In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine
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.

1145676597
In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine
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.

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In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine

In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine

In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine

In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine

Overview

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.

Product Details

ISBN-13: 9781684427086
Publisher: Turner Publishing Company
Publication date: 11/05/2024
Pages: 320
Product dimensions: 8.70(w) x 11.10(h) x 0.90(d)

About the Author

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.

Brian Baxter is the Executive Chef of The Catbird Seat in Nashville, TN. Chef Baxter’s fifth iteration of the award-winning restaurant is a celebration of ingredients with an emphasis on sustainability and those sourced at the peak of the season. After graduating from The Culinary Institute of America in Hyde Park, NY, Baxter headed south to Charleston, SC to work with Chef Sean Brock as Chef de Partie at McCrady’s. After two years, he moved to Nashville to be part of the opening team at Husk Nashville. During his time at Husk, Baxter was honored as one of Forbes 30 under 30 in 2016 and named as one of 5 Southern Chefs to Watch by OpenTable in the same year. Before landing at Catbird in 2020, Baxter was on the culinary team at Bastion in Nashville and the opening team at Cold Beer in Atlanta. Baxter currently lives in Nashville, TN.

Table of Contents

Foreword by Pedro Iglesias

Introduction by Josh Habiger

Sitting in The Catbird Seat by Mike Wolf

Foundations & Inspirations

My First Year in The Catbird Seat: 2020 to 2021

June 2020: The First Month

Summer 2020

Summer 2020 Menu

Reflection

Fall 2020

Fall 2020 Menu

Winter 2020–2021

Winter 2020–2021 Menu

Spring 2021

Spring 2021 Menu

Cooking with Confidence: After the First Four Seasons

My Second Year in The Catbird Seat: 2021 to 2022

Summer 2021

Summer 2021 Menu

Fall 2021

Fall 2021 Menu

Winter 2021–2022

Winter 2021–2022 Menu

Spring 2022

Spring 2022 Menu

Base Recipes

Cured, Dried & Fermented Vegetables

Cured, Dried & Preserved Seafood & Meat

Stocks

Epilogue: New Adventures by Mike Wolf

Acknowledgments
From the B&N Reads Blog
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