The Nero Wolfe Cookbook [Paperback]

Rex Stout (Author)

Editorial Reviews

Amazon.com Review

"I went on by to the kitchen, and was served by Fritz with what do you think? Corn fritters . . . with bacon and homemade blackberry jam they were ambrosia." The speaker is Archie Goodwin; the Fritz in question is Nero Wolfe's estimable chef; the recipe for corn fritters is just one of hundreds put together by a team of dedicated (and hungry) editors at Viking Press in this paperback edition of a book that belongs on every mystery lover's shelf. Even if you never cook any of the dishes, there are splendid period photographs and quotes on every page to make you remember how much fun it was to get involved in Rex Stout's perfectly-shaped, fictional world. Some selected Nero Wolfes in paperback are And Be a Villain, Death of a Doxy, Fer-De-Lance, The Golden Spiders, In the Best Families, and Three at Wolfe's Door.

Product Details

• Paperback: 112 pages
• Publisher: Cumberland House (October 1996)
• Language: English
• ISBN-10: 1888952245
• ISBN-13: 978-1888952247
• Product Dimensions: 9 x 7 x 0.5 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #909,704 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

75 of 75 people found the following review helpful:

5.0 out of 5 stars An American "Exalted Cuisine" is laid out in this book!, March 20, 1999

By 

Dr. Nancy L. Nicholson "nicholnl" (Oxford, OHIO USA) - See all my reviews

Amazon Verified Purchase

This review is from: The Nero Wolfe Cookbook (Paperback)

If you are at this review, it is probably because you are a Nero Wolfe fan. So it is preaching to the choir to tell you to buy all the books about the detective. While you are waiting for your order to arrive or reading those books you already have, make something from this wonderful little volume. I have many cookbooks, some of which have only a few good recipes, but every recipe I have tried from this one works, which tells you it was thoroughly tested by the author (Rex Stout). There are items by chefs of many nationalities, and among those pleasures there is a uniquely American Exalted Cuisine laid out for the lover of great dining. Wolfe's chef was the Swiss Fritz Brenner, so great European culinary traditions were brought to bear on North American provender. My personal favorites are green corn pudding (THE FATHER HUNT), and Fritz Brenner's finest salad with Devil's Rain Dressing (POISON A LA CARTE), and Blueberry Grunt (THE FATHER HUNT). Get this cookbook now, but pay attention to detail as you cook because flavor combinations are subtle and will dance among your tastbuds! By the way, Blueberry Grunt must be called by that apparently homely name because after eating it, you cannot speak, but only grunt softly with supreme satisfaction.

38 of 38 people found the following review helpful:

5.0 out of 5 stars Not just for Nero Wolfe fans...., February 10, 2000

By A Customer

This review is from: The Nero Wolfe Cookbook (Paperback)

Yes, like the previous two reviews stated, this is a MUST for Rex Stout aficionados, but also for those interested the period. There are very nice photographs showing New York and the various locales mentioned in the books. I particularly enjoyed the pics of the brownstones like the one owned by Nero Wolfe and inhabited by Archie Goodwin, Theodore Horstman, Fritz Brenner and Nero Wolfe.

30 of 30 people found the following review helpful:

5.0 out of 5 stars If you love Nero Wolfe, then this cookbook is for you!, February 21, 1997

By A Customer

This review is from: The Nero Wolfe Cookbook (Paperback)

"The Nero Wolfe Cookbook" is just as tantalizing as the mysteries that made me search this book out. I have read all of the Nero Wolfe books and was always hungry during and afterwards. This book has wonderful recipes and always references the book where the recipe was mentioned or discussed. If you are an adventuresome cook, then this is the book for you. Some of the ingrediants listed may be hard to locate but that will be part of the pleasure in preparing these recipes. I found that substitutions can be made but I would be careful with changing the sauce recipes. Some of the sauce flavors are very delicate so treat them with care. Above all else have fun and Happy Eating