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My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist Hardcover – October 2, 2012

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Alex Hitz (Author)
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Alex Hitz (Author)
4.6 out of 5 stars 47 customer reviews
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Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco. This standout cookbook features 125 of it's most mouth-watering recipes that have had fans clamoring for a table since the restaurant burst onto the scene. Learn more | See related books
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Product Details

  • Hardcover: 384 pages
  • Publisher: Knopf; First Edition edition (October 2, 2012)
  • Language: English
  • ISBN-10: 0307701522
  • ISBN-13: 978-0307701527
  • Product Dimensions: 7.9 x 1.2 x 10.2 inches
  • Shipping Weight: 3.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #140,998 in Books (See Top 100 in Books)

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Top Customer Reviews

5.0 out of 5 starsComfort food that's Southern & French but mostly addictive
By Jesse Kornbluth on October 8, 2012
Format: Hardcover
My quick way to figure out if a cookbook is worth writing about here is to leave it on my wife's desk for a few days. Then I count how many pages have been turned down. This year's record has been set by Alex Hitz's book --- really, it would probably have been simpler if she'd applied reverse logic and only turned down the pages with recipes she doesn't want to try.

It's not hard to see why.

"Always keep it simple, and give people what they want --- comfort food, nothing trendy or pretentious," Hitz says. "Save the test tubes for another time."

Ah, comfort food. Like, if you live in New York, the late lamented Mortimer's or its successor, Swifty's. Like Sunday lunch at the WASP country club in your town. Like a lot of the dishes you find in "Park Avenue Potluck.: Only, as I say, more and better.

Cheese straws with just two ingredients. A dip of hot artichoke custard. Shrimp bisque. Spinach soufflé. Twice-baked potatoes. Corn pudding. Chicken country captain. Billionaire's meatloaf. Salted caramel cake. Strawberry cobbler.

And the thing is, this is not an aspirational strategy for Hitz. He came from Atlanta, where there was Coca Cola money in the family and his mother was married to the orchestra conductor Robert Shaw. At home, the family cook produced legendary meals for visiting dignitaries; whenever Alex had a few days off from school, his mother took him to Paris. He liked the kitchen life, so he trained at Le Cordon Bleu and owned a restaurant in Atlanta before stints as a Broadway producer, real estate developer and clothing designer. Realizing that he "missed the kitchen," he began giving dinner parties in Los Angeles.Read more ›
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5.0 out of 5 starsGreat book for stories alone.
By Carolyn W. on October 3, 2012
Format: Hardcover Verified Purchase
I just received this book in the mail yesterday and immediately sat down to look it over. I am usually considered to be a "healthy eater", but could never serve people the bland food I eat on a daily basis. When I go out, I am looking for something I would never fix for myself, and that is what this book is all about. My Bevery Hills Kitchen is full of recipies anyone would love. Yes they contain butter, etc...but when attending a party at someone's house that is exactly what people will want to eat. (A point the author makes several times).

This book contains something for everyone. Some of the recipies are more complex than others, but each one is accompanied with step-by-step instructions to make them easy to undertake. There are plenty of simpler ones that even the most inexperienced cook can attempt immediately. (Alex's cheese straws contain exactly two ingrediants, very few steps, and sound AMAZING!)

I also like the fact that Alex is not snobby about all ingrediants. While he says to use the highest quality you can obtain, he also recommnends Land-O-Lakes butter and Morton's salt. He has a good section on kitchen supplies that is also helpful.

My favorite part of the book is the stories of all of the people who have enetertained, or been entertained by Alex. (I was surprised to read how many fancy people serve some bacon as an appetizer!) Unilike most cook book authors, I found Alex to be an entertaining writer with a flair for storytelling.

I highly recommend this book for anyone who likes to entertain, as well as people who collect fun, readable cook books.
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2.0 out of 5 starsDISAPPOINTED
By bookboy on August 8, 2013
Format: Hardcover
Couldn't wait to get home and impress my friends with a dinner of chicken hash after reading the recipe in the bookstore. It sounded decadent and delicious. Being a cook that follows all first recipes to the letter I prepared everything exactly to Mr Hitz's ingredients list. As I started to assemble the ingredients including (2&1/4 cups of Gruyere cheese and chopped basil & parsley) I realized after everything was mixed together I had a cup of cheese left over as well as my parsley and basil. Huh?

