Cover image for Frank Stitt's Southern table : recipes and gracious traditions from Highlands Bar and Grill
Title:
Frank Stitt's Southern table : recipes and gracious traditions from Highlands Bar and Grill
Author:
Stitt, Frank, 1954-
Personal Author:
Publication Information:
New York : Artisan, [2004]

©2004
Physical Description:
xviii, 366 pages : illustrations (chiefly color) ; 29 cm
General Note:
Includes index.
Language:
English
Added Corporate Author:
ISBN:
9781579652463
Format :
Book

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TX715.2.S68 S674 2004 Adult Non-Fiction Non-Fiction Area-Oversize
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Summary

Summary

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.

Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.


Author Notes

Frank Stitt is the chef and owner of Highlands Bar and Grill, Cafe Bottega, and Chez Fonfon restaurants, all located in Birmingham, Alabama. He has won the James Beard Award for Best Chef of the Southeast and has been featured in numerous newspapers and magazines, including The New York Times, USA Today, Bon Appetit, Food & Wine, and Gourmet, where Highlands Bar and Grill was ranked fifth on its list of the fifty best restaurants in America


Reviews 2

Publisher's Weekly Review

"I have eaten at the Highlands Bar and Grill more than twenty times and have never had a single dish that was not superb," gushes novelist Conroy in his laudatory introduction to this sumptuous journey through one man's passion for fine food, dining pleasure and life's good stuff. The book bursts with mouthwatering recipes for Stitt's take on low country cooking seen through the lens of his Proven?al training (he learned the latter at Alice Waters's legendary Chez Panisse in San Francisco). Throughout, Stitt, chef and owner of the Birmingham, Ala., eatery, preaches the gospel of using fresh ingredients. Exotic spices from Asia and the Middle East meet down home succotash and humble cornbread, bringing the food Stitt learned about at his mother's elbow firmly into the 21st century. Each main course recipe, from simple favorites (Flounder with Clam Chowder Sauce) to complex show stoppers (Quail Stuffed with Cornbread and Figs with Molasses Vinaigrette) is accompanied by a brief list of suitable accompanying wines. Christopher Hirshiemer's photos incite drooling, and the deluxe four-color printing throughout the book will beckon to the hungry. A restaurateur of estimable success, Stitt remains humble. He glories in nature's bounty and the talent of his mentors and employees, and generously shares it all in this marvelous book. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Winner of a James Beard Award for Best Chef of the Southeast, Stitt has compiled an admirable collection of recipes, anecdotes, and memories that portray his passion for food and cooking. The third-generation Alabamian experienced a variety of cuisines and great restaurants through travels with his parents. While working for Alice Waters in Berkeley, CA, and Richard Olney in France, he developed his culinary skills and deepened his appreciation for fresh, local ingredients. He eventually opened Highlands Bar & Grill in Birmingham, which for the past 20 years has served its devoted clientele a satisfying array of Southern dishes prepared with a decidedly French flair. These are clearly reproduced here with pairing suggestions for wines and beers and (often) with color photographs (not seen). The narrative is nostalgic and homespun. Recommended for larger public libraries and collections with a focus on contemporary Southern cooking.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Pat Conroy
Forewordp. vii
Introductionp. xii
Southern Traditionsp. 2
A Little Something to Start ...p. 34
First Coursesp. 70
Fish & Shellfishp. 128
Farm Birds & Game Birdsp. 166
Meatsp. 194
Vegetablesp. 232
... And Something Sweet to Finishp. 274
Basicsp. 322
Techniques & Toolsp. 344
Sourcesp. 352
Recommended Readingp. 353
Acknowledgmentsp. 354
Indexp. 356