Picks and Pans Review: Lee Bailey's City Food

UPDATED 06/17/1985 at 01:00 AM EDT Originally published 06/17/1985 at 01:00 AM EDT

by Lee Bailey

The author, who is not a chef but a Manhattan designer, offers innovative theme menus influenced by his Southern roots. For brunch on a rooftop terrace, he suggests eggs poached in chili sauce with cornbread; for dinner at twilight, how about curried lamb pie and carrots steamed with apricots? Like its predecessor. Country Weekends, this volume is romantically photographed and stamped with Bailey's visual style: He can make a picnic on a tree stump look elegant. His recipes are not as tasteful as his settings, but he excels at conversational tips that are so chatty, it's as if he is lifting a ladle beside you. For a formal lunch Bailey suggests dressing up a slice of cake in a robe of whipped cream. "This, of course, will make it fattening as hell," he observes, "but close your eyes and think of England." (Clarkson N. Potter, $18.95)

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