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The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen

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The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen Cover

ISBN13: 9780757315961
ISBN10: 0757315968
Condition:
All Product Details

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Synopses & Reviews

Publisher Comments:

If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli - and really, who hasn't? - hold on to your oven mitts!

    

In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro--the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart--collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.

   

Their all-but-forgotten recipes--rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets--suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to.

Starring

Elizabeth Taylor's Chicken with Avocado and Mushrooms

Farrah Fawcett's Sausage and Peppers

Liberace's Sticky Buns

Bette Davis's Red Flannel Hash

Bea Arthur's Good Morning Mushroom Tomato Toast

Dudley Moore's Crème Brûlée

Gypsy Rose Lee's Portuguese Fish Chowder

John Ritter's Famous Fudge

Andy Warhol's Ghoulish Goulash

Vincent Price's Pepper Steak

Johnny Cash's Old Iron Pot Family-Style Chili

Vivian Vance's Chicken Kiev

Sebastian Cabot's Avocado Surprise

Lawrence Welk's Vegetable Croquettes

Ann Miller's Cheese Soufflé

Jerry Orbach's Trifle

Totie Fields's Fruit Mellow

Irene Ryan's Tipsy Basingstoke

Klaus Nomi's Key Lime Tart

Richard Deacon's Bitter and Booze

Sonny Bono's Spaghetti with Fresh Tomato Sauce

And many others from breakfast to dessert.

Review:

"Ever since he attended a Dead Celebrity party in college that lacked the all-important feature of dishes recommended by the deceased stars, DeCaro has been collecting celebrity cookbooks in order to prevent that from ever happening again. Here, the former Daily Show movie critic shares highlights from over 145 stars (and the term 'star' is used loosely) for appetizers, mains, sides, and snacks. Jim Backus's chili, Sophie Tucker's meat loaf, and Buddy Ebsen's Chiffon Eggs are unremarkable, and since DeCaro doesn't provide sources for his recipes, it's difficult to work up interest, let alone inspiration, to break out the cookware. Even DeCaro admits that some dishes, such as Paul Lynde's beef stew and Lucille Ball's 'Chinese-y Thing,' are bland. Entertaining bright spots, such as Bob Crane's Lamb Kebabs or Dean Martin's Burgers and Bourbon, aren't enough to save the book. DeCaro's introductions frequently make little to no mention of the dish; instead he focuses on the performer's career, making for a rather disjointed read. This, combined with the lack of a source guide, make for an incomprehensible collection that will please only the most hardcore stargazers. (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

   Frank DeCaro (New York, NY) is heard each weekday morning on his own live national call-in program, "The Frank DeCaro Show," on Sirius XM Satellite Radio, which now boasts more than 25 million subscribers. His guests have run the gamut from Ernest Borgnine to Tom Ford--on one three-hour show!--and his following across North America is as loyal as it is diverse.     

    An accomplished home cook and an even better eater, DeCaro writes the "Now Remember" column for CBS Watch magazine. Previously, he wrote the "Style Over Substance" column for The New York Times. A graduate of Northwestern University's Medill School of Journalism, he has written for myriad publications including The New York Times Magazine, Martha Stewart Living, Newsweek, Vogue and TV Guide.

    Both a writer and a performer, DeCaro co-created the 2010 YouTube sensation "Betty White Lines," a rap tribute to the Golden Girls star which was featured on the Today show, Showbiz Tonight, and dozens of blogs, and got more than 100,000 hits in its first week online. 

    In addition, the award-winning DeCaro is the author of the groundbreaking A Boy Named Phyllis: A Suburban Memoir, which Vanity Fair called "hilarious" and The Advocate credited as opening the door for David Sedaris and "the gay American humorist as everyman." His follow-up work, a coffee table biography called Unmistakably Mackie: The Fashion and Fantasy of Bob Mackie, earned a B+ in Entertainment Weekly. Visit the author at FrankDeCaro.com and deadcelebritycookbook.com.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Virginia Campbell, March 25, 2012 (view all comments by Virginia Campbell)
If you are a foodie and film fan, then you will think you have died and gone to heaven when you read "The Dead Celebrity Cookbook"! Recipes and reflections are blended together with rollicking, rowdy, revelry, and a smashing time will be had by all! Author Frank DeCaro enlightens and entertains with facts and food finds from legendary stars of stage and screen, and the results are delicious. I love to sit down with a cup of coffee and read a cookbook. Since this book is filled with as many stories as it has recipes, it is one of the most readable and enjoyable cookbooks that I own. The chapters are categorized by the contributor's claim to fame, such as: "Musical Munchies"; "Sitcom Moms Really Cook"; "Dance This Mess Around"; and "A Feast of Funny Fellows". The skill level of the chefs ranges from kitchen-capable to titan of take-out, and the recipes run the realm between truly taste tempting to seriously strange and somewhat scary. Dom Deluise's "Doodlewoppers"--who knew?!? Just kidding--those "Doodlewoppers" sound like darn good cookies!!! "The Dead Celebrity Cookbook" is a decadent delight from cover to cover. The amazing range of recipes is as equally appealing as the royal roster of legendary luminaries from the world of entertainment. A "must have" for the kitchen library of true devotees of the silver screen and the silver palate.

Review Copy Gratis HCI Books
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Product Details

ISBN:
9780757315961
Subtitle:
A Resurrection of Recipes from More Than 145 Stars of Stage and Screen
Author:
Decaro, Frank
Author:
de Caro, Frank
Publisher:
HCI
Location:
Deerfield Beach
Subject:
Cooking and Food-General
Subject:
General Cooking
Copyright:
Edition Description:
Paperback
Publication Date:
20111003
Binding:
Paperback
Language:
English
Pages:
384
Dimensions:
9.5 x 6.5 in

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Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » General
Cooking and Food » Oddities
Health and Self-Help » Psychology » General
Health and Self-Help » Self-Help » General

The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen Sale Trade Paper
0 stars - 0 reviews
$9.95 In Stock
Product details 384 pages Health Communications - English 9780757315961 Reviews:
"Publishers Weekly Review" by , "Ever since he attended a Dead Celebrity party in college that lacked the all-important feature of dishes recommended by the deceased stars, DeCaro has been collecting celebrity cookbooks in order to prevent that from ever happening again. Here, the former Daily Show movie critic shares highlights from over 145 stars (and the term 'star' is used loosely) for appetizers, mains, sides, and snacks. Jim Backus's chili, Sophie Tucker's meat loaf, and Buddy Ebsen's Chiffon Eggs are unremarkable, and since DeCaro doesn't provide sources for his recipes, it's difficult to work up interest, let alone inspiration, to break out the cookware. Even DeCaro admits that some dishes, such as Paul Lynde's beef stew and Lucille Ball's 'Chinese-y Thing,' are bland. Entertaining bright spots, such as Bob Crane's Lamb Kebabs or Dean Martin's Burgers and Bourbon, aren't enough to save the book. DeCaro's introductions frequently make little to no mention of the dish; instead he focuses on the performer's career, making for a rather disjointed read. This, combined with the lack of a source guide, make for an incomprehensible collection that will please only the most hardcore stargazers. (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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