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 Provencal-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.
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