FOOD THAT ROCKS, by Margie Lapanja and Cindy Coverdale, Conari Press, York, ME; 2004, 304 pages, $24.95.

“Food That Rocks,” at first sight, is a fun idea. Who doesn’t want to know what their favorite musicians are throwing together in their fabulous kitchens. OK, you can put your hands down now. But I did see a lot of you not raising your hands. Of course lots of us want to know. After all, we demand knowledge of almost every other aspect of celebrities’ lives, why not what they like to eat?

Cindy Coverdale is in an ideal position to help us here. David Coverdale, who you may remember from Deep Purple, or failing that, his Robert Plant impressions in the ’80s, sits across the dinner table from Cindy, giving her keen insight into rock-star eating habits. Grab the phone book, call a couple of Dave’s friends, and we’ve got a book on our hands.

Unfortunately, while “Food That Rocks” could be a fascinating, pun-packed romp through star kitchens and an opportunity for us to envy the pampered taste buds, and strange tastes, of our favorite stars, it doesn’t quite turn out that way. Apart from all the puns. While there are some genuinely huge stars scattered throughout the book – Shania Twain and Jennifer Lopez, for rare example – there is also a whole mess of people such as Jon Butcher, Stan Harrison and Steve Lukather from Toto.

I’ll be the first to admit that lack of instant name recognition does not a bad musician make. In fact, many of the musos here are fine musicians who have played with the very best and brightest. But if I want to read about what musicians are eating, it’s the aforementioned “best and brightest” in whom I’m interested.

However, despite being hobbled out of the blocks by the low-wattage star power, “Food That Rocks” can be sporadically interesting. Without it, I might never have known that Tony Hadley from Spandau Ballet has something against brown M&Ms and thinks that if he were a food, he would be a Brussels sprout.

Between them, Coverdale and co-author Margie Lapanja collect an occasionally insightful collection of quips and anecdotes, scattered among pun-heavy canned bios of the book’s participants. And they also gather nearly 100 favorite recipes, which vary wildly in originality and complexity.

Ingrid Croce (older readers will remember her husband, Jim) offers one of the more interesting dishes here, with Seared Hawaiian Ahi with Japanese Salsa – a slightly novel combination of Teriyaki and Beurre Blanc. Then session musician Brett Tuggle offers a nifty Filet Mignon with Tequila and Poblano Chile Sauce.

At the other extreme, the Jan and Dean section gives us a “recipe” for Hot Rod Hot Dogs. The ingredients? Two of your favorite off-the-shelf hot dogs, two of your favorite white hot-dog buns and condiments. Combine as expected. Somebody wasn’t really trying were they?

Guitarist Joe Satriani shows how simple can still be effective with his Shrimp Scampi Pasta, as does children’s performer Will Hale with his Yummy Banana Bread.

Ted Nugent is also present with the predictable game offering, giving us Bubble Bean Piranha a la Colorado Moose which contains neither beans, moose nor piranhas but plenty of venison and pasta and is described by The Nuge as “rib-sticking slop.”

Finally, watch out for a little cheating with the “tribute” recipes that offer the chance to squeeze in a famous band by having a chef submit a recipe on their behalf. Creme de la Creme Brulee has little, as far as I can tell, to do with the Clapton-Baker-Bruce combo Cream. Except Creme is French for Cream. Who were British anyway.

Still, despite failing to really turn it up to 11, “Food That Rocks” should find a strong niche market among those who actually both know and care about some of the people represented here.

Adam Corrigan can be reached at adness@direcpc.com.

Will Hale’s Yummy Banana Bread

Makes one loaf

1 cup sugar

1/4 cup shortening

2 eggs

3 tablespoons sour milk (add 1/2 teaspoon of vinegar to milk to make it sour)

3 ripe bananas, mashed

13/4 cups flour

1 teaspoon baking soda

Dash of salt

Cream the sugar, shortening, eggs and sour milk in a mixing bowl. Add bananas and mix. Then add the flour, baking soda and salt, and stir together.

Preheat oven to 350 degrees F. Lightly grease cake pan. Pour in the mixture and bake for approximately 45 minutes. (The top will get browned and you can test to see if it’s finished baking by putting a knife or toothpick in the center; if it pulls out clean, it’s finished!) Let cool for 5 to 10 minutes before removing from the pan and slicing.

Ted Nugent’s Bubble Bean Piranha a la Colorado Moose

Serves about 5

1 pound ground venison (any)

2 green peppers, diced

2 red peppers, diced

1 large sweet onion, peeled and diced

1 large white onion, peeled and diced

1 bunch scallions, trimmed and diced

1 large bowl fresh mushrooms, diced

1 whole clove garlic, peeled and squashed

1/2 pound butter

1 large box Creamettes (elbow macaroni) or sea shells (shell pasta)

1 side deer backstrap, cut into bite-sized pieces

1/4 cup olive oil

Splash of white vinegar

Mrs. Dash seasoning to taste

Brown the ground venison in a large skillet. Add half of the peppers, onions, scallions and mushrooms to the browned meat. Add the garlic and butter to the browned meat and vegetables. Stir vigorously.

Boil the pasta (according to package directions) and drain.

In a separate skillet, singe the backstrap pieces in hot olive oil and white wine vinegar. Throw the whole load into a large pot on low heat, including the remaining raw vegetables. Season according to taste. Stir in small amounts of water to desired consistency, and let simmer over lowest heat all day.

Refrigerate (leftovers) overnight and reheat for days to come (it’s best when two to three days old). Slop a load onto bread, mashed potatoes, rice, or serve by itself. Throw a log on the fire, kick back, relax and swap hunting lies.