in an expensive restaurant it wouldn't hurt if when you booked you let it be known that you are From The Press. At the very least they wouldn't sit you near the bathrooms then!



3. Another interesting book from Leslie Brenner. This time we are behind the scenes at the elegant Daniel, in the kitchen & the dining room. the passions, problems & incredibly hard work involved with making a great meal are objectively laid out for you by the author.



4. Enjoyed the book and I'm no chef. I actually bought it for business purposes (consulting with a restaurant owner) and found it great on customer service and the ins and outs of restaurant managment. It made me hungry simply reading about the fabulous food. Easy and quick read with interesting personal stories.



5. As someone who is entering the culinary field I found this book extremely helpfull. Now I know the ins and outs of a four star resteraunt.

2 comments about Eat, Drink, and Be Merry in Maryland (Maryland Paperback Bookshelf).

1. I can't believe that this book is coming out in reprint. This is a marvelous look at the food of Maryland in the 1930's. From this, however, some of the foods to be found in here - like terrapin (turtle) - are not to be found in the Maryland restaurants today, but some - like the Crab Cakes Baltimore - are made just as they are nowadays. I lived in Maryland for 20 years and reading these recipes gives me fond rememberences. These recipes were gathered by Stieff by talking to people he met in his travels and writing down what they had to say. These were never published before, and hence are an important historical document from the times. The reason I can't believe this book is being reprinted is that it would never pass the politically correct standards of the '90's if being printed as a new book. It (at least the original hardcover edition) is printed with cartoons to make it entertaining to read. Here's 3 of them: (Picture of an old woman talking to a fish merchant at his counter) Woman: "I don't like the looks of this 'ere 'addock." Merchant: "Well, if it's looks ye're after, lydy, ye'd do better by the goldfish !" (Picture of an old black gentleman in glasses and a beard) Man: "Chickens, suh, am de usefulles' animal dey is. Yo' can et dem befo' dey's born and after dey's daid". (Picture of a middle aged black woman with a corn cob pipe talking to a black preacher) "Parshon, Ah'd like to kill dat low-down husban' o' mine." "Why, Car'line, what he done ?" "Done ? Why, dat hunk o' black trash lef' de chicken-house do' open and all de chickens has gone." "Why, Car'line, dat ain't nothing to get worried about. Don't you know dat accordin' to de gospel of Luke and John dat 'Chickens Come Home to Roos'!' " "Come home ! Why, Parson, dose chickens'll go home." I know this is authentic because this is exactly how my grandfather used to talk. In spite of, or maybe because of, this down homeness, I still love this book. The recipes are authentic and good, and reading it will send you back to the time of the 30's. Just remember to take a deep breath before re-entering the '90's



2. ...this book is a culinary and historic gem. I am fortunate enough to own a first edition of this highly entertaining collection of recipes and folklore, not to mention the copious illustrations, and believe me, I don't keep in the kitchen with the workaday cookbooks! It is my personal favorite among my many books about food (which are different than cookbooks) Yes, it is surely politically incorrect, but that's the way it was, and we can't change history. Those of us who delight in the wonders of Maryland ccoking and the eccentricities of the Maryland (Baltimore) personality will be higly rewarded. And the recipes are good, too! To quote from Oliver Wendell Holmes, to whom Stieff dedicated his book, "Baltimore...the gastronomic metropolitis of the Union... Why don't you put a canvas-back duck on top of the Washington column?...Why ask for other glories when you have soft crabs?..." Any lover of culinary lore will treasure this work.