Frank Stitt's Southern Table

by Frank Stitt, Pat Conroy (Foreword), Christopher Hirsheimer (Photographer)

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.

Genres: Cookbooks, Cooking, Food, Southern, Reference, Nonfiction

384 pages, Hardcover

First published August 1, 2004

Reviews

[Ava Catherine · Rating 5 out of 5]

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.

[Brooke Maedel · Rating 5 out of 5]

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.

[Sharon Wildfang · Rating 5 out of 5]

I borrowed this book from the library. The book was so beautiful and the recipes look so delicious - I bought a book for myself!

[Deb · Rating 3 out of 5]

Fun to peruse. The book wasn't intriguing enough to inspire me to cook any of the recipes. However, I would be interested in visiting the author's Birmingham restaurant. In other words, it didn't make me want to cook, but it did make me want to eat.

[Leslie · Rating 4 out of 5]

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 restaurant every day on my daily after-work walk up and down Highland. I really need to eat there again, especially since it was listed as one of the top five restaurants in the nation.

But I digress...this cookbook is really good. Frank Stitt tells us about the history of his restaurant, how he got started, and his cooking philosophy. Basically, he believes in using the freshest locally grown produce out there, preferably organic. I should probably try one of these recipes myself. I have no excuse, seeing as my library owns two copies. Mmmmm.

[Brett · Rating 4 out of 5]

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..

[Karla · Rating 5 out of 5]

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.

[Anna · Rating 3 out of 5]

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.

[Erin · Rating 5 out of 5]

Some might find it odd to 'read' a cookbook, but this is delicious in every way!

[Rachael Hodson (still skiing) · Rating 4 out of 5]

Great recipes by an even greater chef. I love regional cookbooks and this one is a worthy contender.

[Kristi · Rating 4 out of 5]

Delicious recipes! We love the poached egg salad(lots of steps!) and the spicy baked oysters! Always a pleasure to support a local talent!

[Cheryl Schibley · Rating 4 out of 5]

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.

[Paul · Rating 5 out of 5]

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.

[Heather · Rating 5 out of 5]

A beautiful book full of delicious things.

[Rebecca Tolley · Rating 4 out of 5]

read my review on my food blog: http://www.potlikkery.com/2004/11/sup...