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My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist, by Alex Hitz
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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.
- Sales Rank: #147541 in Books
- Brand: Brand: Knopf
- Published on: 2012-10-02
- Released on: 2012-10-02
- Original language: English
- Number of items: 1
- Dimensions: 10.24" h x 1.21" w x 7.86" l, 3.18 pounds
- Binding: Hardcover
- 384 pages
- Used Book in Good Condition
From Booklist
Hitz has made a name for himself in the culinary landscape of America’s most luxuriously renowned city, Beverly Hills. Heir to a Coca-Cola fortune, Hitz early on felt comfortable around the famous. Partnership in a successful Atlanta restaurant introduced him to daily life in the food business. Moving to California, he feted his new neighbors with the southern food he had learned from the family’s cook, overlaying it with sophisticated sensibilities absorbed at Parisian culinary school. His tables became a hit with Beverly Hills’ social set, and he fed such fashionable luminaries as Nancy Reagan, Nan Kempner, and Betsy Bloomingdale, serving them elegantly presented southern fried chicken, she-crab soup, gussied-up grits, and hummingbird cake. His recipes lend themselves to entertaining and will attract anyone looking for dinner party menu inspiration. The book is peppered with photographs of the author, his California celebrity friends, and his stylish cooking. --Mark Knoblauch
Review
"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!"
--Sybil Pratt, Bookpage, Top 10 Cookbooks of 2012
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.
Most helpful customer reviews
22 of 23 people found the following review helpful.
Comfort food that's Southern & French but mostly addictive
By Jesse Kornbluth
My quick way to figure out if a cookbook is worth writing about here is to leave it on my wife's desk for a few days. Then I count how many pages have been turned down. This year's record has been set by Alex Hitz's book --- really, it would probably have been simpler if she'd applied reverse logic and only turned down the pages with recipes she doesn't want to try.
It's not hard to see why.
"Always keep it simple, and give people what they want --- comfort food, nothing trendy or pretentious," Hitz says. "Save the test tubes for another time."
Ah, comfort food. Like, if you live in New York, the late lamented Mortimer's or its successor, Swifty's. Like Sunday lunch at the WASP country club in your town. Like a lot of the dishes you find in "Park Avenue Potluck.: Only, as I say, more and better.
Cheese straws with just two ingredients. A dip of hot artichoke custard. Shrimp bisque. Spinach soufflé. Twice-baked potatoes. Corn pudding. Chicken country captain. Billionaire's meatloaf. Salted caramel cake. Strawberry cobbler.
And the thing is, this is not an aspirational strategy for Hitz. He came from Atlanta, where there was Coca Cola money in the family and his mother was married to the orchestra conductor Robert Shaw. At home, the family cook produced legendary meals for visiting dignitaries; whenever Alex had a few days off from school, his mother took him to Paris. He liked the kitchen life, so he trained at Le Cordon Bleu and owned a restaurant in Atlanta before stints as a Broadway producer, real estate developer and clothing designer. Realizing that he "missed the kitchen," he began giving dinner parties in Los Angeles. Now, at 43, he sells prepared frozen meals at his web site and is the toast of hostesses in New York and Los Angeles.
Every society matron of a certain age seems to be besotted by Alex Hitz. (Nancy Reagan: "Alex Hitz is the most elegant host and young man with old-world taste and charm.") That isn't usually a good sign. The good news is that he's not at all stuffy --- he believes in good manners, but he believes, even more, in amping up the liveliness level. Watch:
I like this book as much for its sound advice as for its recipes. Consider:
- Don't use products as ingredients. I make two exceptions, tomato paste and the occasional shot of Worcestershire sauce.
- The cookbook I use the most is still Julia Child's Mastering the Art of French Cooking: Volume 1. It's based on her experience at Le Cordon Bleu in Paris. I think it is so much better than their books --- and they are really great.
- Never skimp on ingredients: Always buy the best you can afford. I did not say the most expensive --- I said the best. Learn to tell the difference.
- Always use salted butter, not margarine. Sneering purists will have you believe that if you use unsalted butter, you might better control the salt in a dish. The result inevitably ends up tasteless and needing salt. That's why I like Land O'Lakes, the salted butter I grew up on.
- My favorite Dijon mustard is Maille. Do yourself a favor and find it!
- Homemade stocks are always best, but if you don't have time to make them, organic bases are perfectly acceptable..
- Buy the best cookware you can afford. I like All-Clad and Le Creuset, which is enameled.
- Buy heavy stainless-steel ones. Buy excellent chef knives, like Wüsthof or Henckels.
- Buy a large KitchenAid mixer, a food processor and a scale.
- And finally... Taste everything as you are cooking.
16 of 18 people found the following review helpful.
Great book for stories alone.
By Carolyn W.
I just received this book in the mail yesterday and immediately sat down to look it over. I am usually considered to be a "healthy eater", but could never serve people the bland food I eat on a daily basis. When I go out, I am looking for something I would never fix for myself, and that is what this book is all about. My Bevery Hills Kitchen is full of recipies anyone would love. Yes they contain butter, etc...but when attending a party at someone's house that is exactly what people will want to eat. (A point the author makes several times).
This book contains something for everyone. Some of the recipies are more complex than others, but each one is accompanied with step-by-step instructions to make them easy to undertake. There are plenty of simpler ones that even the most inexperienced cook can attempt immediately. (Alex's cheese straws contain exactly two ingrediants, very few steps, and sound AMAZING!)
I also like the fact that Alex is not snobby about all ingrediants. While he says to use the highest quality you can obtain, he also recommnends Land-O-Lakes butter and Morton's salt. He has a good section on kitchen supplies that is also helpful.
My favorite part of the book is the stories of all of the people who have enetertained, or been entertained by Alex. (I was surprised to read how many fancy people serve some bacon as an appetizer!) Unilike most cook book authors, I found Alex to be an entertaining writer with a flair for storytelling.
I highly recommend this book for anyone who likes to entertain, as well as people who collect fun, readable cook books.
12 of 15 people found the following review helpful.
Not As Good As I Expected
By Scarlet O'Hara
This is such a beautiful book and it is witty and insightful with helpful entertaining tips. However, I tried a couple of the recipes and simply wasn't that impressed. First, I tried the biscuits. Any cookbook worth its salt has an outstanding biscuit recipe. And this one was good...but it was not great. My biscuits did not rise the way the recipe said they would and all of my ingredients were very fresh. Next, I tried the brownies -- and as the recipe said they were completely gooey. Now, I know that everyone has their favorite brownie: chewy and dense or cakey, frosting or no frosting etc...These brownies were barely edible and honestly kind of yukky tasting -- far too dense, salty and gooey...and my kids didn't like them either. Uh-Oh...what other recipes will be "just ok"?? Anyway, I am a seasoned cook and a very accomplished one. I have cooked my way through Julia Child and hundreds of others so I was a bit disappointed in the results here. I'm afraid that I probably, actually, definitely, would recommend Barefoot Contessa's latest book instead entitled Foolproof. Ina Garten simply blows me away everytime with her simple yet unbelievable recipes and helpful tips. To conclude: this is a beautiful cookbook to look at and the recipes look mouthwatering and Alex is beautiful to look at too!! but....I would pass. In fact -- I'm returning mine. Sorry Alex!
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