Famous Woodstock Cooks and Their Favorite Recipes

The focus of this entertaining volume is less its recipes than the cast of Woodstock characters who lend them. Each one gives his or her own story and a recipeof sorts. A few of the more notable dishes include vegetarian lasagna from Maria Nardi, chef-owner of a fine-foods shop; tangy tomato chutney from Betty Ballantine, who the authors mistakenly say is the publisher of Ballantine Books; and mincemeat turnovers from artist Eduardo Chavez. The memorable offerings appear where contributors strain the book's form. Screenwriters Anne and Howard Koch (his credits include Casablanca) debate in a mock ""script'' for French toast: ``It is only one cup of milk.'' ``I still think it is two.'' ``Howard, that's half a quart!'' Composer and humorist Peter Schickele reviews his version of the four basic food groups (sugar, salt, grease and chocolate) and sets to music instructions for ``fried water,'' while Bert Schultz, chef at a monastery, reveals that Jello is ``really big'' with Tibetan residents. The authors collaborated on The Best of the Hudson Valley and Catskills. (May)