by Anne McCaffrey
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by McCaffrey Anne
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by Anne McCaffrey
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by Anne McCaffrey
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by Anne McCaffrey
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Synopsis
What do the world's most imaginative minds feast upon? Spiderfish Stew...Shrimp Anarchy...Surrealistic Fudge...Pa's Peasant Soup...and Marvellous Morphed Meat. How do the world's great science fiction and fantasy authors feed themselves when they're not whipping up tales of wonder? What did they eat before they were famous-and what do they serve to their friends? Compiled and annotated by best-selling author Anne McCaffrey, "Serve It Forth" is an unparalleled collection of recipes submitted by the writers themselves, so you can eat like Patricia Anthony ("The I've-Been-to-Brazil-I-Know-What-Black-Beans-Are Dip"), David Gerrold ("Death to the Enemies of the Revolution Chili"), and Poul Anderson ("The Great Pumpkin"). Each wonderful, dunce-proof recipe is accompanied by personal notes from the author-chefs, as they guide you into the preparation of such repasts as: Sherried Walnut Cake by Lois McMaster Bujold; Pig by David Drake; Comforting Clam Chowder by Peter S. Beagle; Night of the Living Meatloaf by Allen Steele; How (and Why) to Dress and Prepare Texas Armadillo by Ardath Mayhar; Catfish and Red Meat Flavouring by Larry Niven; And over 100 more! With additional dinner, dessert, and bread recipes by Joe Haldeman, Katherine Kurtz, Mercedes Lackey, John Brunner, Joan Vinge, M. K. Wren, and many more.
What do the world's most imaginative minds feast upon? Spiderfish Stew...Shrimp Anarchy...Surrealistic Fudge...Pa's Peasant Soup...and Marvellous Morphed Meat. How do the world's great science fiction and fantasy authors feed themselves when they're not whipping up tales of wonder? What did they eat before they were famous-and what do they serve to their friends? Compiled and annotated by best-selling author Anne McCaffrey, "Serve It Forth" is an unparalleled collection of recipes submitted by the writers themselves, so you can eat like Patricia Anthony ("The I've-Been-to-Brazil-I-Know-What-Black-Beans-Are Dip"), David Gerrold ("Death to the Enemies of the Revolution Chili"), and Poul Anderson ("The Great Pumpkin"). Each wonderful, dunce-proof recipe is accompanied by personal notes from the author-chefs, as they guide you into the preparation of such repasts as: Sherried Walnut Cake by Lois McMaster Bujold; Pig by David Drake; Comforting Clam Chowder by Peter S. Beagle; Night of the Living Meatloaf by Allen Steele; How (and Why) to Dress and Prepare Texas Armadillo by Ardath Mayhar; Catfish and Red Meat Flavouring by Larry Niven; And over 100 more! With additional dinner, dessert, and bread recipes by Joe Haldeman, Katherine Kurtz, Mercedes Lackey, John Brunner, Joan Vinge, M. K. Wren, and many more.
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