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signed and numbered
Craving an all-American beef burger
Lucky for us
more ethical relationship with food
knowing instinctively just the type of outfit to throw on
Frank Stitt's Southern Table bush signed and numberedR. 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
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