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 Proven al-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.

Binding Type: Hardcover
Publisher: Artisan Publishers
Published: 08/01/2004
ISBN: 9781579652463
Pages: 366
Weight: 4.20lbs
Size: 11.10h x 9.40w x 1.20d
Award: James Beard Foundation Book Awards - Nominee
Award: Pat Conroy Southern Book Prize - Winner
Award: IACP Crystal Whisk Award - Nominee
Award: IACP Crystal Whisk Award - Nominee
Award: Gourmand World Cookbook Awards (USA Only) - Winner

Review Citations: Library Journal 10/15/2004 pg. 84
Publishers Weekly 10/25/2004 pg. 41
People Weekly 11/22/2004 pg. 55
Newsweek 11/29/2004 pg. 73
New York Times 12/05/2004 pg. 35