Description
Culinary Harmony, a new and exciting rcipe book, reveals the culinary tastes of the finest classical musicians of today. With a detailed biography of each artist accompanied by photographs and remarks, readers will enjoy getting to know these successful artists, while mastering their tasty and varied favorite recipes. More than 200 famous classical artists, who provided over 250 mouth-watering recipes, are represented in this one-of-a-kind cookbook. Culinary delights are included from more than 20 countries, including Argentina, Australia, Brazil, China, Cuba, England, Finland, France, Germany, Hungary, India, Israel, Italy, Japan, Mexico, Russia, Romania and Spain. Enjoy preparing dishes such as Nancy Metha’s Mogli Chicken, Sydney Hodkinson’s “Light My Fire” Orange Roughy, Itzhak Perlman’s Very Fattening Chopped Chicken Livers, David Diamond’s Seafood Fugue, Harvey Phillip’s Tubaranch Eggnog, Doc Severinsen’s favorite Fish Soup and Paganini’s Ravioli. Laugh while you read clever gastronomic remarks from composer Peter Schickele and conductor Frederic Fennell, or while you cook such humorous recipes as Pamela Frank’s Thanksgiving Stuffing from Hell, Eudice Shapiro’s Dishwasher Salmon, Robert Routch’s “Berries” Tuckwell, Barry Green’s Musician’s Refrigerator/Freezer Pizza and Jay Friedman’s Fortissimo Chili. Clever and humorous illustrations accompany this book as well as tasteful food drawings. This book is a must for music lovers and lovers of food alike.
