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Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditionsby Chris Hastings
Synopses & Reviews
Seasonality is the cornerstone to our menu-planning success,” says Chef Chris Hastings. The Hot and Hot Fish Club Restaurant is one of the best in the South because it only uses the finest and freshest ingredients in their recipes. From the fresh-caught Pacific seafood flown in from Osprey Seafood in San Francisco to the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot goes to great lengths to make sure that what goes into every dish is always fresh and in season.
The Hot and Hot Fish Club Cookbook contains more than 200 creative and delicious recipes that are organized to reflect the seasonal nature of local ingredients. It features profiles of dozens purveyors who supply the restaurant with the freshest ingredients. With more than 50 full-color photographs, lifestyle menus complete with wine and beer pairings, and a sourcing section, The Hot and Hot Fish Club Cookbook is your guide to preparing exquisite, fresh cuisine from the hottest restaurant in the South.
"Husband-and-wife team Chris and Idie showcase the best offerings of their Birmingham, Ala. — based restaurant, the Hot and Hot Fish Club. More than a cookbook, this is a personal tribute to seasonal offerings and the hardworking, dedicated purveyors who supply the restaurant with the freshest ingredients. The authors focus on honest, unassuming dishes with a Southern flair that highlight rather than bury the natural flavors of the ingredients. Organized by month and availability, recipes include rabbit tamales with black bean salsa, the unusual hot and hot tomato salad, which is topped by a crispy bacon strip, seared foie gras with brioche bread and wild persimmon jam, and pomegranate sorbet. Their dishes are not unfamiliar yet are distinctive, such as their devil's food cake, which includes grated red beets. Dispersed throughout are sidebars on cleaning soft-shell crabs, roasting whole pigs and wading for watercress along with family stories that convey the Hastings passion for and connection with food. They include a useful section on basic recipes, including not only the standard stocks, sauces and vinaigrettes, but also crme frache, risotto and hush puppies." Publishers Weekly (Copyright Reed Business Information, Inc.)
About the Author
Chris Hastings graduated from the Johnson and Wales Culinary School in Providence in 1984. He won a gold medal in the 1985 Atlanta Culinary.
Idie Hastings attended the California Culinary Academy and worked at Jeremiah Towers famed Stars Café and Wolfgang Pucks Postrio. She honed her skills as a baker at Patisserie Francaise. In 1995, the Hastings returned to the South and opened the Hot and Hot Fish Club. Idie and Chris live in Birmingham with their two sons.
Please visit them at www.hotandhotfishclub.com.
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