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My Beverly Hills Kitchen: Classic Southern Cooking with a French Twistby Alex Hitz
Synopses & Reviews
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 Soufflé, 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.
"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 soufflÃ©s 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." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
A graduate of Peter Kump’s Cooking School in New York and Le Cordon Bleu, Paris, Alex Hitz was a partner of Mary Boyle Hataway at the renowned Atlanta restaurant The Patio by the River and now appears regularly on HSN with his own line of luxury prepared comfort food, The Beverly Hills Kitchen.
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Cooking and Food » Regional and Ethnic » United States » California