Hollywood Du Jour: Lost Recipes of Legendary Hollywood Haunts

by Betty Goodwin

Book Overview

Named after one of the US's most desireable cookbooks in the WALL STREET JOURNAL, a must read culinary history chronicles Hollywood's eighteen best-loved restaurants. Illustrated throughout with... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 188331822X
• ISBN13: 9781883318222
• Release Date: January 1993
• Publisher: Angel City Press
• Length: 88 Pages
• Weight: 0.70 lbs.
• Dimensions: 0.5" x 6.4" x 9.3"

Customer Reviews

Old Hollywood and Great Recipes

If you love old Hollywood and wonderful food, this is the book for you. The pictures are also terrific. Make sure you try the Grapefruit from the Brown Derby! This book makes a great hoestess gift.

Interesting!

I gave this book to my daughter's father-in-law since his dad was the matre d at Chasens for years. He thoroughly enjoyed reading the recipes and memories. He remembers a lot of the recipes and now can cook them himself!

The Foodie was right!

I read Jonathan Reynolds' article in the NYTimes Magazine--an interview with a wacky-but-wonderful foodie whose current favorite cookbook is Hollywood du Jour, so I sent for it. It's great. I love the recipes, but the lore of these extinct Hollywood restaurants is great reading. I immediately sent one to my mother who had fond memories of the Brown Derby, Coconut Grove and Bullock's Wilshire, since she spent most of her young adult years in L.A. She always talked about grapefruit cake and Goodwin has the recipe--and the original Cobb Salad. If you collect cookbooks, take it from Alan Davidson, Foodie and gourmet historian and winner of the 2003 Praemium Erasmianum award for contributions to European culture, society and social sciences-"a very good book". I say 5 stars!

Tick Tock's Sticky Orange Rolls

Having grown up near most of the restaurants I thoroughly enjoyed reading the history contained in this book. The sticky orange buns from Tick Tock are now part of Sunday brunches at home.