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.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.