Barker, Ben & Karen. Not afraid of flavor; recipes from Magnolia Grill - Brief Article - Book Review

Kliatt, March, 2004 by Lake Shore

Univ. of North Carolina Press. 254p. illus. index. c2000. 0-8078-5498-0. $19.95. A

The Magnolia Grill has been named one of the best places to dine in the US by Gourmet Magazine. Ben and Karen Barker, both James Beard Award-winning chefs, have compiled an intriguing array of outstanding recipes for this book, which reflects the wide variety of dishes featured at the restaurant. The recipes are complex in preparation but offer stellar results.

The Magnolia Grill's menu emphasizes fresh ingredients. Clear, detailed directions will encourage readers to prepare: Striped Bass with Oyster Stew, New Orleans Red Bean Soup with Andouille and Rice, Our Thanksgiving Turkey with 140 Cloves of Garlic, School Kids' Flounder with Fish Camp Beurre Blanc, Slow-Cooked Southern Greens, Angel Biscuits, Chocolate Peanut Praline Tart, Deep-Dish Apple Cinnamon Crisp with Brandied Vanilla Ice Cream, and Watermelon Granita. Wonderful full-color photographs accompany many of the recipes, further enhancing their appeal. This is a beautiful book that will inspire the reader to reach new culinary heights. Shirley Reis, IMC Dir., Lake Shore M.S., Mequon, WI