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Any other Nero Wolfe fans among the Hound Pack?

If so, you know that "America's Sherlock Holmes" is a nutcase about fine food, and his in-house chef, Fritz Brenner, turns out some amazing (as described) meals. The real CH Question is, Has anyone cooked anything from The Nero Wolfe Cookbook? I find myself intrigued, but daunted.

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  1. I have that book at home. I haven't picked it up in ages and I don't remember too much about the specific recipes but I remember it being a fun read. I'll have to take it out tonight and have a look at it again.

    Full disclosure: I am a past member of the Wolfepack and a long time member of the Sherlock Holmes Society of London.

    1. I've had that book for years..and have given away many copies. I have made the onion soup many times--always a hit, the anchovy fritters, the creole tripe, and quite a few others that don;t spring to mind..I'd have o go look thru it. I love the comment about his Urban-to-the-core collaborator visiting Stout in Connecticut in the Winter: "the Country is not so bad without all those goddamn leaves obsructing the view.'

      1. Yes, but when I read the whole opus, it also left me coveting a greenhouse.

        Must see if the library has the cookbook. Thanks for the idea.

        2 Replies
        1. re: shallots

          I predict you will be charmed, as the cookbook is deliciously formatted. The sixty books were combed for the references to the dish that was being served that meal, the quote from Archie is presented, followed by the recipe. And the entire book is salted with period photographs of NYC streetscenes from the Wolfe era.

          In his prefatory remarks, Rex Stout says he and the late Sheila Hibben personally cooked all of the dishes.

          1. re: shallots

            PS to Shallots: In case the local library has no NWC, I just checked abebooks.com and they have sixty copies for sale starting at about five bucks.

          2. Here's an thread that could interest you:
            http://chowhound.chow.com/topics/424521
            I think scrambled eggs cooked very slowly, with a few drops of tarragon vinegar, is a wonderful idea that I got from that book too.

            1 Reply
            1. re: blue room

              Thanks for the link, BR, that was indeed fun to read. And fun to see that you were part of the action then too. As was RC.

            2. Wow! I thought I was the only one. Read the whole series abck to back after seeing the Timothy Hutton series a few years back. Always wanted to throw a dinner party witht hat cookbook as a source.

              2 Replies
              1. re: Westy

                Double Wow, Westy! The serendipity is ricocheting around the room here in Kerrville, Texas. One of the respondents to my Feb, 2013 post about Has Anyone Tried Cooking From the NWC? provided a link to a post of YOURS from 2004 or 2007, in which you sketched just such a NW dinner party you were planning in Morrisville to honor an arriving NYC guest. From your post of today stating that you "have always wanted to", I deduce you elected not to present what sounded like a marvelous party.

                1. re: dickgrub

                  Indeed. They did not make the trip.

                  Hey! My brother lived in Austin for awhile. We used to make BBQ trips every so often. Black's, Smitty's, Kreuz, Rudy's (yep - I know. not considered great ehre ont eh boarsds, but still wonderful).