Frank Stitt's Southern Table
Product ID: 11426964
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SEBA Award Winner SIBA Award Winner 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. Review: Outstanding book by an outstanding culinary expert - This is an outstanding cookbook authored by one of the nation's most outstanding culinary leaders. Many of the recipes are served at Highland's Bar and Grill in Birmingham Alabama. Frank Stitt provides the reader with many variations on Southern favorites, but the recipes are all characterized by exceptional quality local produce, dairy products, and meats prepared carefully and thoughtfully so as to retain the Southern flavor, now enhanced by appreciation for how locally produced foods enhance the taste. There are variations on old favorites such as Fried Green Tomato and Arugula Salad. The traditional Hopin' John made with either black-eyed or pink-eye peas is seasoned with basil and thyme. South Carolina influence is also evident with Lowcountry Red Rice. Southern families all eat Butter Beans and Stitt's recipe is noteworthy in the manner in which this Southern favorite is seasoned. Fried Okra is not an especially easy recipe to master but with Stitt's mixture of flour and cornmeal that sticks to small batches of okra which has been soaked in buttermilk, increases the odds of an excellent final product. There is a photograph in the book of fried okra resting on a torn-up brown paper bag to absorb the extra oil after cooking. This is such an authentic detail of a Southern kitchen tradition. Other Southern staples, such as grits, are included in multiple recipes. The Baked Grits served with a country ham and Parmigiano sauce is a great example of Southern ingredients with a continental approach to preparation and serving. Stitt does not embellish on Southern favorites such as Creamed Corn but gives us a detailed recipe and procedures for great results. In fact, every recipe is given great detail and the instructions are clear and precise. Not all the recipes are rural Southern home-fare and there are many selections for sophisticated tastes. But even his seared tuna is enhanced with butter peas, the fried quail is crusted in cornbread, and the ravioli is stuffed with sweet potatoes and dressed with mustard greens and country ham. Frank Stitt's book, with its clear instructions and beautiful photography encourages the reader to try these Southern inspired recipes. Review: You want be disappointed! - One of my favorite cookbooks! Shrimp and grits is fabulous as is his local restaurant here in Birmingham. Alabama!
| Best Sellers Rank | #295,003 in Books ( See Top 100 in Books ) #327 in Barbecuing & Grilling #373 in Southern U.S. Cooking, Food & Wine #1,119 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.7 out of 5 stars 129 Reviews |
C**S
Outstanding book by an outstanding culinary expert
This is an outstanding cookbook authored by one of the nation's most outstanding culinary leaders. Many of the recipes are served at Highland's Bar and Grill in Birmingham Alabama. Frank Stitt provides the reader with many variations on Southern favorites, but the recipes are all characterized by exceptional quality local produce, dairy products, and meats prepared carefully and thoughtfully so as to retain the Southern flavor, now enhanced by appreciation for how locally produced foods enhance the taste. There are variations on old favorites such as Fried Green Tomato and Arugula Salad. The traditional Hopin' John made with either black-eyed or pink-eye peas is seasoned with basil and thyme. South Carolina influence is also evident with Lowcountry Red Rice. Southern families all eat Butter Beans and Stitt's recipe is noteworthy in the manner in which this Southern favorite is seasoned. Fried Okra is not an especially easy recipe to master but with Stitt's mixture of flour and cornmeal that sticks to small batches of okra which has been soaked in buttermilk, increases the odds of an excellent final product. There is a photograph in the book of fried okra resting on a torn-up brown paper bag to absorb the extra oil after cooking. This is such an authentic detail of a Southern kitchen tradition. Other Southern staples, such as grits, are included in multiple recipes. The Baked Grits served with a country ham and Parmigiano sauce is a great example of Southern ingredients with a continental approach to preparation and serving. Stitt does not embellish on Southern favorites such as Creamed Corn but gives us a detailed recipe and procedures for great results. In fact, every recipe is given great detail and the instructions are clear and precise. Not all the recipes are rural Southern home-fare and there are many selections for sophisticated tastes. But even his seared tuna is enhanced with butter peas, the fried quail is crusted in cornbread, and the ravioli is stuffed with sweet potatoes and dressed with mustard greens and country ham. Frank Stitt's book, with its clear instructions and beautiful photography encourages the reader to try these Southern inspired recipes.
S**W
You want be disappointed!
One of my favorite cookbooks! Shrimp and grits is fabulous as is his local restaurant here in Birmingham. Alabama!
C**A
Superb is understatement...
I'm a Yankee who is a very good cook, specializing in French and Italian fare. I've married a Southerner whose mother is a superb Southern cook. My husband heard about this book and felt it would be a good blend for me... so I bought it and made several of the recipes in it for my mother-in-law, including some things which are her staples. (Took guts, that did... but it worked!) She asked us to get her a copy of this book. I made several recipes for an annual party we have - the stuffed pork roast, collard greens and white beans, ratatouille, etc. People couldn't stop raving about the food. There was barely a bite leftover, and I made more than enough for everyone to have seconds and thirds! One other note - I tend to alter most recipes - tweak them a bit, make substitutions, change this or that. With this book I find that 1. I don't WANT to change anything, and 2. the recipes are perfect as written. For anyone who loves great food, you will love this book. The 'coffee-table' size is no problem for me... and I love the added tidbits which give you an idea of who Frank Stitt, the person, is. I'd give it ten stars if I could. It's my favorite cookbook out of about 150 or so that I own.
J**E
great southern food classics
Going to the Highlands Bar and Grill in Birmingham is a treat. Now I can bring that experience home. The recipes are easy and very good. Company enjoys a new southern twist on standard food. My husbands favorite is the pimento cheese dip. Brings back memories of his childhood. I must say I am enjoying it also.
C**N
Tasty and Beautiful Book
Living in Birmingham, I've made an effort to eat at all of Frank Stitt's restaurants. This book is great, and the recipes at least seem to allude to the sorts of dishes served at Highland Bar & Grill and Chez FonFon. The coconut cake in particular was delicious.
M**.
Large Southern style cookbook
A large heavy book. Lots to check out and learn about. Worth having, I think.
S**N
Next best thing to dinner at Highlands
I recently had dinner at Highland Bar and Grill and I was very impressed. I couldn't stop thinking about the grits and needed the recipe. Now I have many others incredible book with great recipes.
2**M
The coconut cake is...
The coconut cake is one of the finest things I’ve ever put in my mouth!
P**X
Disappointing
This book was a disappointment and not cheap. I’m a big fan of southern food but this was just too restaurant oriented. Not suited for a home cook. The intro by Pat Conroy was the best part.
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3 weeks ago