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The Nero Wolfe Cookbook Paperback – October 1, 1996

ISBN-13: 061-0529000247 ISBN-10: 1888952245

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--This text refers to the Hardcover edition.

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Product Details

  • Paperback: 112 pages
  • Publisher: Cumberland House Publishing (October 1996)
  • Language: English
  • ISBN-10: 1888952245
  • ISBN-13: 978-1888952247
  • Product Dimensions: 7.2 x 9.2 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #903,251 in Books (See Top 100 in Books)

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.

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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

81 of 82 people found the following review helpful By Dr. Nancy L. Nicholson on March 20, 1999
Format: Paperback Verified Purchase
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.
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44 of 45 people found the following review helpful By A Customer on February 10, 2000
Format: 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.
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31 of 31 people found the following review helpful By A Customer on February 21, 1997
Format: 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
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29 of 30 people found the following review helpful By pro_crustes on May 19, 2002
Format: Paperback Verified Purchase
A wonderful companion to the Nero Wolfe experience, but the recipes are not for the inexperienced cook. We started with the baked scallops and were delighted, but there are several steps and you can screw up easily if you lack the right equipment or skills.
The excerpts are sly and the pictures are endearing. We wouldn't have minded a few images of the entrees, but the photos of period New York gently blur the line between fiction and reality, as does the whole book itself.
Buy this one if you are Wolfe obsessive, or (much better) if you can cook. But beware! Wolfe's tastes reflect a complete disregard for his health, so butter, eggs, and cream are in every second dish. A few call for ingredients you can't get (turtle meat, for example), but most rely on a short litany of spices and vegetables on top of easily found meats and fishes.
You will never really be able to have Fritz come visit your kitchen, but it's fun to imagine him watching over your shoulder, or peeking into your dining room, as you savor what might have been his own cooking (if you're chef enough, that is).
(Oh, our copy lacked the last page of the index, and it appears to be a printing, rather than binding error. Annoying, but we've given it 5 stars anyway.)
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22 of 24 people found the following review helpful By Michael Valdivielso on September 8, 2001
Format: Paperback Verified Purchase
If you are a fan of Nero Wolfe, then this is the book for you. REAL recipes used in the stories, the recipes that Fritz Brenner and Nero Wolfe cook with and sometimes fight over, while Archie Goodwin just sits down and enjoys it all. With a forward by Fritz, the book has everything from how to make the pie crust (for the many pies)to griddle cakes (which Archie loves). It even has Nero Wolfe's salad dressing!
ENJOY!
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16 of 17 people found the following review helpful By Austen Wodehouse on July 4, 2005
Format: Hardcover
I became introduced, and subsequently hooked on the Wolfe books through watching the A & E series a few years ago. While I own all of them I have thus far only managed to get through half of them. As I began reading the books I thought to myself if ever a series begged for a cookbook it was this one, and, much to my delight, there was one.
I recieved the cookbook as a present and have thouroughly enjoyed cooking meals from it. I have yet to make some of the more adventurous dishes such as the Starlings, Grouse (raised on fresh huckleberries), and turttle soup; due both to lack of fund$ and lack of supply. However, I have enjoyed making both the melon and crab salads. As well, I highly recomend Wolfe's Onion soup [especially if you have a cold], Cornbread Griddlecakes, Spareribs and Cassoulet all are delicous and finger-licking good. I warn you now the Nero Wolfe Cookbook is not for those who are on a diet Atkins or otherwise, the character of Wolfe is not known for his sveltness and, besides his relatively sedentary lifestyle, his epicurean nature is a clear indication as to why.
Inserted througout the cookbook are but a minutia of the plethora of food references found throughout Stout's, arguably most successful, series. These mouth watering recipes and qoutes make the cook/reader want to go and read more of the books to see what else Wolfe ate which in turn makes you want to go make more of the food because the books are so detailed about what is served. My only reget in reading this book is that Stout did not publish a second volume of Wolfe's dishes since readers of the series are left wanting more of the recipes to Wolfe's great feasts
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