Nero Wolfe CookbookPosted: 2014/12/23
Stout, Rex. The Nero Wolfe Cookbook. New York: Viking Press, 1973.
This is one of those cookbooks I would call “unique” just because it isn’t just a bunch of recipes with a common theme. This cookbook is for the diehard Nero Wolfe fans who really want to submerge themselves in his world. It’s a great concept. I don’t know how many readers actually tried to cook these meals, but they are real, honest-to-goodness recipes, albeit with weird ingredients like kummel, kirschwasser, sauterne, and pig livers. There is a whole chapter on just corn (note to self: try the roasting of corn in their husks instead of the traditional steaming). Throughout the recipes are little snippets of Wolfe’s unique relationship with food. I found it interesting that he can’t stand to have hungry visitors, even if those same visitors are thought to be suspects. Of course, it isn’t Nero doing all the cooking. He has his trusted cook, Fritz Brenner for that.
Reason read: Rex Stout was born in December. This was a quick “read” for the end of the month.
Author fact: According to the author info in The Nero Wolfe Cookbook, Stout had a passion for hotdogs. Okay.
Book trivia: I will admit 100% that I have read this at the wrong time. Having only read one Nero Wolfe mystery thus far (Fer-de-Lance) these recipes meant nothing to me. What saved me from
quitting saving this for later were the quotations from the books in reference to each recipe.
BookLust Twist: from Book Lust in the chapter called “Rex Stout: Too Good To Miss” (p 226).