From the kitchen of Mr. and Mrs. Foster's Place, the private-home-style gourmet restaurant owned and operated by this...

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CLASSIC AMERICAN COOKING

From the kitchen of Mr. and Mrs. Foster's Place, the private-home-style gourmet restaurant owned and operated by this Southerner who grew up in Oklahoma before settling in New York. Her version of American cooking covers Southern staples (crab cakes, gumbo, spider corn bread), international standards (beef Wellington, beef stroganov), French standbys (quiche Lorraine, Provencal bean soup, a red cabbage with wine and chestnuts very much like Julia Child's), American classics (Boston clam chowder and Manhattan-style clam ""soup,"" Indian pudding), and some interesting regional American dishes such as Virginia peanut soup, Eastern shore oyster pancakes (two ways: with Bisquick or traditional batter), and bourbon beef and oyster pot. There is also a kiwi soup with a note that Mrs. Foster has used this currently trendy New Zealand fruit ""for years,"" and a number of fancy concoctions (acorn squash baked with sherry and pineapple; tomatoes baked with curry powder, cheddar cheese, and currant jelly) that may have been hits at Foster's restaurant. None of this brings us any closer to a definition of American cooking; think of it rather as Foster's personal version of what Americans are before the convergence of nouvelle cuisine and the fresh breezes from California.

Pub Date: Nov. 1, 1983

ISBN: N/A

Page Count: -

Publisher: Simon & Schuster

Review Posted Online: N/A

Kirkus Reviews Issue: Nov. 1, 1983