The following new titles fit well into the category of personal
renditions of specific regional cuisines or culinary areas. Give them a
look.
Four Star Desserts (HarperCollins, $32.50, hardcover) by Emily
Luchetti. An excellent follow-up to her Stars Desserts, this book
embodies Luchetti’s dessert aesthetic, putting flavor and substance well ahead
of architecture. Try the Espresso Chocolate Chip Angel Food Cake, Baked Apple
with Caramel Rum Raisin Sauce and the Banana Tarte Tatin for fall.
Cooking with Nora (Random House, $35, hardcover) by Nora Pouillon. This
Washington, D.C. chef/restaurateur is often called the “Alice Waters of the
East Coast” and with very good reason. Her cuisine is based on the freshest
organic and natural ingredients prepared in season. Recipes are arranged in
seasonal menus with wine recommendations and followed by nutritional
information.
Louisiana Real and Rustic (Wm. Morrow, $25, hardcover) by Emeril
Lagasse. This is the second book from New Orleans chef/restaurateur and TVFN
personality Lagasse. With co-author Marcelle Bienvenu, he takes the takes the
reader through the bayous and villages of Southwestern Louisiana, chronicling
their rustic foods and hearty flavors. My only quarrel with this book is with
the design; some of the type is pale green on white paper and almost impossible
to read.
The Sephardic Kitchen(Harper/Collins, $30, hardcover) by Rabbi Robert
Sternberg. Rabbi Sternberg has added to his list of culinary creations (the
first was Yiddish Cuisine) with this collection of the healthful food
and rich cultural history of the Mediterranean Jews. A fascinating addition to
the Mediterranean section of any serious cookbook collection.
True Grits(Junior League of Atlanta, $26.95, hardcover) by the Junior
League of Atlanta. My personal favorite of the new crop of community cookbooks,
this recipe collection features short stories and anecdotes from prominent
Southern storytellers (Lewis Grizzard, Anne Rivers Siddons, Eugenia Price and
others) to begin every chapter. A delightful read with a pleasant batch of
regional recipes. — V.W.
This article appears in November 8 • 1996 and November 8 • 1996 (Cover).