Evening star., 1941-11-28
Parade of
Cookery
Books

FROM the puDllSnlng mouse OF
Prentice Hall in New York comes
an unusual book by Charlotte Nor
ris, "Favorite Recipes of Famous
Musicians" It has been, generally,
the somewhat hazy impression of
the layman that musicians may be
divided into two classes-those who
live for their art alone and eat moth
ing whatsoever. rendering their best
work under the force of hunger
pangs. and those who live largely
and we'll, are known to be gourmets,
and to appreciate to the nth degree
the virtues Of the cup and plate.
Miss Morris shows us, however
that musicians are, in reality, en-
dowed with the same tastes as most
of us. The Spanish omelet favored
by Jose Iturbi, Lotte Lehmann's re-
freshing trapped fruit juices, or the
chicken curry recommended by
glamorous Rise Stevens-any one
Of them might grace our tables
without being extraordinarily fan
cy" or country plain" Favorite
recipes Of dozens of other notables
in the world of music are presented,
together with a short biographical
sketch and photograph Of each art
ist. adding greatly to the interest
and value of the volume.
Other high spots in the book in
clude a fascinating chapter on a
musical background for dining,
with suggestions for recordings to
be played before and after the meal
to attain the proper atmosphere"
famous recipes from famous restau-
rants in various cities, and sugges-
tions for after the concert menus.
A perfectionist is Sheila Hib-
ben. whose charming volume "A
Kitchen Manual has just been pub
lished BY Duell, Sloan g. Pearce,
Inc. of New York. Mrs Hibben, who
is the author Of The National
Cookbook" the originator OF the
Restaurants column In the New
Yorker, and the IS. H." of that
magazines present Markets and
Menus feature, is one Of the coun-
try's foremost writers on foods and
wines.
Despite the practical sound Of its
title. her latest book is as far
from a basic cook book as Is
the recently reviewed Cooking a
la Ritz" Mrs Hibben believes, as
she says in her foreword, that a
true cook has a passionate interest
in cooking, sensing its value in sus-
tanning and cheering those around
her. Nothing" she says, makes a
good cook but plenty of time and
the use of two or three or four of
the senses-to smell, to give quick
appraisal with the eye, to taste. and
to turn on the tongue for texture
No matter how slavishly one follows
the minute directions contained in
! a recipe, that individual will fail to
be a good cook unless endowed with
the abilities described above.
The author writes delightfully."- and
spicily; and she leaves no stone un-
turned in her effort to stress the
Importance of the little things
that make for perfection in even
the simplest cooking. Her chapter
on soup making is a masterpiece
and should put to shame all those
who speak lightly of a plain con-
somme," or Chicken broth" Fish
poultry, game and meat are efficient
" dealt with; vegetables come into
their own in a special section, fol.
lowed by a clever and understand
ing chapter on sauces. Mrs. Hib-
bens notes on combination of fla.
vors and contrasting textures ar,
worth real study, and the lost ART
OF carving undergoes a rejuvenatior
that should bring the Sunday join,
upon the table in all its glory ir
many a modern home.-B. C.