Film History, Cookery, Film Criticism, Entertaining 

This entertaining volume offers a whimsical look at the vital role food has played in film. Riley has compiled summaries plus photos for scores of films, some quite famous (Gone with the Wind), others far less so (Comfort and Joy), including a pertinent recipe or two (or three) for a dish that is prepared, served, ordered, eaten, merely mused upon, or even hurled (e.g., Animal House) within the context of the film. For example, Felix Unger's meat loaf from The Odd Couple may be re-created in the home kitchen (``Bake at 350 for hours, until smoking and burned'') as may Aunt Martha's elderberry wine from Arsenic and Old Lace (``1 t. arsenic, 1/2 t. strychnine, pinch cyanide''). While tongue is firmly in cheek throughout the book, there really are quite a few recipes that look enticing, such as Sissy Spacek's homemade pastries and jam (The River), Gene Wilder's Wonka bars (Willy Wonka and the Chocolate Factory), and the elegant dishes served up in (but of course) Who's Killing the Great Chefs of Europe? Concluding chapters take this concept to even dizzier heights of humor: ``A Pie for All Seasons,'' ``Spaghetti Westerns,'' and ``Movie Menus,'' all featuring deft and daft plays on film titles. It's hard to know who will enjoy this book more, home cooks or movie freaks. Indexes.