NOMINEE: IACP Crystal Whisk Award, First Book - 2005
NOMINEE: IACP Crystal Whisk Award, Food Photography - 2005
NOMINEE: James Beard KitchenAid Book Awards, General/Professional - 2005
WINNER: Gourmand World Cookbook Awards (USA Only), Local - 2004
WINNER: SIBA Book Award, Cookbook - 2005
Annotations:
His Southern peers find the cooking of Frank Stitt--chef and owner of Highlands Bar & Grill and Chez Fonfon--rustic and homey yet sophisticated in method. Now, Alabama's favorite son has written a long-awaited cookbook that features over 150 of his enticing, Proven
al-influenced Southern recipes
Publisher's Remarks:
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 Provencal-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.
Product Detail:
Author: Stitt, Frank
Photographer: Hirsheimer, Christopher
Foreword by: Conroy, Pat
Publisher: Artisan, 8/1/2004
Content Language: English
Book,
Hardcover: 366 pages
Weight: 4.84 lbs.
Dimensions: L: 11.45 in. x W: 8.98 in. x H: 1.55 in.
Comes with Illustrations
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