Rex Stout decided to compile together, in one book, the most beloved recipes of his detective Nero Wolfe, the ones that appear in many of his novels, especially prominent in Too Many Cooks.
The recipe book is called – what else? – The Nero Wolfe Cookbook and was published by Viking Press in 1973.
For years, this rare volume was sought out by collectors and passionate gourmands, now it’s been translated and published in various countries. Besides its culinary value, the book features splendid black and white photographs from the '30s and '40s, generously donated by the New York City Museum with urban portraits and landscapes.
In the introduction, Stout himself says that he has personally cooked the recipes more than once, together with Sheila Hibben – who curated the food column of the New York Times for years – along with Barbara Burn, who not only wrote the recipes but the comments and explanations as well.