Stuff It!: Fun Filled Foods to Savor and Satisfy [Paperback]

Lora & Max Brody (Author)

Book Description

Publication Date: August 5, 1998

Stuffed foods are homey, quick, fun to make and delicious to eat. Over 75 recipes for all types of stuff ed food are offered here, including Deep Dish Stuffed Pizza, Crab Stuffed Sole, Cream Filled Cupcakes and Stuffed Blintz es with Blueberry Sauce. '

Editorial Reviews

Amazon.com Review

Be glad that Lora and Max Brody are telling you to Stuff It! In her characteristically irreverent style, Lora, ably abetted by her culinarily talented son, takes filled foods to new heights of flavor and fun. Claiming that stuffing is faster than the wrapping that is all the rage, the Brodys start with practical, quickly produced versions of classics like Phyllo Stuffed Spinach Pie and Stuffed Brie with Pecans. From there, we're off to Sam Arnold's Jalapeños Stuffed with Peanut Butter, Salmon Chowder in a Bread Bowl, Whole Pumpkin Stuffed with Curried Vegetable Stew, and about 70 more creative choices. For breakfast (croissants filled with scrambled eggs), lunch (Niçoise Roll-ups with a tuna filling), and dinner (manicotti made with won-ton wrappers), there is something to tickle your palate and everyone's tummies.

Chocoholics get a chapter of their very own, and no one should miss the Chocolate Roulade Filled with Chocolate Ice Cream. If you like to bake, also check out Calscones--buttery scones with a cheese filling.

Snappy, entertaining dialogue between mother and son adds useful information about each recipe. Brody is notoriously scrupulous about details, so the recipes are very clearly written. --Dana Jacobi

From Booklist

Everybody enjoys the surprise and satisfaction generated by finding one food enclosed inside another. The Brody mother-son team's new cookbook takes this idea beyond the usual bounds of ravioli and pierogi by stuffing corn muffins with jerk chicken for an all-in-one sandwich. The Brodys create "calscones" by crossing Italian stuffed pizza with English scones. The classic drawing of a larger fish swallowing a smaller one appears on the dinner table in the form of a trout hiding an anchovy inside. Ordinary stuffed birds appear in new guises with fresh figs within game hens. Pies count automatically as stuffed desserts, but the Brodys double stuff a cherry pie with both fruit and cream cheese. Forget novelty ice cream sandwiches--the Brodys call for chocolate chocolate-chip cookies framing a layer of the richest vanilla ice cream one's pocketbook and cholesterol level can tolerate. Mark Knoblauch

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Product Details

• Paperback: 160 pages
• Publisher: William Morrow Cookbooks; 1st edition (August 5, 1998)
• Language: English
• ISBN-10: 0688158684
• ISBN-13: 978-0688158682
• Product Dimensions: 9.2 x 7.2 x 0.4 inches
• Shipping Weight: 11.8 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,408,011 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars This Mother and Son Duo sure know how to stuff it!!, July 29, 1999

By A Customer

This review is from: Stuff It!: Fun Filled Foods to Savor and Satisfy (Paperback)

STUFF IT! No, I'm not trying to tell you that I won't review a new cookbook. That's the name of the cookbook I am reviewing: Stuff It! - Fun Filled Food to Savor and Satisfy. Written by a Mother and her son, this unique but very thin book fills and stuffs a variety of different foods, so don't think for a moment this is only about tomatoes and potatoes. I had the opportunity to meet this Mother and Son duo last year at the Fancy Food Show in New York City, and they seem as outrageous as their book. Lora Brody has written almost a dozen books already and brought her middle son Max in for his first collaboration, and it sounds like they both had a lot of fun.

Most recipes feature a little tidbit from both of them and a variety of fun. Recipes include Chocolate Chunk-Filled Scones; Jumbo Lemon Cream- Filled Banana; Stuffed Sourdough Ruben, Salsa-Stuffed Subs; Poor Man's Caviar; Classic Deviled Eggs; Stuffed Snow Peas; Asian Pork Pot Stickers; Nicoise Roll-ups; Fresh Raviol with Two Stuffings; Deep-Dish Stuffed Pizza; Salmon Chowder in a Bread Bowl; Salmon Stuffed with Couscous and Smoked Salmon; Shrimp in Tomato Baskets; Jumbo Corn Muffins Stuffed with Jerk Chicken; Duck Breasts Stuffed with Sour Cherries; Sausage-Stuffed Artichokes; Chocolate-Filled Brioches; White and Dark Chocolate Cannoli; Apple Stuffed Strudel; Rum Tums; Rugelach and of course a variety of stuffed potatoes.

The only things I didn't like about the book was that the print of the ingredients and preparation was small and in a hard-to-read color, and there just wasn't enough of these fun recipes. I guess Lora and Max will just have to do it again and write another one.