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

Overview

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 ...

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Overview

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.

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Editorial Reviews

Korby Cummer
In this handsome book, Stitt offers the sort of food you want to make and eat right away: pork chops and brochettes with creamy grits and Maker's Mark bourbon sauce, lemon buttermilk chess tart with a cornmeal-flecked butter crust.
The New York Times
Publishers Weekly
"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.) Copyright 2004 Reed Business Information.
Library Journal
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 Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781579652463
  • Publisher: Artisan
  • Publication date: 8/1/2004
  • Pages: 384
  • Sales rank: 325,690
  • Product dimensions: 9.38 (w) x 11.31 (h) x 1.19 (d)

Meet the Author

Frank 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.

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Table of Contents

Foreword vii
Introduction xii
Southern Traditions 2
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
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted September 17, 2004

    GOOD EATING AND GOOD STORIES, TOO

    Frank Stitt is an award winning chef and a third generation Alabamian whose appreciation of and devotion to the cuisine of his native locale is embodied in this luxe cookbook - his first. He's unique, creating dishes that are Provencal influenced yet enticingly southern. This generously illustrated 384 page volume holds recipes ranging from the traditional relishes to the more than mouth-watering Fresh Roast Pork Rack with Corn Pudding and Grilled Eggplant. Have a sweet tooth? It'll be more than satisfied with Bourbon Panna Cotta and Sweet Potato Tart with coconut crust. (Seconds, please?) More than a cookbook, Frank Stitt's Southern Table features stories about the pea-shelling machine at the farmer's market, the winter quail hunt, and the assorted vendors who hawk local produce. All of these recipes typify the dishes found at the acclaimed Highlands Bar and Grill. - Gail Cooke

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    Posted November 13, 2008

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    Posted October 16, 2008

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