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Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food

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Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food Cover

 

Synopses & Reviews

Publisher Comments:

Frank Stitt's Bottega restaurant and café in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." The dishes are "never precious, always inventive" (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin.

Bottega was born from Stitt's lifelong passion for Italy's food and way of life. From his travels, the beloved Southern chef has brought home the rustic simplicity of Italian cuisine and added his own ingenious twists, like the Tabasco sauce he uses to spike a dish of Potato Ravioli with Crawfish and Candied Lemon or the tomato chutney in the Roasted Sweet Pepper Pizza. As one of the South's earliest supporters of regional producers, Stitt makes ample use of local ingredients, inspiring the reader to do the same: "There's no pompano in Venice, but ours, fresh from Apalachicola makes a great cartoccio [baked in a parchment bag]," Stitt writes. "Our Chilton County white peaches make a great bellini."

This deliciously appealing new cookbook--with more than 200 recipes--includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. It's all here. From such signature appetizers as Charred Onion Dip, Parmesan Soufflés, and Crabmeat Bruschetta to delicious crisp-crusted pizzas that infuse Italian classics with American inventiveness.

Freshness and simplicity are key, so expect beautiful salads and pastas, as well as main courses with clean tastes, such as the Duck with Peaches and Moscato or the Tuscan Porterhouse with Lemon, Olive Oil, and Arugula. Bottega's famous dessert menu is also well represented, with recipes such as Zabaglione Meringue Cake, Coconut Pecan Cake, and a simple Warm Cream Cheese Tart with Cinnamon and Almonds.

It could be said that Italians and Alabamians share a love of food that is unadorned. Whether it's ground corn, bitter greens, beans, cured pork, or the day's catch, both cultures respect ingredients for what they are, not for what they might be. And it's this purity of vision that's the hallmark of Stitt's cooking, for which he has been honored with so many awards.

Accompanied by anecdotes from Stitt's many journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."

Synopsis:

In this companion to his first, bestselling cookbook, beloved Southern chef Stitt travels to Italy and brings the best of Mediterranean cuisine back home. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant for the last two decades.

Synopsis:

There are some places worth traveling to just for the food: Rome, Venice . . . and now, Birmingham, Italy.

In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt's mind, the two regions—Italy and the American South—share commonalities. Both native cuisines have a tradition of turning humble ingredients—ground corn, bitter greens, cured pork, the daily catch—into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.

Yet leave it to Stitt to make Italian cuisine his own. "There's no Pompano in Venice, but ours, fresh from Apalachicola, fits into the cartoccio (Italian fish stew) perfectly; our Chilton County white peaches are squeezed by hand for a bellini; our wild Gulf shrimp, oysters, crab, and fish are easily a match for their Mediterranean equivalents," Stitt writes. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Café, for the last two decades—the Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue Cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."

About the Author

Frank Stitt is the chef and owner of Highlands Bar and Grill, 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 and Wine, and Gourmet, where Highlands Bar and Grill has been ranked fifth on its list of fifty best restaurants in America.

Table of Contents

Foreword

Introduction

Cin Cin! And Cheers!

Antipasti

Soups, Salads, Pizzas, and Piadine

Pasta

Fish and Shellfish

Poultry and Meats

Vegetables, Rice, Farro, and Polenta

Desserts

Bottega Basics

Bottega Pantry

Techniques

Tools

Sources

Acknowledgements

Index

Product Details

ISBN:
9781579653026
Author:
Stitt, Frank
Publisher:
Artisan Publishers
With:
Cobbs, Katherine
Photographer:
Hirsheimer, Christopher
Author:
Hirsheimer, Christopher
Subject:
Cookery, italian
Subject:
Bottega Restaurant and Cafe
Subject:
Regional & Ethnic - Italian
Subject:
Italian
Subject:
Cooking and Food-Italian
Copyright:
Edition Description:
Hardback
Publication Date:
20090131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
269
Dimensions:
11.0 x 9.0 in

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Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » United States » Southern

Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food Sale Hardcover
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$12.98 In Stock
Product details 269 pages Artisan Publishers - English 9781579653026 Reviews:
"Synopsis" by , In this companion to his first, bestselling cookbook, beloved Southern chef Stitt travels to Italy and brings the best of Mediterranean cuisine back home. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant for the last two decades.
"Synopsis" by ,
There are some places worth traveling to just for the food: Rome, Venice . . . and now, Birmingham, Italy.

In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt's mind, the two regions—Italy and the American South—share commonalities. Both native cuisines have a tradition of turning humble ingredients—ground corn, bitter greens, cured pork, the daily catch—into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.

Yet leave it to Stitt to make Italian cuisine his own. "There's no Pompano in Venice, but ours, fresh from Apalachicola, fits into the cartoccio (Italian fish stew) perfectly; our Chilton County white peaches are squeezed by hand for a bellini; our wild Gulf shrimp, oysters, crab, and fish are easily a match for their Mediterranean equivalents," Stitt writes. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Café, for the last two decades—the Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue Cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."

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