Description:
Located in Plainfield, Vermont, the tiny River Run restaurant dishes up Southern cooking with a Yankee cast to a faithful clientele that includes farmers, artists, hippies, and out-of-towners who make special trips for the great grub. The River Run Cookbook, written by co-owners Maya and Jimmy Kennedy (who is also the chef), offers over 100 recipes of the restaurant's delicious breakfast-all-day-style fare, plus anecdotes that introduce readers to the restaurant's extended family. Those who love easily made down-home cooking will welcome this winning book. In chapters that include "Fritters, Griddle Cakes, Breads, and Cereals," "Soups and Stews," and "Weekend Specials," the authors present uncomplicated yet tantalizing dishes like Horseradish-Crusted Fish, Red Beans and Rice Soup, and Fried Chicken Salad with Buttermilk Dressing. A section devoted to sides provides familiar and unconventional dishes including Shaken Potatoes, Fried Dill Pickles (a Southern specialty), and the deeply satisfying Corn and Oyster Casserole. With dessert and drink recipes that include a knockout chocolate mousse pie and refreshing citrus-juice-spiked Russian tea, the book offers good eating while conveying the spirit of a place and the people who give it life. --Arthur Boehm
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