Average Reviews:
(More customer reviews)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.
Click Here to see more reviews about: 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 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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