Frank Stitt's
Southern Table

From the Inside Flap

"Frank Stitt's Southern Table features the distinctive recipes of one of America's most original culinary voices, an award winning third-generation Alabamian whose travels around the world brought into focus the uniqueness of the food back home.

In addition to regional recipes executed with finesse, Frank Stitt's Southern Table profiles those people, places, and events that shape, and are shaped by, the culinary traditions of the South: and annual winter quail hunt amid the south Georgia pines; early-morning bartering among the produce vendors at the Alabama Farmers' Market; Buddy "the Watermelon King" Payton, who can read a watermelon the way a palm reader reads the lines of your hand; the laden farmhouse table Stitt sat at as a child.

In personal essays—and odes to favorite ingredients—Frank Stitt's Alabama reveals itself to us.

At Highlands Bar and Grill, Stitt embraces these southern traditions and blends them with worldly flavors and humble elegance. The result is food that no one anywhere can resist.

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

Excerpted from Frank Stitt's Southern Table, Copyright: Artisan, 2004.