From Publishers Weekly
Reading like the strange love child of a gossip column and a cookbook, this book intersperses tales of old school Hollywood stars like Mae West and Greta Garbo among ur-Californian recipes. The author, a chef and caterer to the stars, tilts vegetarian in dishes like Seared Tempeh Cobb Salad, an appealing twist on the classic (which originated in a restaurant founded by "a well-known gourmet who happened to be Gloria Swanson's husband"). Johnny Weissmuller, the first Tarzan, inspired Green Chile Soy Mac and Cheese, and the author attributes Cauliflower Chive Puree to Frank Sinatra Jr.'s album Spice and the cookbook that accompanied it. Dr. Bieler's Broth, a key component of a 1970s health regimen, is surprisingly good despite its virtuous ingredients-the leeks and celery turn gently sweet after a long simmer. Other recipes are equally tasty: rich and spicy Thai Chicken and Daikon Curry, sinful Honey-Goat's Milk Flan and addictive Almond Eggplant Balls, delicious with tomato sauce and cheese. The only off note in the book is the author's excessive reverence for the golden age of Hollywood that seeps into her recipe descriptions. Luckily, they're not integral to the recipes and can be easily skipped.
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About the Author
Akasha Richmond is the chef/owner of Akasha's Visionary Cuisine, which has prepared meals and catered parties for numerous celebrities and Hollywood events. She is the cofounding chef of Eaturna, an all-natural food company devoted to revolutionizing the way people eat, with delicious and beneficial meals for every day. She is also a contributing editor to Vegetarian Times
magazine, a national spokesperson for Silk Soymilk, and a consultant to natural food companies and restaurants. Visit her website at chefakasha.com.