Articles
Recipes from Historical America Cooking & Traveling With America's Finest Hotels
($29.95 US)
By Linda & Steve Bauer
Chances are that any memorable trip you’ve taken was made special by the food you ate along the way and then prepared at home. Linda and Steve Bauer have created a wonderful practical and tabletop book that will have you salivating before you put the first tank of gas in your car.
There are more than 100 recipes from 45 hotels and 
restaurants with 125 photographs (too few of the prepared dishes, though) in their 208-page hard cover book. There are notes about the restaurant’s or resort’s history and tips on how to prepare the recipes. The directions are simple and geared toward serving four to ten people.
Maybe you wondered why New York’s Waldorf-Astoria’s signature salad tasted better than yours. Perhaps it’s because they include fennel and creme fraiche and a teaspoon of black winter truffle. Okay, so now that you know, you’ll rush out to find some truffles or be content to have your salad minus that luxury.
An equally exotic but not as expensive recipe is the iced watermelon and Bing cherry soup from the White Barn Inn, Kennebunkport, Maine, that has four ingredients – watermelon, Bing cherries, Muscat or other white dessert wine or champagne. Yum.
Judy Colbert