Picks and Pans Review: Cooking with a Harvard Accent

UPDATED 01/21/1980 at 01:00 AM EST Originally published 01/21/1980 at 01:00 AM EST

by Melanie Marcus

Seems like every cookbook collection includes at least one or two treasured volumes that were compiled by the gentlewomen in a Vermont village or by some women's church group. Cooking with a Harvard Accent takes that old idea and gives us a sampling of recipes from Harvard faculty and students past and present, with delightful introductions to both the cook and the contribution. The menu runs from hors d'oeuvres to dessert, and virtually every country and culture is represented. In her introduction, though, the author, who once worked on the school's alumni magazine, admits that she rejected one recipe for "Screaming Hawaiian Meatballs" that began: "Take off all your clothes and roll around in 15 pounds of hamburger meat..." The ones she includes—Iroquois Roast Corn Soup, say, or Ted Kennedy's Beef Stroganoff—will provide unusual and welcome additions to any cook's repertoire. (Houghton Mifflin, $9.95)

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