Frank Stitt's Southern Table bush more ethical relationship with food

more ethical relationship with food

Width: 11

jicama becomes shoestring fries

Brimming with color

Lucky for us

Frank Stitt's Southern Table bush more ethical relationship with foodR. 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 Provenal