Frank Stitt's Southern Table: Recipes from the Highlands Bar and Grill
Author: Frank Stitt
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.
The New York Times - Korby Cummer
In this handsome book, Stitt offers the sort of food you want to make and eat right away: pork chops and brochettes with creamy grits and Maker's Mark bourbon sauce, lemon buttermilk chess tart with a cornmeal-flecked butter crust.
Publishers Weekly
"I have eaten at the Highlands Bar and Grill more than twenty times and have never had a single dish that was not superb," gushes novelist Conroy in his laudatory introduction to this sumptuous journey through one man's passion for fine food, dining pleasure and life's good stuff. The book bursts with mouthwatering recipes for Stitt's take on low country cooking seen through the lens of his Proven al training (he learned the latter at Alice Waters's legendary Chez Panisse in San Francisco). Throughout, Stitt, chef and owner of the Birmingham, Ala., eatery, preaches the gospel of using fresh ingredients. Exotic spices from Asia and the Middle East meet down home succotash and humble cornbread, bringing the food Stitt learned about at his mother's elbow firmly into the 21st century. Each main course recipe, from simple favorites (Flounder with Clam Chowder Sauce) to complex show stoppers (Quail Stuffed with Cornbread and Figs with Molasses Vinaigrette) is accompanied by a brief list of suitable accompanying wines. Christopher Hirshiemer's photos incite drooling, and the deluxe four-color printing throughout the book will beckon to the hungry. A restaurateur of estimable success, Stitt remains humble. He glories in nature's bounty and the talent of his mentors and employees, and generously shares it all in this marvelous book. (Oct.) Copyright 2004 Reed Business Information.
Library Journal
Winner of a James Beard Award for Best Chef of the Southeast, Stitt has compiled an admirable collection of recipes, anecdotes, and memories that portray his passion for food and cooking. The third-generation Alabamian experienced a variety of cuisines and great restaurants through travels with his parents. While working for Alice Waters in Berkeley, CA, and Richard Olney in France, he developed his culinary skills and deepened his appreciation for fresh, local ingredients. He eventually opened Highlands Bar & Grill in Birmingham, which for the past 20 years has served its devoted clientele a satisfying array of Southern dishes prepared with a decidedly French flair. These are clearly reproduced here with pairing suggestions for wines and beers and (often) with color photographs (not seen). The narrative is nostalgic and homespun. Recommended for larger public libraries and collections with a focus on contemporary Southern cooking.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2004 Reed Business Information.
Interesting textbook: Four Handed Dentistry or Mandates and Democracy
Fondue
Author: Lou Seibert Pappas
Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Best-selling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entr e options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!
Table of Contents:
Introduction 6Celebratory Menus 8
Equipment 12
Safety Guidelines 12
Techniques 13
Serving Fondue 14
Etiquette 14
Cheese Fondues 15
Classic Swiss Cheese Fondue Neuchateloise 17
Scotch Highland Fondue 18
Lobster Gruyere Fondue 19
Jarlsberg-Crab Fondue 20
Bavarian Beer Fondue 22
Norman Cheese and Apple Fondue 25
Fonduta 26
Dutch Caramelized Onion-Smoked Gouda Fondue 27
Tuscan Cheese Fondue 29
Mexican Green Chile Fondue 30
Queso Fundido 32
Welsh Rarebit 33
Bagna Cauda 35
Oregon Fruit Harvest Buttermilk Fondue 36
Entree Fondues 37
Filet Mignon and Shrimp Fondue 38
Beef Bourguignonne Fondue 40
Beef Teriyaki Fondue 41
Greek Island Lamb Fondue 42
Lamb Curry Fondue 43
Shabu-Shabu 45
Asian Duck and Vegetables in Broth 47
Chinese Steamboat 48
Hawaiian Pork Fondue 51
Indonesian Turkey or Pork Sate 52
Beach Lover's Fish Pot 55
Scallop, Shrimp, and Fish Fondue 57
Salmon Dinner in a Pot 58
Japanese Tempura, Fondue Style 60
Seafood Fondue 62
Chicken and Baby Vegetables in Broth 63
Sauces 64
Chutney-Curry Sauce 65
Horseradish-Sour Cream Sauce 65
Blender Hollandaise Sauce 66
Bearnaise Sauce 66
Tomato Cocktail Sauce 67
Sour Cream-Dill Sauce 67
Aioli 68
Remoulade Sauce 68
Sesame-Cilantro Sauce 70
Soy-Wasabi Sauce 70
Chile-Peanut Sauce 72
Ponzu 72
Tarragon-Mustard Mayonnaise 73
Basil Pesto 73
Teriyaki Sauce 74
Sun-Dried Tomato-Balsamic Sauce 74
Yogurt Sauce with Mint, Cilantro, or Oregano 75
Thousand Island Sauce 75
Dessert Fondues 76
Chocolate-Orange Fondue 77
Classic Chocolate Fondue 79
Cappuccino Fondue 80
White Chocolate-Almond Fondue 83
Chocolate-Hazelnut Fondue 84
Chocolate-Peanut Fondue 85
Caramel-Pecan Fondue 86
Butterscotch Fondue 88
Blackberry-Balsamic Fondue 89
Candied Ginger, Lemon, and Cream Cheese Fondue 91
Raspberry Fondue 93
Index 94
Table of Equivalents 96
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