October 23, 2012

 “I wanted Southern food, but I wanted it on my terms,” explains Alex Hitz in the introduction to his recently published cookbook, My Beverly Hills Kitchen (Knopf) .




“The strict European standards of quality and technique applied to those grand old traditions.” Hitz, whose sharp and snappy Southern lilt will persuade you to take his word for it when it comes to cuisine from the South (if his Baked Cheddar Grits, Pecan-Crusted Salmon with Sauce Gribiche, Shrimp Bisque, and Molten Chocolate Cake don’t persuade you first), drew from the varied chapters of his life and the legacy of the world’s best hosts to compile...

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