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

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Artisan Books, Jan 1, 2004 - Cooking - 366 pages
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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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Frank Stitt's Southern Table : Recipes and Gracious Traditions from Highlands Bar and Grill

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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 ... Read full review

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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)

Frank Stitt is the chef and owner of Highlands Bar and Grill—which won the 2018 James Beard Awards for Outstanding Restaurant and Outstanding Pastry Chef—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 has been inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage.” 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.

Pat Conroy is the pen name of Donald Patrick Conroy, who was born in Atlanta, Georgia on October 26, 1945. He received a B.A. in English from The Citadel in 1967. After teaching high school at his alma mater, he accepted a job teaching disadvantaged black children in a two-room schoolhouse on Daufuskie Island off the South Carolina coast. Many of the children were illiterate, unable even to write their own names. He taught them using oral history and geography lessons. His experience on Daufuskie Island formed the basis for his first successful memoir, The Water Is Wide, which won the Anisfield-Wolf Award from the Cleveland Foundation and was made into the movie Conrack starring Jon Voight in 1976. His novels include Beach Music and South of Broad. Several of his novels were adapted into movies including The Great Santini, The Lords of Discipline, and The Prince of Tides. He also wrote several works of non-fiction including The Pat Conroy Cookbook: Recipes and Stories of My Life, My Reading Life, and The Death of Santini: The Story of a Father and His Son. He died of pancreatic cancer on March 4, 2016 at the age of 70.

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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