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In the Catbird Seat
A01=Brian Baxter
A02=Mike Wolf
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Author_Brian Baxter
Author_Mike Wolf
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Brian Baxter
Catbird Seat
Category1=Non-Fiction
Category=BM
Category=DNC
Category=WBA
Category=WBB
COP=United States
Delivery_Pre-order
eq_bestseller
eq_biography-true-stories
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
gourmet
Language_English
Mike Wolf
modern dining
Nashville restaurant
PA=Not yet available
Price_€20 to €50
PS=Forthcoming
recipe
seasonal menu
softlaunch
specialty menu
tasting menu
Product details
- ISBN 9781684427086
- Dimensions: 215 x 279mm
- Publication Date: 19 Dec 2024
- Publisher: Turner Publishing Company
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Delivery/Collection within 10-20 working days
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2-4 Working Days: Available in-stock
10-20 Working Days: On Backorder
Will Deliver When Available: On Pre-Order or Reprinting
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Due to high demand for the deluxe edition, we're thrilled to announce the trade edition of In the Catbird Seat, featuring the same recipes and content in a more functional size.Since its opening in 2011, The Catbird Seat has captivated foodies and critics alike with its spectacular food and open kitchen layout. Now, take a special inside look at the menus and workings of this renowned restaurant through the eyes of former Executive Chef, Brian Baxter. Part luxury cookbook, part memoir, In the Catbird Seat: A Nashville Chef’s Journey at the Convergence of Art and Cuisine brings readers alongside Chef Baxter’s time as the fifth Executive Chef of The Catbird Seat. From navigating the post-Covid restaurant scene, to planning the menus, to looking ahead to his time away from The Catbird Seat, the book provides just as intimate an experience as you’d get sitting in one of the exclusive restaurant’s twenty-two seats.In the Catbird Seat contains a Prologue by Pedro Iglesias, Introduction by The Catbird Seat’s co-founder Josh Habiger, beautiful full-page food photography by Andy Lee, and breathtaking watercolors by Todd Saal and Brian Baxter, offering a stunning depiction of one of the most elite restaurants in the United States. The carefully curated recipes will elevate your cooking and stir your creative culinary imagination. Budding and veteran chefs alike will discover the inspiration behind some of Catbird’s most iconic dishes, including Redneck Sushi, Hay-Smoked Mussels with Sauce Poulette, and Burnt Banana Bread.
Mike Wolf opened and established the bar program at Husk in Nashville, Tennessee and spent the next five years developing a hyper-seasonal and dynamic style of cocktails and non-alcoholic drinks, utilizing on-site gardens, the bounty of Middle Tennessee and a home garden where he grew upwards of 30 different varieties of herbs and vegetables all for the purpose of making cocktails and elixirs. He is the co-host of the popular podcast Liquid Gold, and his drinks have been featured in Imbibe Magazine, Local Palette Magazine, the Tennessean, Foodable TV Network, and more.
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