The Lilies of the Kitchen Reci

This is not a cookbook for the timid of palate, but those who like their food on the spicy side will appreciate Batcheller's generous collection of recipes. The book is divided into three parts, focusing on recipes featuring garlic, onions and shallots, and "the gilded lilies": leeks, scallions and chives. In each section there are recipes for appetizers, soups, entrees, vegetables, salads and dressings, sauces and breads. Unusual combinations of ingredients are suggested throughout the cookbook, which offers such international fare as Thai garlic shrimp, West Indian roast pork, Moroccan spiced lamb with onions, Brazilian black bean soup, California ceviche and Welsh leek and potato soup. Many of the recipes are easy to prepare, and all are introduced by Batcheller's chatty, enthusiastic comments. The author was a cooking instructor in California. Illustrations not seen by PW. BOMC/Cooking & Crafts Club alternate. Copyright 1986 Reed Business Information, Inc.