Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months.

    The real thing.

    Each entry is accompanied by one of Eugene Walter s favorite recipes. From tips to help the modern cook sort out the confusing endive-chicory, mint, and thyme families to suggestions for the best use of celery, dill, and anise, Hints & Pinches serves up a useful and amusing treasure trove of fact and fancy.

    

    Numerous exciting traditional and contemporary dishes, as well as regional favorites and specialties, capture the essence of French food with recipes suitable for every occasion throughout the year. The book's accessible format and the professional cook's tips and hints to be found throughout make this book the piece de resistance of every cook's library.

    The Dillard House Cookbook and Mountain Guide, located in Dillard, Georgia, contains recipes for: Appetizers; Breakfast; Breads; Soups; Salads; Meats; Side Dishes; Cakes, Pies and Desserts; Barbecue; Traditional Mountain Foods; Jams, Jellies and Relishes.