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 Provença...
Details Frank Stitt's Southern Table
Reviews Frank Stitt's Southern Table
- 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 ...
- 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.
- 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.
- 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 hi...
- 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.
- I got this book because Lottie & Doof called it inspiring - but skimming through it I didn't find it to be inspiring or relevant. Sure I'd love to eat his food but I'm not that interested in cooking it. I didn't find many vegetable-centered seasonal recipes.
- 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..
- 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.
- Great recipes by an even greater chef. I love regional cookbooks and this one is a worthy contender.
- Delicious recipes! We love the poached egg salad(lots of steps!) and the spicy baked oysters! Always a pleasure to support a local talent!
- 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.
- Some might find it odd to 'read' a cookbook, but this is delicious in every way!
- 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.
- 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.
- A beautiful book full of delicious things.