The Fearrington House Cookbook

Fitch, instrumental in converting the 18th-century Fearrington farm in Chapel Hill, N.C., into a commercial, old-fashioned country village, conveys the romance and charm of its restaurant through delectable recipes illustrated with an abundance of whimsical line drawings. A reprint of a small-press edition, the work is divided into seasons; each section includes six festive menus as well as seasonal projects. In spring, the Mother's Day luncheon offers twice-baked cheese souffle, glazed baby carrots and garden peas with tarragon butter. ``Pig pickin' in the barn,'' one of the earthier fall festivals, serves up pork barbeque, Brunswick stewlc per Web. made with beef and pork (traditional squirrel and rabbit strictly optional here), baked beans, and apple tart with lemon zest and vanilla ice cream. Projects include a bridal bouquet for spring and a floral design for Thanksgiving, but these ideas will help only those already adept at creating arrangements. Hobbyists should have better luck with the homemade herb vinegars suggested for summer preparation. (Oct.)