Tuesday, December 23, 2008

Frank Stitts Southern Table or Fondue

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     6
Celebratory 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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