'The Preppy Cookbook' serves up comfort food on a silver spoon
By Dorene Internicola
NEW YORK (Reuters) - A new cookbook sings the praises of a more gracious world, where invitations are handwritten, brunch begins at 12:15 sharp, and asparagus is fingered, not forked.
Chef Christine E. Nunn includes 125 recipes in "The Preppy Cookbook," from meat loaf to macaroni and cheese and shuns the trendy for the tried and true.
"Preppies are people who like the classics," said first-time author Nunn, executive chef of Grange restaurant in Westwood, New Jersey. "Like that Brooks Brothers navy blazer you can wear for 20 years."
To the manner born, Nunn, a graduate of the Culinary Institute of America, is also a loyal member of her local Junior League, charitable women's organizations aimed at improving their communities.
The 49-year-old spoke to Reuters about a blue-blooded American lifestyle where Gin and Tonic is the drink, condensed soup is a "mother sauce" and proper etiquette is just good sense.
Q: How did you learn to cook?
A: I grew up eating well. My mother watched Julia Child every day and that's what we would have for dinner a night or two later. I grew up eating shad roe and thinking it was meat.
Q: Why did you write this book? Continued...