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Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Foodby Frank Stitt
Synopses & Reviews
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 regionsand#8212;Italy and the American Southand#8212;share commonalities. Both native cuisines have a tradition of turning humble ingredientsand#8212;ground corn, bitter greens, cured pork, the daily catchand#8212;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. andquot;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,andquot; 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 Cafandeacute;, for the last two decadesand#8212;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 andquot;the best chef in America.andquot;
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.
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
Cin Cin! And Cheers!
Soups, Salads, Pizzas, and Piadine
Fish and Shellfish
Poultry and Meats
Vegetables, Rice, Farro, and Polenta
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