The Olympic Flame Burns in the Reconstructed Roman Stadium, Athens, Attica, Greece
The Olympic Flame Burns... Athens,
Attica, Greece

Photographic Print

Setchfield, Neil
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Fine Cuisine with Art Infusion

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"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin



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An Official Souvenir Programme for the London Olympic Games
An Official Souvenir Programme for the London Olympic Games
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Olympic Rings Fountain in Centennial Park, Atlanta, USA
Olympic Rings
Fountain in Centennial Park, Atlanta, Georgia USA

Photographic Print

Gibson, Mark &...
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Mansion on Turtle Creek Cookbook  

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Olympic Spirit
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Art Print

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The Good as Gold cookbook was compiled and published in honor of the Centennial Olympic Games, held in 1996 in Atlanta, GA. In our opinion, this is an outstanding cookbook which, unfortunately, didn't receive a great deal of publicity or recognition and is now out of print. Over fifty of America's finest chefs and famous cooks - including Daniel Boulud, Jacques Pépin,
Ella & Dick Brennan, Rick Bayless, Dean Fearing, Michel Richard and
Wolfgang Puck
- present special recipes to salute the Centennial Olympic
Games celebration. We're delighted to celebrate the 2000 Olympic spirit
by presenting selected recipes from this cookbook.


Good as Gold
Centennial Olympic Games Cookbook
America's Finest Chefs and Famous Cooks
Celebrate 100 Years of the Modern Olympic Games

Copyright © 1995 by Favorite Recipes Press


Dean Fearing

Skillet-Fried Corn Bread with
Spicy Shrimp and Crab Meat

Four servings

Skillet-Fried Corn Bread:
2 cups yellow cornmeal
1 teaspoon each sugar and salt
1 tablespoons bacon fat or oil
1/4 cup buttermilk
1 1/2 to 2 cups boiling water
Corn oil for frying

Spicy Shrimp & Crab Meat:
1 1/2 cups heavy cream
1 1/2 cups chicken stock
1 tablespoon olive oil
16 large shrimp, peeled, deveined
Salt to taste
1/2 each red, green and yellow bell peppers,
seeded, cut into 1/2-inch squares
2 serrano chiles, seeded, chopped
2 garlic cloves, minced
2 shallots, finely chopped
2 teaspoons paprika
1/4 cup Sherry
6 ounces crab meat
Lemon juice
Cilantro sprigs for garnish

To prepare the corn bread: Combine cornmeal, sugar and salt in a
mixing bowl. Add bacon fat, buttermilk and boiling water; stir to
blend. Pour oil to a depth of 1/2 inch in a cast-iron skillet and heat
over medium-high heat to 325 degrees F.
Drop large spoonfuls of cornmeal batter into hot oil. Fry for 5 to 7
minutes, turning to brown on all sides. Remove pieces from skillet
and drain on paper towels.

To prepare the spicy shrimp and crab meat
: Bring cream and
chicken stock to a boil in a medium saucepan over high heat;
boil 5 to 7 minutes until reduced to about 1 1/2 cups. Set aside.
Heat oil in a large sauté pan over medium-high heat. Season shrimp
with salt and add to pan; sauté 2 minutes. Add peppers and sauté 2
more minutes. Add chiles, garlic, shallots and paprika; sauté 1 minute.
Add Sherry and cook 1 to 2 minutes until almost evaporated. Stir in
cream mixture; cook to heat through. Stir in crab meat, then season
to taste with lemon juice and salt.

To assemble
: Place corn bread at "two", "six" and "ten" o’clock
positions on each of 4 serving plates. Spoon seafood mixture into
the center of each plate. Garnish with cilantro.


Orange and Jicama Salad

Four servings

1/4 cup olive oil
1/4 cup peanut oil
1/4 cup fresh lime juice
1/2 teaspoon each cayenne pepper,
ground cumin and ground coriander
4 medium seedless oranges
1 large red onion
1 1/2 cups julienne-cut jicama
1/4 cup chopped cilantro plus sprigs for garnish

In a bowl, whisk together olive oil, peanut oil, lime juice, cayenne pepper, ground cumin, ground coriander and salt to taste.
Peel oranges and cut each crosswise into 4 slices. Cut onion crosswise into 12 thin slices. Place an orange slice in the middle of each of 4 salad plates. Top with red onion slices, a few pieces of jicama and a little chopped cilantro. Spoon on about 1 1/2 teaspoons dressing. Repeat layering of
orange, onion, jicama and cilantro until all ingredients are used. Spoon additional dressing over the top. Garnish with cilantro sprigs.


Butterfinger Candy Bar Pie

Eight servings

8 Butterfinger candy bars
2 large eggs
1 1/2 cups sugar
1/2 cup water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted

Unbaked 9-inch pie shell

Chop 6 candy bars; set aside. Chop remaining 2 candy bars; set aside.
Whisk eggs in a large mixing bowl. Add sugar, water, flour and salt; mix to blend. Stir in melted butter, then stir in 6 chopped candy bars. Refrigerate mixture for 8 hours.
Heat oven to 325 degrees F. Scrape filling into unbaked pie shell. Bake 45 minutes. Cool on a wire rack, ten refrigerate 12 hours or overnight. Serve garnished with whipped cream and remaining chopped candy bars.


Click for more Good as Gold recipes

Jacques Pépin 
Ella & Dick Brennan
Marcel Desaulniers
Robert Del Grande
Daniel Boulud
Wolfgang Puck


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