The New Great American Writers Cookbook

This collection of recipes, each one contributed (and signed) by an accomplished modern writer, proffers well-written prose and cuisine of varying quality. But this volume doesn't pretend to be a James Beard Award contender; the point is, rather, to explore the interesting connections to food and memories of unique dishes that many of us have. In addition to recipes for appetizers, salads, poultry, stews, soups,""a lot of chili"" and more, writers contribute ideas for stiff drinks and plenty of decadent desserts. Food writer Reed points out that""while many of the writers in this volume resort to the sound practice of mining their mothers' recipe files, it is obvious that some are also serious cooks in their own right."" Whether readers choose to make Fannie Flagg's Grits, Ann Patchett's Salmon on Spinach, Howard Frank Mosher's North New England Brook Trout, or William T. Vollmann's Caribou, Arctic Canada Style, reading about the recipes' origins--and the writers' achievements--will be entertaining and educational.