FAIRHOPE, Ala. — It’s not your mother’s cookbook, or perhaps it is. “Grand Traditions” ($44.95) does indeed have recipes, but it is also packed full of the history of (and scenes from) one of the nation’s most celebrated getaways.

The 160-page book features much of the table fare found at the Grand Hotel Marriott Resort, Golf Club & Spa in Point Clear, combined with stories of the guests and associates who made it what it is today.

Michael Herzog, Grand Hotel director of food and beverage for the last five years, served as executive editor of “Grand Traditions.” He explained that the book was a labor of love for all involved.

“After my third year of working at the Grand Old Lady, I was surprised there was never a book done,” Herzog said. “People are always interested about our recipes and our history, and the guests were always looking for something to take away.”

So, he went to work compiling documented histories of the hotel, and also gathering the recollections of longtime Grand personnel, such as Al Agee Jr., Hilbert Locke and the late Chester Hunt. Herzog said, “I spent time with them talking about the history and the guests who had been here over the years.”

He combined those with photos from the past and present to blend liberally with the recipes chosen for publication.

Among those recipes is Uncle Bud’s Seafood Gumbo, named for its creator, George Delbert Allen, who spent around 45 years in the Grand Hotel kitchen. The concoction was known to be so tasty, then-Alabama Gov. George C. Wallace would order it shipped in bulk to Montgomery. It remains on the menu to this day.

Many other dishes are offered in the book, including desserts.

Drinks are also scattered throughout. Bucky’s Mint Julep is a daily fixture at the hotel, and is often enjoyed in the late afternoon while guests watch the sun disappear from view across Mobile Bay.

Aura J. “Bucky” Miller, the beverage’s namesake, was the longtime Birdcage Lounge bartender and the hotel’s hospitality ambassador. He is profiled in the book, along with his list of 12 rules to live by.

Some of the guests can be found in its pages, too. They include Maj. Gen. Will Hill Tankersley and his wife, Theda Clark Ball. They first visited the Grand in February 1954, and still return to celebrate their wedding anniversary.

Another is Louis Fleischer, who with his wife, Fan Joe, visited the hotel many times over the years. Louis died in 1986, but in recognition of his love of fishing, and the attachment hotel associates shared with the couple, the fishing pier there was named in his honor during the summer of 1994.

Other guests have included President Gerald Ford, Alabama head football coach Paul “Bear” Bryant, comedian Bob Hope, golf legend Sam Snead and actor Raymond Burr.

“We’re one of those regional resorts where a lot of celebrities stay here incognito,” Herzog said. Since its 1847 opening, the Grand Hotel has been a place for families, too.

Mike Wallace, hotel executive chef, said, “A lot of people will come with their family and have Christmas here.”

The hotel is currently in full Christmas mode, with an 18-foot Christmas tree, and a full schedule of events filled with Christmas spirit. Carolers, Egg Nog and a reindeer or two provide the atmosphere for a traditional Christmas.

Beginning Dec. 22, the resort staff will be recruiting younger guests to help find Santa’s missing elf and to create Christmas ornaments and snowflakes. A fireside reading of “T’was the Night Before Christmas” on Dec. 23 might inspire Mrs. Claus and one of Santa’s reindeer to make a guest appearance. Also that evening, Grand General Manager David Clark invites guests to the traditional holiday reception in the lobby, featuring holiday treats and beverages.

Decorate cookies, take carriage rides and board the Christmas train on Christmas Day. The Grand Christmas buffet from 11 a.m. to 2 p.m. will feature all of the traditional trimmings and live entertainment.

A Grand Bonfire closes the day and gives families a chance to reminisce over the day’s events while eating s’mores and drinking hot cocoa.

The activities continue throughout the weekend and will include a friendly round robin tennis tournament and the always popular tradition of family bingo.

Other activities include Breakfast With Santa 2009, scheduled to be served Dec. 12 and 19, from 6:30 until 10:30 a.m.

Santa visits from 8 until 10 a.m. each of those Saturdays, and kids may have their photos made with the jolly old elf.

The breakfast buffet is $19.95 for adults, $9.95 for children ages 5-11, and free for children 4 and under.

Reservations are required for many of the Christmas events, and they can be made by calling (251) 928-9201.

“Grand Traditions” was released in October, and was published by PCH Hotels & Resorts. It is available at the Grand Hotel Gift Shop, Lakewood Golf Club and the Spa at the Grand. The book can also be ordered by phone through the Grand Gift Shop by calling (251) 928-9201. Great Christmas gift for those loving The Grand, its history and culinary excellence.

Bread Pudding

2 cups packed brown sugar

5 eggs

2 teaspoons cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 cup bourbon

1 tablespoon vanilla extract

3 cups half-and-half

4 cups croissant cubes or dry white bread cubes

1/2 cup raisins

Combine the brown sugar, eggs cinnamon, nutmeg and cloves in a bowl and mix well. Add the bourbon and vanilla and stir to dissolve the brown sugar completely. Stir in the half-and-half. Mix in the bread and raisins gently.

Spoon into a buttered baking dish and place in a larger pan filled halfway with hot water. Bake in a preheated 375-degree oven for 1 1/2 to 2 hours or until golden brown. Serve with Whiskey Sauce.

Whiskey Sauce

(Makes 3 cups)

2 egg yolks

1/4 cup whiskey

1/2 cup corn syrup

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup (1 stick) butter

1/2 cup water

Beat the egg yolks with the whiskey in a bowl until smooth. Combine the corn syrup, brown sugar, granulated sugar, butter and water in a saucepan and bring to a boil, stirring to mix well. Whisk 1 cup of the hot mixture gradually into the egg yolks; whisk the egg yolks gradually into the hot mixture. Bring to a gentle boil and cook until thickened and smooth, whisking constantly.