cover image The Dead Celebrity Cookbook Presents Christmas in Tinseltown: Celebrity Recipes and Hollywood Memories from Six Feet Under the Mistletoe

The Dead Celebrity Cookbook Presents Christmas in Tinseltown: Celebrity Recipes and Hollywood Memories from Six Feet Under the Mistletoe

Frank DeCaro. HCI, $14.95 trade paper (240p) ISBN 9780757317002

Refining the approach he pioneered in 2011's The Dead Celebrity Cookbook, DeCaro returns with a holiday-themed collection of the good, bad, and ugly dishes purportedly served by a litany of Hollywood stars. Grouping recipes by movie ("It's a Wonderful Lunch," "Miracle Whip on 34th Street," etc), DeCaro dishes up short biographies of the stars in question as well as directions for recreating Gene Autry's Texas Chili, Jimmy Durante's German Cole Slaw, and Janet Leigh's Individual Cheese Souffle. DeCaro even includes quirky chapters dedicated to the narrators of the beloved Rankin/Bass specials like "Rudolph the Red-Nosed Reindeer" and the much-mocked Star Wars Christmas Special, including appearances by Harvey Korman (whose Chicken Stew is offered here), Bea Arthur (Avocados with Jellied Conssome) and Art Carney (Avocado, Grapefruit and Endive Salad).Readers interested in adding to their holiday recipe collection will be sorely disappointed, as the majority of the dishes are unremarkable (though Robert Mitchum's Eggnog, which calls for a dozen eggs, two quarts of cream and a quart of booze is truly a commitment) but those interested in hosting theme parties will find this an entertaining resource. (Oct.) H Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish Jesse Griffiths, photos by Jody Horton, foreword by Anderw Zimmern Welcome (www.welcomebooks.com). $40 (272p) ISB 978-1-59962-114-2 A curious amalgamation of hunting anecdotes, recipes, and outdoor photography coalesce in one of the most memorable and engaging cookbooks of the year in the hands of chef Griffiths and photographer Horton. An eloquent advocate for the hunting-cooking movement, Griffiths takes readers along as he hunts for dove, deer and ducks, along with wild game and fish. He then meticulously guides the reader through the process of field dressing and breaking down the animals in addition to the relatively simpler task of cleaning fish, accompanied by step-by-step photos. Once the animal is prepped, Griffiths doesn't let any part go to waste, a key tenet for those involved in hunting and fishing. In addition to the ubiquitous sausage that most hunting families are well-acquainted with, Griffiths also offers recipes for Stuffed Venison Flank, Duck Yakitori, Dove Terrine, Onion Soup with Venison Shanks, and Saut%C3%A9ed Flounder with Chard and Raisins. Though readers may never find themselves in need of detailed instructions for%C2%A0breaking down a feral hog, Griffiths's passion and reverence for his subject is both informative and inspirational, and will likely cause readers to appreciate their meals a little more. 350 color photos. (Sept.)