Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

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Artisan Books, 2004 - Cooking - 366 pages
14 Reviews
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 Proven al-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.
  

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Great recipes by an even greater chef. - Goodreads
I didn't find many vegetable-centered seasonal recipes. - Goodreads
I should probably try one of these recipes myself. - Goodreads

Review: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

User Review  - Jean - Goodreads

I got this book because Lottie & Doof called it inspiring - but skimming through it I didn't find it to be inspiring or relevant. Sure I'd love to eat his food but I'm not that interested in cooking it. I didn't find many vegetable-centered seasonal recipes. Read full review

Review: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

User Review  - Heather - Goodreads

A beautiful book full of delicious things. Read full review

Selected pages

Contents

SOUTHERN TRADITIONS
2
SOUTHERN TRADITIONS
7
A LITTLE SOMETHING TO START
34
FIRST COURSES
70
FISH SHELLFISH
128
FARM BIRDS GAME BIRDS
166
MEATS
194
VEGETABLES
232
AND SOMETHING SWEET TO FINISH
274
BASICS
322
TECHNIQUES TOOLS
344
Sources
352
RECOMMENDED READING
353
ACKNOWLEDGMENTS
354
Index
356
Copyright

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About the author (2004)

Normal0falsefalsefalseEN-USX-NONEX-NONEMicrosoftInternetExplorer4Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon, all located in Birmingham, Alabama. He has won the James Beard Award for the Best Chef of the Southeast and was inducted into the James Beard Foundation's "Who's Who of Food and Beverage" in 2011. He received the Lifetime Achievement Award from the Southern Foodways Alliance for his elevation of Southern cuisine and his early advocacy of locally-grown food. He is the author of Frank Stitt's Southern Table and Frank Stitt's Bottega Favorita.

Christopher Hirsheimer is executive editor of "Saveur". Her photographs appear regularly in "Saveur" and in numerous cookbooks, including "Fried & True". She lives in rural Pennsylvania.

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