Easter Eating and Spring Deliciousness

NEW YORK - April 4, 2014 - PRLog -- Just in time for Easter, Nan Lyons' delectable "GLUTTONY: More IS More" (Red Rock Press) comes on line, literally as an e-book for only  $7.99.

New York's dean of food critics Gael Greene wrote of GLUTTONY,  "So beautiful and so deliciously written, I cannot bear not to own it."  A keeper.

The "Chicago Tribune" agreed: "Tartly-written and lovingly illustrated."

In GLUTTONY, Lyons (who also created the wondrous novel and movie, "Who is Killing the Great Chefs of Europe," ) describes  the most lavish and luscious feasts and singular dishes through culinary history, starting with the kitchen-lab achievements  of the ancient Greeks and Romans.  Nan Lyons also 0considers with wit, the breathtaking appetites of such as Henry VIII and Diamond Jim and applauds with aplomb the founding chefs of classic cuisine: Careme,  Escoffier and Brillat-Savarin.

The book, shining with fine art masterpieces depicting the laden table, includes a portfolio of recipes adapted for contemporary cookies from its amazing menus.  The portfolio was created by 21st-cenury food editors and writers E. Clarke Reilly and Sylvia Carter.

Below is a seasonal recipe, good for both soul and tummy: Scripture Cake.   If used, please credit it as follows:   Scripture Cake by E. Clarke Reilly and Sylvia Carter from the recipe portfolio in GLUTTONY: More IS More by Nan Lyons (Red Rock Press).

You may also request  one of the following recipes: Baked Foie Gras a la Varennes, Crabmeat Chasseur, Real Man Quiche, Apicus's Apsparagus Patina, Escoffier's Lobster Newburg, Three-Layer Devil's Food Cake or Vanilla Pots a Creme.