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RUTH ELLEN CHURCH, author of the new book,
“Entertaining with Wine,” was the first person to
write a newspaper wine column, which she began
in 1962.
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New cookbooks brighten New Year
By CECILY BROWNSTONE
Associated Press Food Editor
To spur entertaining or for
gifts, here are some of the in
teresting new books.
“Entertaining with Wine” by
Ruth Church (Rand McNally,
$16.95) is both handsome and
practical. From its stunning
jacket and durable grape-color
ed cover to its illustration and
choice of topics, this book is de
signed for hosts and hostesses
who want to enliven their par
ties with wine but need a help
ing hand in planning and execu
ting. The author has had many
years of experience as a news-
paper food editor and cookbook
author and she writes a syndi
cated column, “Let’s Learn
about Wines.” Because about 15
years ago when she started her
wine column, she herself had to
find her way in the world of
enology, she knows how to offer
aid with ease and wit. Her pre
liminary chapters treat the
keeping, serving and enjoyment
of wine and go fully into match
ing food to beverage. Whether
it’s a matter of asking friends
to come for an aperitif or to
stay to lunch, of celebrating
with champagne or giving in
formal or formal dinners, “En-
tertaining with Wine” otters
pertinent information and many
fine menus and appealing reci
pes.
“Great Dinner Parties” by
Barbara Myers (Simon and
Schuster, $8.95) gives menus
and recipes for dinners for four
to 16. The author, a former
newspaper food editor, was for
tunate enough to travel around
the world with her university
professor husband, with long
stays in a number of countries.
Her book reflects her interest
in the dishes prepared in some
of these regions. She says, “I
found the foods of Belgium, the
Page 11-B
Mideast and India the most fas
cinating, but I have taken a
recipe here, a serving idea or
culinary technique there, and
have re-created, adjusted and
finally incorporated these in
my own repertoire for dinner
parties.” Because she has a
gift for organizing material
well and writing directions suc
cinctly but with helpful details,
her book may be a lifesaver for
would-be but insecure dinner
party givers.
“With lx)ve from Your Kitch
en” by Diana and Paul Von
Welanetz (Tarcher-Hawthorn,
$10.00) is particularly appro-
— Griffin Daily News Wednesday, January 5,
priate for holiday time but may i
stand cooks in good stead all 1
year round. The authors con- i
duct cooking classes in Los An
geles and one of their courses I
is devoted to the subject of this 1
book—dishes a cook can make
and give as gifts. Their
choice of recipes is
varied, ranging through prac
tically all the categories of
food; even Chili is included.
Notes on advance preparation,
packaging and labeling plus
black and white drawings are
helpful. Introductions to the
recipes are persuasive. And the
Von Welanetz team gives credit
where credit is due, whetfl
borrowing the recipe for Efl
termilk White Bread fr®
“Beard on Bread,” the recfl
for Christmas Cranberries fr J
the late Elsie Masterton’s “’J
Blueberry Hill Menu Cookboifl
or rules for delicious disfl
from such friends as Califorfl
cookbook-author Ruth Melfl
koff. We say this because |
many writers purloin recifl
with nary an acknowledgmfl
or thank-you.
‘‘Dining with Sherlffl
Holmes: A Baker Street CojH
book” by Julia Carlson RcU
nblatt and Frederic H.
nenschmidt (Bobbs-Merifl
$12.95) is for cooks who are ■
votees of Sir Arthur Coifl
Doyle's tales of the great detfl
tive of Victorian days. With tfl
book in hand, they can plan ffl
tivities around Baker Strfl
characters and happening
With appropriate introductiofl
“Dining with Sherlock Holmfl
offers Victorian menus tfl
may be used today. The accoH
panying recipes are said ■
have been “tested, tried fl
found true in the kitchens ■
the authors, adventuresofl
friends and the Culinary ■
stitute of America.” The J
stitute, in Hyde Park, N. fl
got into the act because Cifl
Sonnenschmidt is Coordinal
of Buffet Catering and Past
Instruction there.
“Fabulous Feasts: Mediei
Cookery and Ceremony”
Madeleine Pelner Cosm.
(Braziller, $25.00) is the culir
ry outcome of the autho:
work; she is Director of the :
stitute for Medieval and R
naissance Studies at the Ci
College of City University
New York. lavishly illustrat
in both color and black ai
white, “Fabulous Feasts” is t
erudite contribution whose hu
dred or so recipes from m
dieval manuscripts have be<
reworked so they may be co
cocted today.
“To the Queen’s Taste” I
Lorna J. Sass (The Metropo
tan Museum of Art, $5.95)
devoted to presenting Elizab
than feasts and recipes — pu
dings, pyes and piggs petitoi
— adapted for modern cookini
Anyone who is keenly inte
ested in culinary history or tl
days of Queen Elizabeth
bound to enjoy this small bl
thoroughly researched work.
File gumbo
• •• I• • •
1 chicken, cut up
Vi lb. beef, diced (opt)
1 tbsp, lard or salt pork
drippings
•6 lb. ham, diced
'/i tsp. red pepper
Vi bay leaf
V 4 tsp. thyme
2 tbsp, parsley, chopped
Salt and pepper to taste
1 Vi-2 dozen oysters
and liquor
Few pods okra, sliced in
rounds
1 small onion, diced
2 tbsp, file powder
Cover chicken and beef with
water. Add salt and boil until
tender. Remove meats, reserve
broth. Strip chicken from
bone. Cut up meat. In large
kettle or stewing pot, melt lard
MONDAY
MENU by aileen
Three bean salad
Broiled tomatoes
*Roasted potatoes
and sausage
Buttermilk biscuits
Fruit salad
TUESDAY
MENU by aileen
Apple-zucchini salad
Roast chicken
Baked squash
WEDNESDAY
MENU by aileen
Tomato soup
“Lettuce bundles with
mustard sauce
Potato puffs
Apple Brown Betty
Tea
THURSDAY
MENU by aileen
Pineapple-walnut salad
Club sandwiches
Julienne potatoes
FRIDAY
MENU by aileen
Fresh cider
Chow-chow
Molded cranberry-apple
salad
“Holiday turkey with
stuffing
Whipped potatoes
Pan gravy
Yeast biscuits
Pumpkin cream pie
