Georgia's Historic Restaurants and Their Recipes

Sixth in a series, this volume offers recipes from restaurants housed in historic buildings. Restaurant discussions too often eschew solid information for cute musings, which the authors confuse with atmosphere. Recipes vary in style and quality but are well adapted for home cooks, who will undoubtedly discover some new favorites here. Fox Hollow's carrots and rutabagas baked with shallots and Mrs. Wilkes's Boarding House's English peas and noodles carry homestyle flavors. Recipes such as The Attic's almond-amaretto ice cream and The Knox Terrace Dining Room's pate maison are just as simple and will help less experienced cooks put ""attention-getters'' on the table. Enticing company dishes include Anthony's Plantation Restaurant's lobster chowder, The Tate House's saddle of beef Florentine and The Abbey's praline tulips. O'Brien (coauthor of Pennsylvania's Historic Restaurants and Their Recipes, etc.) will host an upcoming PBS-TV series, A Taste of Adventure, based on these cookbooks, and Spaugh is a former John F. Blair editor. Illustrations. Author tour. (September)