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(Editor's note: For our readers who are sure they’ve read this somewhere before, you have. Due to a technical error this story, which appeared in the Rappahannock News last week, was printed in unfinished form. We apologise for the mistake.)
“Quand c’est noir c’est cuit” reads the message on Marie Pietri Kilpatrick’s favorite apron. “When it’s black, it’s done.”
But the lessons she offers in her new cookbook, A Pinch of This And a Soupcon of That, go far beyond the culinary homily.
^Irs. Kilpatrick’s delectable collection of family recipes and kitchen philosophy is not a book for the bride - or groom - who is still learning how to boil water. She counts oh readers knowing their way around the stove. Neither was the slim volume written to be the sole source or the lone occupant of anyone’s cookbook shelf. “The publishers wanted lots and lots of recipes, but anyone who wants five different ways of making an apple pie can find that elsewhere,” Mrs. Kilpatrick said. “Every one of my recipes is original. Not a one was copied from another cookbook. There are a lot of things I could have put in there, like how to fry an egg, but every cook already knows how to do those things.”
The recipes reflect the rich Old World heritages of an Italian grandmother and a father who inherited the renowned Gallic flair. To what she learned from grandmother and father, Mrs. Kilpatrick adds her own touches refined over years of cooking for an appreciative husband and three hungry sons and years of harvesting the freshest of herbs and vegetables from the family garden.
The wedding of home-grown Virginia produce with imported Italian and French approaches makes for a happy marriage in this little cookbook. Some of Rappahannock’s best cooks might flip by poisson a la bonne femme and boeuf en daube the first time through but starting out with oven stewed tomatoes, hash brown turnips and com souffle will give them the confidence to come back and try the imports.
Entertaining and surprising remembrances of life in the Pietri and Kilpatrick households introduce the recipes. The personal anecdotes are surprising only because Mrs. Kilpatrick-is eucb a private person. “I j hkve to be! People drive up. and down here,” she explained, waving her hand in the direction of gravelec Rudacill Mill Road that winds pasl the Kilpatricks’ White Walnut Hill.
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