Savannah Seasons
Author: Elizabeth Terry
The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With Savannah Seasons, Chef Terry, working with her daughter Alexis, brings all the warmth of the South and the secrets of her culinary wizardry into the kitchens of home cooks everywhere. She began cooking simply for her husband and daughters, but for the past fifteen years Elizabeth Terry, winner of the 1995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise - as is Savannah Seasons. All of the two hundred recipes collected here have been tested by coauthor Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.
Publishers Weekly
The Terrys (mother and daughter) take the cake and then some with their first book. In recipes and anecdotes, they offer home cooks the irresistible combination of hospitality and delicious dining available at the Savannah, Ga., restaurant depicted in John Berendt's Midnight in the Garden of Good and Evil. The dishes seduce with enticing blends of traditional and unexpected tastes-apple in the Cream of Cauliflower Soup, an unexpected spice in Chilled Cinnamon Spiced Shrimp. Many dishes call for Southern ingredients (black-eyed peas, grits, country ham), but the Terrys reach beyond regional roots. Chilled Tomato, Red Pepper and Cucumber Soup balances the sweetness of roasted peppers with the pep of poblano, garlic and basil. Fish and shellfish chapters are particularly strong with items such as Tuna Roasted with Mustard and Pepper, which is first napped with a Lime Mustard Glaze. Also welcome are such tips as the suggestion that roast chicken, shredded while hot, is a successful substitute in crab recipes. Meat and poultry get fewer starring roles, but sauces, both savory and sweet, win applause, while desserts demand encores. They are as rich as Chocolate Cappuccino Mousse Cake or as simple as Ginger Poached Peaches and include such versatile staples as a Sweet Nutmeg Whole Wheat Crust. Illustrations. (June)
Library Journal
Elizabeth Terry is a self-trained chef who came to the restaurant business relatively late in life, but she's been acclaimed as one of the top chefs in the country. With college-age daughter Alexis, she has collected the favorite recipes served at their elegant, family-run restaurant in Savannah, Georgia. Terry is known for her imaginative interpretations of classic Southern dishes, and she notes that heirloom cookbooks were part of her culinary education; an emphasis on fresh local ingredients has also been an important part of the appeal of Elizabeth on 37th since it opened in 1980. In addition to recipes such as Country Shrimp with Tomato and Okra and Rich Dense Chocolate Pecan Torte, there are lots of chef's tips from Terry and very personal family anecdotes from her, her husband/restaurant partner, and their "two restaurant kids." An engaging book filled with delicious recipes; recommended for most collections.
Book about: Diritto commerciale oggi, edizione standard
Keeping House: A Novel in Recipes (Women Writers in Translation Series)
Author: Clara Sereni
Food and its preparation play an integral role in this novel of a young Italian woman struggling to find her own identity in a family of strong personalities and colorful figures.
Publishers Weekly
Over 100 recipes guide and shape Sereni's autobiographical novel of self-discovery, originally published in Italy in 1987. Chapter titles read like cookbook sections ("Appetizers," "Second Courses," "Eggs," "Vegetables" and "Sweets"), and contain relevant recipes followed by Sereni's episodic, expressive musings on events related, either directly or tangentially, to the dish. The author (b. 1946) has led a rich life-a politically active Italian Jew from a prominent Roman family, she had a loving, domineering father (her mother died when she was young) and, as an adult, a somewhat unconventional love relationship-and she covers a lot of territory in this slim novel. Her narrative leans toward telegraphic, at times almost coded explication. And although the translators give some background on Italian history and culture and Sereni's family with an introduction and endnotes, it's not enough to close the gaps in the reader's understanding of this impressionistic, nonlinear work. As a cultural artifact, this novel definitely interests, but the recipes are its strongest point: foodies will relish learning how to make Arugula Spread, Vitello Tonnato (Veal with Tuna) and Zabaione Ice Cream. (May) Copyright 2005 Reed Business Information.
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