Secrets from Atlanta's Best Kitchens Author:Earlyne S. Levitas From the introduction: — The purpose of this book is to state the pleasures of dining out in Atlanta. It is meant to acquaint you with many kitchens you may have overlooked, and will serve as a cookbook, a guidebook to our restaurants, and a souvenir for visitors to enjoy. — After visiting over a hundred restaurants in Atlanta and ?neighboring ki... more »tchens? in the past year, my pride in the local cuisine is based on careful research and analytical judgment. I hope this book will help prove my point. Although Atlanta was a late-bloomer as a city of gourmet restaurants, I disagree with the countless people who hurry to tell me ?there?s not a decent restaurant in the city.?
For many years, private clubs and superb cooks in the kitchens of fine Southern homes created little need for dining out, and our history remained far more exciting than our restaurants. But when bulldozers started refacing famous Peachtree Street about fifteen years ago, giant highrise buildings, glamorous hotels, and shopping centers emerged, and we were on our way to a new era.
Certainly I have eaten my share of bad meals in the process of writing this book, but the same holds true if you eat out continuously in New York, New Orleans, or San Francisco. In Atlanta, I visited every restaurant that I considered a possibility for this book. I threw out many pages of manuscript in forming a sincere judgment of kitchens that were creditable by way of their consistency, quality, and imagination in food preparation.
In trying to be fair, I made every attempt on the initial visit to go in unrecognized, to accept no complimentary favors and to keep my judgments based on the kitchen more than the atmosphere. Let me hasten to say that I have been a serious antique collector and history buff for many years, and admit that my pleasure in dining is certainly enhanced by interesting surroundings and historic restorations.
Atlanta is a city of enormous pride in its history and growth. This book is to open your eyes to what is going on right under your nose ? and it all adds up to what is going right into your mouth! We have spent many delightful evenings, have eaten many memorable dinners, and have tasted recipes from France, Greece, Norway, Italy, Hungary, as well as the best of old Southern cuisine.
I am grateful to the people who were so gracious to me along the way and appreciate the help of many friends who joined me in this endeavor. Often we gained only weight, either because there were no suitable recipes or because the restaurant was not up to my standards.« less