Frank Stitts Southern Table
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Language: en
Pages: 392
Pages: 392
Type: BOOK - Published: 2004-01-01 - Publisher: Artisan Books
Presents a collection of traditional--and not so traditional--Southern U.S recipes from Alabama chef, Frank Stitt, including fish and shellfish, farm birds and
Language: en
Pages: 296
Pages: 296
Type: BOOK - Published: 2009-01-01 - Publisher: Artisan Books
A companion volume to Frank Stitt's Southern Table introduces the Alabama chef's take on Mediterranean cuisine in a cookbook that presents a variety of Southern
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2009-09-29 - Publisher: Running Press Adult
“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 Sout
Language: en
Pages: 337
Pages: 337
Type: BOOK - Published: 2014-10-21 - Publisher: Artisan
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Se
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2011-10-18 - Publisher: Clarkson Potter
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they
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