Star Grazing with Chef Harry and his Celebrity Friends
192 pages; color photography
JSA Communications, 2000
Reviewed by Victoria Scaltsas for Good Cooking
November, 2000

Food from the stars is what Chef Harry of PBS fame offers in "Star Grazing with Chef Harry and his Celebrity Friends." Chef Harry takes us into the homes of his friends-including rap star Coolio and former TV sitcom star Cindy Williams-to visit and share their favorite recipes. The info about the stars is interesting and the cookbook is nicely illustrated with items ranging from soups, salads and desserts to Asian and Latin foods. The cookbook is slightly flawed however, in its editing. The recipes are easy to follow and interesting but in some instances information is left out. The recipe for Citrus Scallop Salad, for example, calls for seasoned bread crumbs, but doesn't mention when or where to use them. In several other recipes, including the Mandarin Orange Angel Cake Pudding, baking times and temperatures are not included. While these omissions may affect someone who is just learning to cook, they are not really problematic and do not affect the outcome of the recipes, which yield very tasty results.

All in all, "Star Grazing" will provide you with an entertaining look into the diverse culinary tastes of the celebrities we all love to watch.

Chef Harry with Julie Benz and her husband, actor John Kassir.

Enjoy the following recipe from the book. It is easy to prepare. Good Cooking likes the simplicity and and fresh taste!
Gingered Crab Puffs


1 pound Dungeness, or similar, fresh crab meat
1/2 cup plain breadcrumbs 2 eggs, slightly beaten
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
1/4 cup chives, chopped
Salt and pepper to taste
Butter for browning

Rinse and pick over crabmeat to remove any remaining shell.
Drain well. Combine crab, breadcrumbs, and eggs. Add garlic, ginger, chives, dill, and salt and pepper. Mix thoroughly but gently.
Butter a heavy, nonstick skillet or griddle and heat over medium heat. When butter begins to turn golden, drop small spoonfuls of the crab mixture onto the pan and brown on both sides, turning gently.
Makes about 24 crab puffs