Serve It Forth: Cooking with Anne McCaffrey Book

What do the world's most imaginative minds feast upon?

Spiderfish Stew . . . Shrimp Anarchy . . . Surrealistic Fudge . . . Pa's Peasant Soup . . .
and Marvelous 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 bestselling 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 Flavoring 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.

VOYA

This not-for-adults-only "spell book" of cookery serves up temptations based on work of more than eighty science fiction and fantasy authors, each with their own seductive title or attention-holding story of how the dish came to be. The practicality of the recipes (mostly inexpensive, nothing too complicated, with ingredients usually available), plus an enticing assortment of creative approaches to preparation will make the book a popular staple in adult collections. Examples: Fresh pineapple in a plastic bag with lime juice, dusted with cayenne...for the road (from a William Gibson book). Berry Crispness Cookies with dried cranberries and no flour (Poul Anderson). Some of the droll titles and instructions are value added. For diet tuna salad: "first shoot a tuna." Advice on using habañero peppers: "if you've got big brass balls or a deathwish." About a one part plain peanut butter, two parts cream cheese and onion sandwich: "anyone who is dumb enough to try one is probably the kind of person who would like it." Whether it belongs in the YA collection depends on the teens that use the library and the community. Apprentice cooks, male and female, beginning to prepare simple meals, will find much to tweak the attention. For a main dish, they may want to try "Worm Pie" or "Starship Trooper Chili." "Night of the Living Meatloaf" could be served with "Alien Eyeballs," which are pickled grapes. Finish with Joan Vinge's "Death by Chocolate." A few recipes use alcohol or are said to be good with sherry or beer. Dean Ing has a recipe for a martini. While anyone smart enough to read science fiction will probably have no problem making the appropriate choices for food preparation, local sensitivity may warrant borrowing from adult. The only flaw is a lack of index which would group all kinds of chili together, divide main dishes from desserts, and provide a finding tool. The solution is to read with post-it notes ready. VOYA Codes: 4Q 2P S (Better than most, marred only by occasional lapses, For the YA with a special interest in the subject, Senior High-defined as grades 10 to 12).