OP: What's Cookin' Between Calls?
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TWA, Los Angeles, ND. Comb bound. Very Good.
Though airplane food leaves much to be desired these days, it’s easier to trust a well-travelled bunch of TWA employees and their cohort’s good taste. What’s Cookin’ Between Calls is a community cookbook compiled by the TWA Los Angeles Reservations team. At 263 pages, it is an impressive showing.
The recipes speak largely to sophisticated, adventurous palates with some international flare, but, naturally, they do not skimp on the cheese logs, casseroles, and gelatin molds. Among them:
- Maggie’s spicy meatballs (with horseradish) in cream of mushroom sauce
- Fried pork and shrimp wontons
- Indonesian steak marinated in Ketjab
- Hungarian porkolt (veal stew)
- Beef stroganoff pizza
- Gumbo filé
- Rabbit braised in red wine
Showing no favoritism in the editorial process, the book includes a few repetitions like three zucchini casseroles, four broccoli casseroles, and four banana breads. While one might only attempt most community cookbook recipes with irony, the dishes here, even some of the kookier ones, are sincerely appealing.
Our copy is in excellent shape with the faint soiling to the front cover. Comb bound. A nicely produced book.