Picks and Pans Review: Linda Mccartney's Home Cooking
updated 12/10/1990 AT 01:00 AM EST
•originally published 12/10/1990 AT 01:00 AM EST
Clearly the McCartneys are hardcore vegetarians: "As Paul says, if you want to know what meat really tastes like, just bite the inside of your mouth." Instead, Linda offers this collection of meat-and-potatoes kinds of recipes, without the meat. Sections cover every course (the dessert chapter is scanty), with easy instructions for such dishes as hummus (a chickpea-based dip), beer fondue and the gloopy but reliable rice-mozzarella-Parmesan-basil combination. The latter is guaranteed to stick to your ribs, or to your ceiling if you toss any up there.
There are lots of inventive dishes and—don't tell Linda you read it here—many of them go quite nicely with juicy, plump, rare hunks of meat. (Arcade, $24.95)
RUTH & SKITCH HENDERSON'S SEASONS IN THE COUNTRY
The Hendersons—Skitch founded the New York Pops, Ruth operates a cooking school and specialty food shop in New Milford, Conn.—have collaborated on a cookbook that triumphantly mixes substance with style. Photographed at the couple's Connecticut farm, the pages and menus follow the seasons. Most of the dishes are refreshingly simple: robust but basic fare like skillet-fried potatoes and onions or baked apples laced with cinnamon and prunes. Ruth, who comes from Germany, includes a number of her native dishes: sauerbraten, Windbeutel (pastry puffs piped with whipped cream) and hearty one-pot meals called Eintopfs. Just right for a cold winter's eve is the chicken Eintopf with yellow split peas, parsnips, cauliflower and carrots. Most recipes translate into generous servings, but fear not, the Hendersons have nifty ideas for leftovers. (Viking, $24.95)