August 23, 2012

My Beverly Hills Kitchen shares the cook and consummate host’s Southern recipes and memories.

 

 

He’s the consummate entertainer, host and sometime restaurateur. Alex Hitz poured heart and soul and, yes, even recipes into his new book, My Beverly Hills Kitchen, to be published in October by Knopf. The native Atlantan introduces us to his favorite memories and recipes. In it, he instructs us in the lazy summer foods of Southern tradition, like Sally Lunn bread and Hummingbird cake, and in the methods he’s perfected since earning his toque at Paris’s Le Cordon Bleu.

 

It is his role as a host, however, that Hitz inhabits...

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