Dining With the Famous and Infamous

Dining With the Famous and Infamous

Book - 2016
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Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, from rock stars to actors - everybody eats. Based on the findings of the British gastro-detective Fiona Ross, this volume explores the palates, the plates, and the preferences of the famous and infamous. Including recipes and their stories in the lives of those who cooked, ordered or ate them, Ross invites you to taste the culinary secret lives of people like Alfred Hitchcock, Frank Sinatra, and Woody Allen, among many others. Food voyeurism has arrived. If you've ever wondered whether George Orwell really swigged Victory Gin or whether cherries played their part in the fall of Oscar Wilde, then Dining with the Famous and Infamous will satisfy your appetite. 'Marilyn Monroe becomes a different kind of sex goddess when you discover she tried to eat her way out of Some Like It Hot with aubergine parmigiana: every curve you see on film is a protest (plus early signs of pregnancy ). You can recreate a 'Get Gassed' afternoon cocktail with Andy Warhol and Truman Capote; shake up the chocolate martini Liz Taylor and Rock Hudson invented on the set of Giant; and even relive the Swinging Sixties with the foodie tales, hedonism and hashish cookies of Bob Dylan, the Beatles, and the Rolling Stones. Who wouldn't want to sit at the table of their favorite film star, writer, artist or warlock and taste a piece of their lives?
Publisher: Lanham : Rowman & Littlefield, [2016]
ISBN: 9781442252257
Branch Call Number: 641.5 ROSS
Characteristics: xi, 245 pages ; 24 cm.


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Jun 03, 2016

Supercilious, at best.

I was hoping for a first hand account of dining preferences & quirks, instead had the same reaction I have to most biographies, which are more about the author's feelings & interpretations than the subject's actual life.

To make matters worse, the recipes are rather stupid: Casanova has Mac & Cheese, then oysters on the half shell--no mignonette, just get a dozen oysters, shuck them, reserve the juices. I wish I were joking. NOTE: none of the recipes are from the subjects, instead "interpretations" by the author. The peach cobbler Michael Jackson supposedly loved, made by his mother, uses Demarara sugar and fresh peaches; everyone knows that soul food peach cobblers were rarely made with fresh anything or fancy sugar--it was canned peaches in heavy syrup, sweetened with brown sugar. I may not be a fan, but this was the standard peach cobbler before the return to nature & minimally processed foods of the present era. Again--the author's opinion, not based on reality.

On a positive note, I saved myself $38 on an Amazon order.


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