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Usually ships in 1 business days | | | 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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| | Product Details | | Author: | Frank Stitt | | Hardcover: | 384 pages | | Publisher: | Artisan | | Publication Date: | August 01, 2004 | | Language: | English | | ISBN: | 1579652468 | | Package Length: | 11.0 inches | | Package Width: | 9.2 inches | | Package Height: | 1.5 inches | | Package Weight: | 4.7 pounds | | Average Customer Rating: |  based on 13 reviews |
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Good like gravy. May 29, 2008
I have only eaten at Highlands Bar and Grill once and it was the best food i have ever eaten in a restaurant, a pinnacle moment, like the first time I saw Pantera play live. It beats out many so-called fancy hip places in many of the major cities of the country. The food at Highlands can be simple and complicated simultaneously. This book takes the philosophy of the restaurant and shares some its secrets. What you will find is that many of the best meals are made from simple, fresh ingredients. It is a book that I have read and used more than I thought I would.
The book has chapters covering various topics: adult beverages, appetizers, seafood, poultry, meats, vegetables, desserts, a section on commonly used sauces, dressings, etc., and some tips on kitchen equipment and techniques. there are lots of very nice photographs throughout the book including pictures of the various dishes, local farmers, and other people.
You will find the food can be very Southern (e.g. Spoonbread), or the recipes are infused with the French flavors that Frank Stitt leans toward. Most of the recipes are actually not that complicated or difficult. Some are super easy like potato cakes. Since i cook mostly sweet treats, I have focused on some real jewels here. One of the coolest sweet thangs here is Brown Butter Almond Financier - a slightly more complicated recipe than the usual cake, but well worth the effort.
It's quite fashionable to talk about buying local produce these days, but Frank Stitt has been pushing this idea for years and years. He emphasizes fresh ingredients and using what you have locally both for the benefit of the flavor and the benefit of the people who make our food. I also like that Frank Stitt can be very practical at times - when discussing buying a mandoline, he recommends an inexpensive plastic model over the expensive steel versions.
By the way, the best food i've ever eaten isn't in a restaurant. my mom makes that food.
4 of 4 found the following review helpful:
Amazing cookbook Aug 19, 2007
I'm just a regular mom who likes to plunk down with a really good cookbook and try new gourmet recipes to amaze and delight my family. Lets just say that my 3 year old toddler and husband look forward to dinner every night that I pull out Frank Stitt's cookbook. Some recipes make me crazy, especially when I have to flip through 3 different pages to get various related recipes such as sauces, but oh what heavenly delight if you persevere and see the recipe through to completion. I can't say enough good things about this book - makes one appreciate the time, effort and loving care that is evident in the recipes. The sauce gribiche is worth the price of admission. The book feels like an old friend, calling me every few days to try another recipe. What a fantastic chef. This cookbook rivals my other beloved and tattered cookbook " The French Recipe cookbook" by Clements and Wolf-Cohen. You will NOT be disappointed if you get this book. 5 star rating all the way.
4 of 5 found the following review helpful:
Southern Splender on a Plate Jan 31, 2007
Wow!! This cookbook rocks. I've recently bought over a dozen Southern cooking cookbooks and this is the BEST hands down. Frank Stitt's recipes are inspiring. No longer does Southern Food need to be somewhat bland and heavy. I'm ordering my Gourmet Cook daughter a copy for her birthday in a couple of weeks. I know she'll love it.
1 of 5 found the following review helpful:
Review Jan 30, 2007
I have this cookbook, ordered another for a friend and it was in perfect condition, as stated.
5 of 5 found the following review helpful:
A Masterpiece - The Crown Jewel of my Cookbook library Nov 14, 2006
Frank Stitt's Southern Table is truly a masterpiece. I am a Southerner and was raised on the wonderful flavors that form the recipes in this book. I love that Stitt showcases humble vegetables that can be found at any Southern farmer's market and presents them in impeccable fashion. His philosophy on using the freshest, in-season ingredients is wonderful advice for all cooks. I also keep this book on my coffee-table and I often read his charming writings on Southern food and the culture that surrounds cooking and eating in the South. I recommend this cookbook above all others. My family has adored everything I have made from this cookbook. I recommend the Lowcountry Red Rice, Pimento Cheese, All the cookie recipes, Spiced Pecans, and the fabulous section on perfectly mixed cocktails. This cookbook has got me planning a trip to Birmingham for the sole purpose of eating at the Highlands Bar and Grille.
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