Having played host to the A-list and beau monde from Atlanta to Park Avenue to Beverly Hills, Alex Hitz is a consummate entertainer and bon vivant who can really cook. Elegance, comfort, and wit (and always a little decadence) suffuse every detail of every delightful and delicious occasion. Defying diets and trends, Alex treats guests like family with rich, Southern-inspired food and the generous traditions of Southern hospitality. Conceived as full menus, each occasion offers recipes and tips for ultimate success, from his always-perfect-every-time Thanksgiving table and epic Boxing Day buffet to a bright Easter brunch and an intimate Valentine s Day supper. In addition to twelve expertly curated menus, Hitz provides can t-fail recipes for his essential dishes, classic recipes every confident cook should have in their back pocket, from perfect vinaigrettes and homemade mayonnaise to Bel-Air Onion Puffs, Risotto alla Milanese, To-Die-For Ale-Braised Brisket, and Caroline s Tipsy Ambrosia. Ever the raconteur, Hitz delivers common-sense rules for the art of the guest and what always or never to do as a thoughtful host, providing readers with the skills and confidence to establish their own signature style.
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Raised in Atlanta and trained at Le Cordon Bleu Paris and Peter Kump s New York Cooking School (now the Institute of Culinary Education), Alex Hitz is an award-winning chef, author, speaker, columnist, event designer, hospitality consultant, TV personality, and master host. His first book, My Beverly Hills Kitchen, was featured in The Wall Street Journal, Vogue, Vanity Fair, Departures, Southern Living, O, House Beautiful, and The New York Times. Alex has been a frequent guest on TODAY, The Chew, Access Hollywood, CBS Morning and more than 40 local television broadcasts, is a contributing editor at House Beautiful, where he wrote a regular column for two years, and Town and Country, and writes regularly for Departures, C Magazine, Southern Living, and Quest.