A01=Frank Stitt
A12=Christopher Hirsheimer
Alabama
Author_Christopher Hirsheimer
Author_Frank Stitt
Birmingham
Category=WBN
chef cookbook
Coconut Crust
comfort food
Corn Pudding
Desserts
easygoing
elevated
enticing
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
farm to table
Frank Stitt
Green Tomato
Grilled Eggplant
Grouper
homey
inspired
New York Times
Panna Cotta
Peach Relish
Pecan Streusel
Pickled Shrimp
Pirlau
Pork Loin
Provençal
rustic
seasonal
Slow-Roasted
sophisticated
south
southern
Spicy
Spoonbread
Sweet Potato Tart
third-generation
traditional
vegetables
Product details
- ISBN 9781579652463
- Weight: 1920g
- Dimensions: 238 x 282mm
- Publication Date: 01 Aug 2004
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Hardback
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SEBA Award Winner SIBA Award Winner 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.
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.