After rereading the recipe several more times I realized a mistake was made (I'm guessing) in the ingredients list. After grating all that cheese the actual cooking directions calls for only mixing in 1 &1/4 cup of cheese not 2 &1/4 cups into the final product. It also doesn't bother to mention at what point the parsley and basil needed to be incorporated. Of course there is a big photo showing a sprig of basil stating that it's this ingredient that really makes the dish special.

That's when the anxiety begins. Guests are due in an hour and I have three ingredients sitting on my counter that I have no idea when or where they should be inserted. Should I use the extra cup of cheese on top or will it make it to gluey? Do I sprinkle the basil & parsley on top or should it have been incorporate in the mixing process? Advice. If you're going to print a cookbook at least have someone re-read the recipes to make sure they correspond to the cooking instructions.

The final product did have a nice flavor but didn't need the added stress of the anticipation that it might be a failure.
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5.0 out of 5 starsWay more than a mere cookbook.
By Goodloe T. Lewis on December 3, 2012
Format: Hardcover
I think the great misimpression of this book is that it is just a cookbook. It is much, much more than an excellent cookbook. It is a fabulous guide to entertaining in the modern era that is both essential and singular in this area. I do not know of any other book that occupies the field so thoroughly and in a more user-friendly manner.

The New York Times recently published an article lamenting the demise of the dinner party, which historically was a critical social opportunity for fun, community and good, simple food. Guy Trebay, Guess Who Isn't Coming to Dinner, N.Y. Times, November 28, 2012, at E1. Obviously, Alex Hitz strives for (and actively promotes) the return of this social convention. If you share an interest in this area, then this book is required reading. He not only provides several sample menus for both lunch and dinner parties in all four seasons, he provides a step-by-step guide to the proper execution of any dining occasion. Again, this is a truly unique entry into this area.

Do not be dismayed by the "Beverly Hills" in the title. These are not complicated recipes. In fact, they are specifically uncomplicated -- Hitz believes that simplicity is the key to success in entertaining. His staple offerings at his Los Angeles dinner parties are fried chicken, cole slaw, corn pudding and lemon squares. But the recipes are not simplistic. Hitz's recipes are definitely "punched up" versions of these Southern classics. Remember, Hitz's background and training is in French cooking, so there is a strong Creole and Low Country influence -- and all of the flavorful goodness that comes with it.

Another thing I really liked and appreciated was the specificity of the steps in the recipes. For example, he tells you to toss the pear salad 16 times.Read more ›
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Most Recent Customer Reviews

4.0 out of 5 starsGood cookbook

Good recipes; worth the price we paid.

Published 1 month ago by Bob Edwards
5.0 out of 5 starsScrumptious!

I have 200 cookbooks but couldn't resist this one. The recipes are delicious and like many gracious Southerners, Mr. Hitz has a way with words. Read more

Published 1 month ago by K. Gaylin
5.0 out of 5 starsFive Stars

Fabulous recipes

Published 1 month ago by enlightened reader
5.0 out of 5 starsFive Stars

Great cookbook with explicit directions and excellent results.

Published 1 month ago by Barry B. Holmes
5.0 out of 5 starsFamily favorite!!

Everything I have made from this cookbook has been absolutely delicious - the short ribs, cheese grits, pineapple upside down cake with rum sauce, the raspberry almond bars!!! Read more

Published 4 months ago by Bud Bush
4.0 out of 5 starsA most interesting cookbook....

Loved this cook book. The recipes are wonderful and the stories that go along with them make this book extra special.

Published 5 months ago by Mary Banks Jordan
5.0 out of 5 starsI love this. I'm envious that he has printed a ...

I love this. I'm envious that he has printed a book and I haven't, because there of lots of gay Southern men that have as much style and culinary ability as Mr. Hitz. Read more

Published 6 months ago by MLTofTN
4.0 out of 5 starsFour Stars

Really great cook book!!!

Published 9 months ago by Elberta Page
5.0 out of 5 starsDivine!

I happen to love everything Alex writes! I adored his columns in House Beautiful. Perhaps it's because I grew up in the South, but he makes you feel like you are just hanging out... Read more

Published 11 months ago by CT Reader
5.0 out of 5 starsRecipes are great and the narrative that goes with them is delightful

Recipes are great and the narrative that goes with them is delightful. Written by someone who has lead a privileged life and clearly understands what a gift he was given and... Read more

Published 12 months ago by carol gregg hart

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