Semi-Homemade 2-Pack: Cooking 2 and 20-Minute Meals
Author: Sandra Le
Semi-Homemade 20-Minute Meals
Sandra Lee, host of the ever-popular Food Network show Semi-Homemade Cooking with Sandra Lee, creates magnificent main dishes and accompanying side dishes that go from pantry to table in just 20 minutes. By combining 70% ready-ready made foods with 30% fresh ingredients, Sandra helps you make dinner in a dash!
Semi-Homemade Cooking 2
Sandra Lee, host of the ever-popular Food Network show Semi-Homemade Cooking with Sandra Lee, offers simple, family-friendly meal solutions for the hurried cook. By combining 70% store-bought ingredients with 30% fresh foods, you can serve your family their favorite cuisine in less time than it takes to order take-out.
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Kafka's Soup: A Complete History of World Literature in 14 Recipes
Author: Mark Crick
I needed a table at Maxim’s, a hundred bucks, and a gorgeous blonde; what I had was a leg of lamb and no clues. I took hold of the joint. It felt cold and damp, like a coroner’s handshake. I took out a knife and cut the lamb into pieces. Feeling the blade in my hand I sliced an onion, and before I knew what I was doing a carrot lay in pieces on the slab. None of them moved.
—from “LAMB WITH DILL SAUCE
À LA RAYMOND CHANDLER”
If you’ve ever wondered what it would be like to make dinner with Franz Kafka, Jane Austen, or Raymond Chandler, this is the chance to find out.
Literary ventriloquist Mark Crick presents fourteen recipes in the voices of famous writers, from Homer to Virginia Woolf to Irvine Welsh.
Guaranteed to delight anyone in love with food and books, these witty pastiches will keep you so entertained in the kitchen that you’ll be sorry when the guests arrive.
Publishers Weekly
London-based photographer Crick's whimsical book consists of pastiches of famous writers having culinary adventures. John Steinbeck's Depression-era risotto is a parched affair: "The porcini lay dry and wrinkled, each slice twisted by thirst." The Marquis de Sade's heroine Justine offers a through-the-keyhole account of her captor's preparation of Boned, Stuffed Poussins: "I had no idea that a small bird could take so much stuffing, but he carried on, using language that my ears could barely suffer, until the poor bird could take no more." Crick easily evokes the serene wisdom of Jane Austen, in a recipe for Tarragon Eggs: "It is a truth universally acknowledged that eggs, kept for too long, go off." From Raymond Chandler's edgy account of cooking lamb to Gabriel Garc a M rquez's epic Coq au Vin, from Harold Pinter's one-act Cheese on Toast to Chaucer's versified instructions for Onion Tart, Crick ranges easily throughout world literature, perfectly capturing the voice of each writer. Not content with this capricious achievement, Crick supplies his own color illustrations, likewise works of pastiche, gently mocking, among others, Andy Warhol, William Hogarth, Jean Cocteau, Vincent van Gogh and Henry Moore. This is a delight for literary foodies. (Nov.) Copyright 2006 Reed Business Information.
The Wall Street Journal
"In this lovingly executed little volume of literary parodies, Mr. Crick mines his early obsessions with food and fiction … a small but sparkling marriage of the tasteful and the tasty."
The New York Observer
"Brief and witty and also useful: pastiche with a purpose … Mr. Crick is evidently a man of many talents: his recipes are both plausible and appetizing; his literary impersonations are all cleverly executed and, in patches, brilliant; and the illustrations (also by Mr. Crick) are playful pastiche, too."
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