Roald Dahl's Even More Revolting Recipes

Sure to stir the stomach, Roald Dahl's Even More Revolting Recipes, with excerpts from Roald Dahl's oeuvre, an introduction by Felicity Dahl and recipes by Lori-Ann Newman, features foods from the author's best-loved books. Derived from James and the Giant Peach, ""Pickled Spines of Porcupine"" is made of meringue; ""Toad-in-the-Hole"" a meat stuffed potato comes from Danny the Champion of the World. Quentin Blake's humorous illustrations transform full-color photographs by Jan Baldwin. ( Oct.)