Frank Stitt's Southern Table
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R. W. Apple, Jr., of The New York Timescredits 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.
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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.
Liked Frank Stitt's Southern Table? Here’s where I’d start.
These suit anyone who liked Frank Stitt's Southern Table. Sign in and mark a few books for picks shaped around your own taste.
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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks Shares cookbooks, cooking, food -
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The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners Shares cookbooks, cooking, food
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Back Home with the Neelys: Comfort Food from Our Southern Kitchen to Yours
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The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese
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Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family