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193rd out of 696 books
—
665 voters
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill
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 favorit...more
Now, Alabama's favorit...more
Hardcover, 366 pages
Published
August 1st 2004
by Artisan Publishers
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Ditto what my sister said! The stories included in this cookbook remind me of how wonderful it is to have grown up in the South and to have a family that likes to connect over a meal.
I got an autographed copy for my mother from the Alabama Booksmith, but who knows if she will ever make anything in the cookbook. I have only eaten at this restaurant once--on prom night. When my date (who is now a Maronnite priest) asked if he could take me there, my mother was shocked. I had never heard of the place; I just said it sounded good to me. It was sooo good. We sat in the front window; me in my pink strapless prom dress and him in his tux. Years later I would walk past the restauran...more
This cookbook is inspiring, informative, and fun to read. I have read mine from cover to cover, and loved every bit. The food ranges from simple to somewhat sophisticated; however, the directions are written with such clarity that even a novice can turn out a lovely meal. But the stories about the food and the bar and grill are delightful. This is one of my very favorite food/cookbooks, and my friends and family members have received quite a few tasty meals courtesy of this book.
Oh Frank! A friend of mine. He and his wife Pardis have changed the way Birmingham, if not the South look at cooking.
Give this as a gift and know that this book is about honest local cooking.
A true talent presented perfectly.
Give this as a gift and know that this book is about honest local cooking.
A true talent presented perfectly.
Page 223...The Roast Pork Loin Stuffed with Rosemary, Bacon and Onions. Wow! Cooked this a couple of times and it has gotten rave reviews each time. You can prepare some of it the day before if you are having a brunch.
Hands down, my favorite cook book. Gorgeously photographed, and the seasonality of most food sources is thoroughly explained. Fantastic recipes. You will never regret buying this one.
Nov 20, 2008
Kristi
rated it
4 of 5 stars
Recommends it for:
people who enjoy cooking fabulous food
Recommended to Kristi by:
mother-in-law
Delicious recipes! We love the poached egg salad(lots of steps!) and the spicy baked oysters! Always a pleasure to support a local talent!
read my review on my food blog: http://www.potlikkery.com/2004/11/sup...
A beautiful book full of delicious things.
This book never fails to inspire me. I picked it up years ago from the library and had to own it. Everything I've made from it has endured in my repertoire. The cole slaw recipe alone has become a standby that my family loves and is always a big hit when I take it on the road. Simple, clear, direct food with snap, spice and class. Even so, the stuff is unpretentious and authentic. Sometimes, I just look at the book to feel closer to summer. I hope to eat in his restaurant one day!
For those of us living in the south, great updates on traditions. This is about taking southern food and elevating it to art. The cornbread is out of this world, who'd a thunk cornbread could be. This gets a Brett's Food Choice Award..
This cookbook was absolutely beautiful. That's about all I can say right now since I haven't tried any of the recipes. The layout and photographs were lovely and I enjoyed reading both the recipes and commentary.
Mar 11, 2010
Cheryl Schibley
rated it
4 of 5 stars
Recommends it for:
southern cooks
Shelves:
cookbooks,
memoir-biography
A great southern cookbook but on the gourmet side of southern cooking. The famous author, Pat Conroy, "Prince of Tides" met Frank Stitt on a plane and they became good friends.
More interesting than his recipes are his comments about the overall race relations in the South and his influence on them. They seem a little idealized.
Great recipes by an even greater chef. I love regional cookbooks and this one is a worthy contender.
Some might find it odd to 'read' a cookbook, but this is delicious in every way!
Jun 09, 2013
Ari Pettit
marked it as to-read
May 20, 2013
Misty
marked it as to-read
May 18, 2013
Nancy
marked it as to-read
May 15, 2013
Barbara
marked it as to-read
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