Cooking with Mickey (Gourmet Mickey Cookbook) Volume II: The Most Requested Recipes from Walt Disney World and Disneyland by The Walt Disney Company  (2)
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Editorial Reviews
From Publishers Weekly
Gathered from Disney theme parks and vacation hotels in Canada, Europe, Mexico, Japan, the U.K., the Caribbean and even further afield, the recipes here are fairly basic, and the directions are briskly minimal. So if you have a favorite haunt from your recent holidays, you'll probably be able to reconjure some of the fare from there by paging through this. Although the recipes are organized by genre (poultry; breads), a restaurant index provides easy access to remembered hot spots. As for the food if you haven't toured a Disney resort: it may disappoint in this intercontinental but still fairly no-frills assortment. What makes the "Contemporary French Toast" contemporary, for instance? The suggested sourdough bread, perhaps; use of cinnamon; optional syrup, butter; but that's about it. Recipes do not necessarily address health concerns. For a four-person serving, would fat-conscious Americans be likely to down a fettucine dish that called for four cups of heavy cream and two cups of grated cheese, as well as lobster meat? It's up to us.
Copyright 1994 Reed Business Information, Inc.
From Booklist
Most probably, many libraries will rush to buy a copy of Disney's make-at-home edibles just to satisfy patron demand. Yet once the cookbook of more than 350 recipes is perused, there may be a feeling of "Is that all?" Why? Certainly not because of the dishes included; the selection is enough to satisfy even the most persnickety of tastes. But there's no narrative about the foodstuffs, no blurbs about origins, and no text about the magical mouse and his compatriots. Walt Disney's favorite recipes are credited by one line. Barbara Jacobs
Gathered from Disney theme parks and vacation hotels in Canada, Europe, Mexico, Japan, the U.K., the Caribbean and even further afield, the recipes here are fairly basic, and the directions are briskly minimal. So if you have a favorite haunt from your recent holidays, you'll probably be able to reconjure some of the fare from there by paging through this. Although the recipes are organized by genre (poultry; breads), a restaurant index provides easy access to remembered hot spots. As for the food if you haven't toured a Disney resort: it may disappoint in this intercontinental but still fairly no-frills assortment. What makes the "Contemporary French Toast" contemporary, for instance? The suggested sourdough bread, perhaps; use of cinnamon; optional syrup, butter; but that's about it. Recipes do not necessarily address health concerns. For a four-person serving, would fat-conscious Americans be likely to down a fettucine dish that called for four cups of heavy cream and two cups of grated cheese, as well as lobster meat? It's up to us.
Copyright 1994 Reed Business Information, Inc.
From Booklist
Most probably, many libraries will rush to buy a copy of Disney's make-at-home edibles just to satisfy patron demand. Yet once the cookbook of more than 350 recipes is perused, there may be a feeling of "Is that all?" Why? Certainly not because of the dishes included; the selection is enough to satisfy even the most persnickety of tastes. But there's no narrative about the foodstuffs, no blurbs about origins, and no text about the magical mouse and his compatriots. Walt Disney's favorite recipes are credited by one line. Barbara Jacobs
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