Igor proves his culinary skills> Man who played character on TV’s ‘M*A*S*H’ pens book

Some cooks rise to popularity because of light souffles or creamy sauces. Others know how to cook a mean prime rib or a tasty stew. Private Igor, the cook on the long-running TV series “MASH,” became notorious because — simply put — he couldn’t cook. Furthermore, he had no intention or desire to learn.

But Jeff Maxwell, who played Igor for nine years on the show, is a good cook. Last year, his book “Secrets of the M*A*S*H Mess: The Lost Recipes of Private Igor” was published to share the meals Maxwell, his wife Sherie, and their friend Frankie Carlisle, a restaurant owner in California, like to prepare.

“I love to eat,” said Maxwell, over a bowl of granola at the New Moon Cafe in Bangor. “It’s a hobby for Sherie and me. I don’t golf. So we go to restaurants instead of golf courses.”

Since Sherie grew up in Calais, the couple comes to the state from California to visit family. During this trip, Maxwell will also do a book signing 2-4 p.m. Sunday, Sept. 26 at Borders Books and Music. He and the staff at Borders plan to prepare sample cookies from the book.

“I thought it would be cute to come out with a cook book by the worst chef on television,” said Maxwell. “And I wanted to create a little more of the character of Igor.”

“Secrets of the M*A*S*H Mess” combines fictitious letters from Igor, a private in the Korean War, to his mother. The recipes are divided by mealtimes and courses — breakfast, lunch, dinner, appetizers, desserts and drinks — and have titles such as “Colonel Potter’s Pottage,” “Shrapnel Salad,” “Radar’s Teddy Bear Turkey Loaf,” and “Henry Blake’s Chocolate Cake.” A final segment of the book contains Maxwell’s biography, personal photos and a list of “MASH” facts.

The recipes, said Maxwell, are an eclectic collection meant to feature the international character of wartime experiences, such as the one represented on “MASH.” There are a variety of cooking styles, from Thai to “tried and true,” he said.

Although the recipes are the focus of the book, Maxwell hopes that hardcore “MASH” fans will appreciate the book’s many black-and-white photos from the show’s set.

“I wanted it to be as MASH-y as I could get it,” said Maxwell, who did a USO tour with a comedy act before joining the “MASH” team of Alan Alda, Gary Burghoff, Harry Morgan and Loretta Swit.

The show, which ran from 1972 until 1983, was based on the feature film “MASH,” which was, in turn, based on a novel written by Dr. Richard Hornberger, a thoracic surgeon who spent 18 months in Korea and lived in Bremen, Maine. He died in Portland in 1997.

For Maxwell, working on the TV show in his 20s was a formative experience.

“Being on `MASH’ really broadened my horizons,” he said. “The actors and writers were very forward thinkers. They were teachers really, but they didn’t know they were teaching me. I didn’t start show business to be a writer. But my experiences in life and the minds on `MASH’ made me want to write.”

In the years since “MASH,” Maxwell has worked in TV both as an actor and more recently as a producer and writer of screenplays.

“I don’t think there can be things in my life quite as exciting as `MASH,”‘ said Maxwell, who likes the current TV shows “Frasier” and “The Sopranos.” “I’m a grown-up now and my appreciation for things is different. I find the challenge of writing and bringing ideas to fruition as stimulating as my time on `MASH’ but in a different way.”

Hunnicut’s Homesick Cookies

1/2 cup chunky-style peanut butter room temperature

1/2 cup unsalted butter, softened

1/2 cup firmly packed brown sugar 1/3 cup sugar 1 large egg 1 teaspoon vanilla extract 2 cups sifted all-purpose flour

1/2 teaspoon salt 1 teaspoon baking powder

1/4 cup milk 1 cup semisweet chocolate chips 15 frozen miniature peanut butter cups, coarsely chopped

Preheat the oven to 375.

In a large mixing bowl beat the peanut butter and butter until fluffy. Add the brown sugar and sugar gradually and beat until creamy. Add the egg and vanilla and beat for 2 to 3 minutes.

In a separate bowl combine the flour, salt and baking soda. Add the flour mixture in 3 parts to the peanut butter mixture alternately with the milk. Beat the batter until smooth after each addition. Stir in the chocolate chips, then carefully fold in hte peanut butter cup pieces.

Drop the batter in heaping tablespoons well apart onto an ungreased cookie sheet. Bake until lightly browned, about 12 minutes.