Frank Stitt's Southern Table

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 ProvenYal-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.

Frank Stitt is the chef and owner of Highlands Bar and Grill, Cafe Bottega, and Chez Fonfon restaurants, all located in Birmingham, Alabama. He has won the James Beard Award for Best Chef of the Southeast and has been featured in numerous newspapers and magazines, including The New York Times, USA Today, Bon Appetit, Food & Wine, and Gourmet, where Highlands Bar and Grill was ranked fifth on its list of the fifty best restaurants in America