Product description Served up with easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world. From the Trade Paperback edition. From Publishers Weekly With this companion volume to his TV series of the same title, Wolf ( What's Cookingsic ) contributes a collection of recipes, amusing anecdotes and irreverent (and sometimes irrelevant) food facts and folklore. However, this is a confusing and confounding volume--one that might have made a very up-to-date cooking primer if only Wolf had included more instructions in it. A recipe for pizza with artichokes, mushrooms, eggplant and leeks, for example, while promising, is accompanied by a vignette on the history of artichokes--yet no directions for preparing fresh ones. Instead, Wolf bounds from coast to coast, from chic restaurant to chic spa to chic celebrity haunt: geographically, from New York City to L.A. and San Francisco to Paris and Rome via British Columbia and Cincinnati. While some fare is certainly appealing (grilled fish, tomato garlic tartlets, Flora Danica blue cheese dressing), the book will frustrate readers who wish for a straightforward definition of what the author means by "eating well." Copyright 1992 Reed Business Information, Inc. From Library Journal The companion to Wolf's new PBS series, Eating Well is full of food facts and culture, information about ingredients, cooking tidbits, and other esoterica, as well as 100 recipes, mostly from restaurants in cities throughout the United States and abroad. The recipes are a real grab-bag (Potato Salad from Vienna's Hotel Imperial, Sauerbraten from a Cincinnati restaurant, Spring Fruit Tart from Le Cirque), but many have been simplified or streamlined; the sidebars are fun to read--and Wolf has many fans. For most collections. Copyright 1992 Reed Business Information, Inc. From Kirkus Reviews Timed to accompany his new PBS show of the same name, this latest grab bag from TV-chef Wolf (What's Cooking, 1989) starts off in a typically random manner with an unprepossessing Senate bean soup (already represented in who knows how many cookbooks) and then another soup dish composed of fried catfish, bread-and-catfish dumplings, and vegetable matchsticks that comes from a Salzburg hotel whose chef claims it was Mozart's favorite. To this second recipe are attached a boxed paragraph on Salzburg's outdoor food market and another two-paragraph box of Mozart trivia. Many of the other recipes--from a Club Med sweet-and-sour pork to a German pured mixed-fruit dessert--come from other restaurants both famous and far-flung; and the boxed notes scattered among them--on the soil of Idaho, apropos the potato; on the making of Pecorino Romano cheese--are even more haphazard than is customary. There's one on the turkey that manages to be both stale and inane. The recipes, though no more of a piece and no more necessary in today's overstuffed market than the notes, at least have more sense and style. -- Copyright ©1992, Kirkus Associates, LP. All rights reserved. From the Publisher Served up with easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world. From the Inside Flap th easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world. From the Trade Paperback edition.