Customer Reviews

Caramel Knowledge: Bostess Bupcakes Peanut-Butter Coffee, Herring in a Cloud, Wienie Zucchini, and More Food and Culinary Musings for the Twisted Mi

5 star:		(3)
4 star:		(1)
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This is my kind of book--amusing anecdotes from an offbeat mind splashed with a variety of tasty recipes. Al Sicherman is an admitted chocoholic ( and food columnist) so the dessert recipes are GOOOOOOD! This is a collection of his diversely-themed columns, so you can find "mom-style" food (my husband has adopted the chicken and dumpling recipe as his own) just pages away from the junk-food clones. If you prefer your cookbooks traditional, divided by course and teamed with impossibly perfect pictures (whose food ever looks like that! ) you will be disappointed and quickly frustrated. If, however, you believe food is fun, should taste good and hold no pretensions then beg, borrow or buy this book. Look for Al's column in your local paper and enjoy the read!

Al wrote this book with pieces from his Minneapolis Star Tribune columns. He used to write a weekly column in the taste section dedicated to a themed meal. There was a peanut butter meal, Spam meal, etc... There are actually two versions of this cookbook and this is the expanded one. Al is being forced to retire as the Star Tribune recently changed ownership. For many years they have only let him write Mr. Tidbit columns and not his food menus. That was a terrrible change as he is a very funny writer. This is my favorite cookbook and makes for a hilarious read.

i just found my copy of this book today while packing to move. i had forgotten how charming and enjoyable it is. the recipes that i tried did work, and they were fairly unusual. this is the only cookbook i have ever sat around and read while not cooking.

I grew up reading an earlier edition of this title, closely after publication in 1985. This edition was published in 1988, and when I recently purchased it I was pleased to see that the columns and recipes were as I remembered them. How can you not smile to see a "Rainbow Dinner" in the same book with a dinner comprised of "Food in a Cloud?" Mr Sicherman's humor has withstood the test of time well, and while the recipes can be a tad unhealthy (reference the cake with over a pound of butter in it, I believe in the first chapter), they are a joy to prepare.

My only criticism comes from the absence of the "Torte and Retorte" sections that originally appeared in the first edition. Chronicling the author's love of French pastry and a friendly argument with a fellow writer who prefers the Sachertorte and Eastern European desserts, they were a joy to read. I hope to find them again when I repurchase the older book.