Yes, the topic of food is certainly a recurring event in the books. What and how food is eaten (or not), prepared, and regarded, is one of Mr. Wolfe's daily concerns. In this section:
- Archie's eating & drinking record
- Wines of Nero Wolfe
- Rex Stout's personal omelet recipe (NOT 40 minutes)
- Links to online web sites & blogs relating to Wolfean food
- Click here to buy The Nero Wolfe Cookbook or view its Table of Contents, Index, etc. on Amazon.com
- SHAD ROE (a special place in our hearts and stomachs):
- "Shad Roe -- the story of the Shad & Its Roe" from The Village Voic
- "Roe Finds Its Way" from The Wall Street Journal
- The New York Times Covers the Shad (and boning it) and Shad Roe (2 articles)
- From Too Many Women, pg. 141: Shad Roe is $3.00 for lunch at Frisbie's.
From a printing of And Be a Villain, a reproduction of Rex Stout's personal recipe
typed by Mr. Stout:
"It is better to make two small omelets than a large one. Beat four eggs in a bowl, adding two Tbsps. of milk or cream if you wish; I don't. Season to taste with salt and pepper. Heat one scant Tbsp. butter in a skillet over a hot fire. When the butter is hot but before it smokes, add the eggs all at once. Quickly, with a fork, pull the edges of the egg mass toward the center as they thicken. The liquid part will immediately fill the vacant spaces. Repeat until there is no more liquid but the eggs are still very soft. Gently pres the handle of the skillet downward and let the omelet slide toward it. When 1/3 of the omelet has slid up the edge of the pan, fold it toward the center with a spatula. Raise the handle to slide the omelet in the opposite direction, and when 1/3 is up the far edge hold a dish (heated) under it. As the rim of the omelet touches the dish, raise the handle until the skillet is upside down. The result should be an oval-shaped light-brown omelet."