From the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In "My Beverly Hills Kitchen," Hitz blends the home cooking of his mother's Atlanta kitchen with lessons he learned from some of the world's great chefs and hosts to come up with classic, satisfying comfort food.Read more...
From the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In "My Beverly Hills Kitchen," Hitz blends the home cooking of his mother's Atlanta kitchen with lessons he learned from some of the world's great chefs and hosts to come up with classic, satisfying comfort food.
These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy's Baked Cheddar Grits, Millionaire's Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy's Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz's famous friends who were known for their simple but fantastic food--Bill Blass's Sour Cream SoufflE, Nan Kempner's Bacon Sticks, Connie Wald's Penne with Vodka Sauce, and Betsy Bloomingdale's Peach Ice Cream.
Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own.
Comfort food has never been this irresistible--or easy.
- ISBN-13: 9780307701527
- ISBN-10: 0307701522
- Publisher: Knopf Publishing Group
- Publish Date: October 2012
- Page Count: 353
- Dimensions: 10.27 x 7.96 x 1.16 inches
- Shipping Weight: 3.18 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-10-15
- Reviewer: Staff
From his Hollywood Hills kitchen, Hitz, entertaining guru and home shopping personality, writes a cookbook combining his penchant for Southern hospitality with Cordon Bleu training. For hosts who want down-home quality in upscale styling and for whom a party is time to “give the people what they really want ,” this first cookbook shows how, with signature comfort food dishes that make Hitz the favorite party boy of the fabulous L.A. scene. More than a nostalgic look at the Southern fare of his childhood, these recipes are genteel and sophisticated enough for entertaining, promising simple-to-prepare “tantalizing menus.” Hors d’oeuvres, like cheese puffs and straws, crab tarts, and fried green tomatoes, get the party started. Erlinda’s Exquisite Short Ribs and a Carolina barbecue pulled-pork recipe are joined by refined recipes for quail, lobster, salmon, shrimp, and osso buco. A variety of soufflés and basic French sauces appear along with plenty of pecan and bourbon-splashed desserts. For aspiring dinner hosts, Hitz provides guidance: “Kitchen Notes” offer advice about ingredients, cookware, and timing for successful entertaining. A final chapter outlines seasonal dinner party menus. Hitz challenges fad diets of the L.A. scene, yearns to transform cooks into confident entertainers, and boldly echoes the elegance of the Southern tradition. (Oct.)
Dining with David
David Venable is referred to as QVC’s “resident foodie,” but I think he should really be called their “comfort foodie.” On his cooking show, David whips up recipes that “warm your heart, stir your soul, and happily fill your stomach”—in other words, great comfort food. Now, he’s collected 150 of his down-home, downright delicious dishes in his debut cookbook, In the Kitchen with David. A warm, chatty home cook, schooled by his mother and grandmothers, David puts comfort in every course and category from appetizing starters to delicious desserts, along with helpful, time-saving tidbits and easy ideas for variations and substitutions. That so many of these recipes are familiar only adds to the appeal, and it’s so comforting to have them all together. If you crave homemade Chicken Noodle Soup, authentic Hush Puppies, Smothered Pork Chops, Barbecued Beef Brisket or Bananas Foster Bread Pudding, you only need to look in one book.
DOLLARS AND COOKING SENSE
“When the going gets tough, the tough go shopping”: Though I’m not sure who first coined those words of wisdom, they probably didn’t have Melissa d’Arabian in mind, nor our current economic woes. Melissa, the attractive host of the Food Network’s popular “Ten Dollar Dinners,” doesn’t look tough but she’s taken a tough, practical stand on savvy shopping for delicious, $10 dinners for four. She’s gathered all her spending-with-a-purpose strategies for supermarket shopping (smart splurges included), tips for stretching expensive ingredients, budget entertaining and pantry management, as well as 140 tantalizing recipes in her first cookbook, Ten Dollar Dinners. Every recipe is marked with a scale that lets you know whether a dish is cheap, pricey or in between. Then you can mix and match, pairing inexpensive Crispy Kale Chips, Tomatoes Provençal and Lemon-Ginger Pudding with more costly Pot Roast Carbonade for an elegant dinner. Go for it—serve super suppers while you save big time.
TOP PICK IN COOKBOOKS
It was love at first bite—with my first taste of Silver Queen Corn Pudding I knew Alex Hitz was a brilliant cook and knew I had to try everything in My Beverly Hills Kitchen. There are endless Southern cookbooks, but few really stand out. This one does. It’s Southern food on Alex’s terms, revived, revamped and revved up, grand old plantation recipes (plus a few newer creations) prepared to foodie-pleasing, haute cuisine specs. Charming and wonderfully opinionated, Alex supplies expert directions and expert advice on entertaining. Brought up in Atlanta, trained at Le Cordon Bleu, tested by the realities of restaurant cooking and now purveyor of prepared gourmet food, he takes us from Gruyère-laced Crab Tarts (no crab cakes here), lavish Millionaire’s Macaroni and Cheese and biscuit-crusted Chicken Pot Pie to Dorothy’s ambrosial Coconut Cake. Just promise to make the Corn Pudding first!