Chef Russell Cronkhite Serves Up Recipe For Family Fellowship

For today's families who wish to strengthen bonds, nurture children, or reach out to their communities, Russell Cronkhite's A Return to Sunday Dinner (Multnomah Gifts; August 2003; $32.00/hardcover) is more than just a mouthwatering cookbook. Cronkhite restores Sunday dinners place to a time of delicious fellowship and meaningful celebration.

As former executive chef of Blair House  the presidential guest house  Cronkhite has served three U.S. presidents and nearly every major world leader. A Return to Sunday Dinner includes 21 complete menus, with over 120 recipes, that highlight regional influences on cookery and explore the rich spiritual heritage of the American family.

Each menu features the beloved dishes of a particular American culture, introduced with nostalgic and informative reflections by the author. Themes include "Return to the Heartland," "A Quiet Sunday with Friends," "A Sunday for Thanksgiving," "Harvest of the Lakes," "At Home in New England," "Mountains Majesty," "Agape: A Love Feast," "Gods Country: Sunday in the Northwest," and "Southern Traditions"  celebrating Pennsylvania Dutch, Italian, German, Scandinavian, Cajun, Irish, Mediterranean, Southwestern, and many other varieties of cuisine.

The beautifully crafted book contains delightful four-color photography and attractive sidebars with inspirational quotes. It is designed for any cook with basic kitchen resources  each menu offers fun, interesting tips and suggested do-ahead preparations. The collection also includes an equivalency chart and vignettes sharing Sunday dinner memories over the years. Recipes include Sage-Rubbed Roast Pork Loin with Apple Cider Glaze, White Cheddar Potato Bake, Garden Pea and Cabbage Salad, Honey-Hazelnut Acorn Squash, Stone-Ground Corn Muffins, and Farmhouse Rhubarb Lattice Pie. Cronkhites cookbook is a priceless resource for anyone who wants to rekindle traditions of hospitality among family and friends.

About the Author

Russell Cronkhite is a renowned chef, pastry chef, and baker. In 1988 he began a 12-year "tour of duty" as executive chef of Blair House, the presidents guest house. His work has appeared in Art Culinaire, Bon Appitit, The Washington Post, and Webers Big Book of Grilling.