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The dead celebrity cookbook : a resurrection of recipes from more than 145 stars
DeCaro, Frank
Adult Nonfiction TX714 .D435 2011
From Publishers' Weekly:
Ever since he attended a Dead Celebrity party in college that lacked the all-important feature of dishes recommended by the deceased stars, DeCaro has been collecting celebrity cookbooks in order to prevent that from ever happening again. Here, the former Daily Show movie critic shares highlights from over 145 stars (and the term "star" is used loosely) for appetizers, mains, sides, and snacks. Jim Backus's chili, Sophie Tucker's meat loaf, and Buddy Ebsen's Chiffon Eggs are unremarkable, and since DeCaro doesn't provide sources for his recipes, it's difficult to work up interest, let alone inspiration, to break out the cookware. Even DeCaro admits that some dishes, such as Paul Lynde's beef stew and Lucille Ball's "Chinese-y Thing," are bland. Entertaining bright spots, such as Bob Crane's Lamb Kebabs or Dean Martin's Burgers and Bourbon, aren't enough to save the book. DeCaro's introductions frequently make little to no mention of the dish; instead he focuses on the performer's career, making for a rather disjointed read. This, combined with the lack of a source guide, make for an incomprehensible collection that will please only the most hardcore stargazers. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
DeCaro, Frank
Adult Nonfiction TX714 .D435 2011
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From Publishers' Weekly:
Ever since he attended a Dead Celebrity party in college that lacked the all-important feature of dishes recommended by the deceased stars, DeCaro has been collecting celebrity cookbooks in order to prevent that from ever happening again. Here, the former Daily Show movie critic shares highlights from over 145 stars (and the term "star" is used loosely) for appetizers, mains, sides, and snacks. Jim Backus's chili, Sophie Tucker's meat loaf, and Buddy Ebsen's Chiffon Eggs are unremarkable, and since DeCaro doesn't provide sources for his recipes, it's difficult to work up interest, let alone inspiration, to break out the cookware. Even DeCaro admits that some dishes, such as Paul Lynde's beef stew and Lucille Ball's "Chinese-y Thing," are bland. Entertaining bright spots, such as Bob Crane's Lamb Kebabs or Dean Martin's Burgers and Bourbon, aren't enough to save the book. DeCaro's introductions frequently make little to no mention of the dish; instead he focuses on the performer's career, making for a rather disjointed read. This, combined with the lack of a source guide, make for an incomprehensible collection that will please only the most hardcore stargazers. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
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