Frank Stitt's Southern Table Ingrid Hoffmann most of all

most of all

balsamic onions

The gluten-free recipes use whole grains like quinoa

In this volume

smoothies and Hot Toddies

Frank Stitt's Southern Table Ingrid Hoffmann most of allR. 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