Picks and Pans Review: Betty Rosbottom's Cooking School Cookbook

UPDATED 02/08/1988 at 01:00 AM EST Originally published 02/08/1988 at 01:00 AM EST

by Betty Rosbottom

Columbus, Ohio, is more famous for linebackers than gourmet dining, but Rosbottom might change that. The director of the city's La Belle Pomme cooking school has, in her first book, produced an enterprising array of recipes. Try, say, her subtly rich quick bourbon carrots—carrots braised with brown and white sugar, butter and a little whiskey. A little more arduous is the fettucine with sausage, red peppers and mushrooms (no herbs or spices other than salt and pepper called for or needed). The book's design leaves room for Rosbottom to add valuable marginal comments ranging from suggested accompanying dishes to recommended utensils. (Workman, paper, $10.95)

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