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FOOD & DRINK THURSDAY • October 7, 2004

   
  Paideia School puts book on shelf
Elizabeth Lee - Staff
Atlanta's Paideia School has published its first cookbook, a collection of more than 200 recipes that mix community cookbook favorites like stuffed mushrooms and Oriental cabbage salad with more unusual offerings like tofu stroganoff and sweet potato gratin. Fans of the dearly departed Dessert Place, take note that founders Bennet Frisch and Sheryl Meddin contributed many of the recipes, including chocolate chocolate cake and pecan pie. Journal-Constitution dining critic John Kessler wrote the recipe introductions. Unlike many community cookbooks, "American Pi" serves recipes that have been tested at least three times, a comforting assurance.
   
   


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This cookbook reflects the creative and cultural diversity that makes the Paideia community so special. It includes quirky quotes from some famous folks and the insightful reviews of the AJC's Dining Critic, John Kessler.


American Pi represents the finest and most diverse fare of one substantial and spicy, and ever-evolving, community. May this cookbook give you a taste of the school and community that produced it.

Enjoy.

All proceeds from the sale of American Pi benefit the Paideia School Financial Aid Program.

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