- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Ships in 1 to 3 days
The Mad, Mad, Mad, Mad Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cookby Rick Rodgers
Synopses & Reviews
As Don Draper famously said, “Nostalgia: a twinge in your heart far more powerful than memory alone.” Nostalgia, of course, also calls to one’s appetite. Thanks in part to the popular series Mad Men, fans are discovering the classic cuisine of the 1960’s; whether to revisit the favorite recipes of their childhoods or to celebrate the comforting, sometimes kitschy, always-satisfying dishes of the era, including:
• Waldorf Salad
• Sweet and Sour Meatballs
• Beef Stroganoff
• Steakhouse Creamed Spinach
• Buttermilk Dinner Rolls
• Cherries Jubilee
• Daiquiri Lime and Gelatin Mold
• Classic cocktails such as Blue Hawaiians, Brandy Alexanders, and Manhattans
• And many more!
Each recipe is adapted for the modern palate, with less fat and healthier ingredients than in the originals (no more bacon fat as a kitchen staple!). Full-color photographs showcase the food, proving that retro cuisine can be sophisticated and delicious. The Sensational Sixties Cookbook will also provide tips on hosting the ultimate sixties soiree, complete with menus, music playlists, and table decorations. So grab a swizzle stick, put Bobby Darin on the turntable, and get cooking—sixties style!
"Smartly timed to coincide with the new season of AMC's Mad Men, this compilation of retro recipes from Rodgers (Thanksgiving 101) and Maclean (coauthor, Fabulicious!) covers all the requisite dishes for '60s-style entertaining, including Piggies in Blankets, a rumaki that suggests substituting pineapple or dates for those averse to chicken liver, a tomato and shrimp aspic, and Chicken à la King. But rather than use the ubiquitous prepackaged fare of the 60s, Rodgers and Maclean eschew canned foods and encourage cooks to start from scratch for everything from a Southern Caramel Cake to green beans in mushroom sauce. Whether or not entertainers are up to the task probably depends on intent-is the goal a great meatloaf, or might the daiquiri lime and gelatin mold dessert be meant primarily as kitsch? Nevertheless, the book's real cachet comes from its collection of retro cocktails, strangely tucked into the book's last chapter. Folks will delight in pitch-perfect renditions of a classic Manhattan, Mai Tai, and Bloody Mary, as well as a Brandy Alexander, Grasshopper, and Tom Collins-iconic beverages that often get short shrift in favor of martinis. Even if readers never attempt the ambitious Beef Wellington or Tip Toe Inn's Lattice-Topped Cherry Cheesecake, Rodgers and Maclean provide plenty of fun food ideas. Photos. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
Rick Rodgers is the author of more than 35 cookbooks including Thanksgiving 101 and Fondue, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. He is a frequent contributor to Bon Appetit and epicurious.com. He lives in Maplewood, NJ. Visit him at rickrodgers.com.
Heather Maclean is the co-author of the New York Times bestsellers Skinny Italian and Fabulicious!, and has appeared on many national TV programs including Good Morning America and CBS Early Show. She lives near Detroit, Michigan. Visit her at heather-maclean.com.
What Our Readers Are Saying
Other books you might like
Arts and Entertainment » Humor » General