"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 regionsâItaly and the American Southâshare commonalities. Both native cuisines have a tradition of turning humble ingredientsâground cor ..."
"SEBA Award Winner SIBA Award Winner R. 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-awaite ..."
"Everybody has one in their collection You know one of those old spiral or plastic tooth bound cookbooks sold to support a high school marching band a church or the local chapter of the Junior League These recipe collections reflect with unimpeachable authenticity the dishes that define communities chicken and dumplings macaroni and cheese chess pie When the Southern Foodways Alliance began curating a cookbook it was to these spiral boun ..."
James Wright(1st Edition) The Heart of the Light (Under Discussion) by Peter Stitt, Frank Graziano Paperback, 428 Pages, Published 1990 by Univ Of Michigan Pr ISBN-13: 978-0-472-06403-8, ISBN: 0-472-06403-7
James Wright The Heart of the Light (Under Discussion) by James Wright , Peter Stitt , Frank Graziano Hardcover, 428 Pages, Published 1990 by University Of Michigan Press ISBN-13: 978-0-472-09403-5, ISBN: 0-472-09403-3
James Wright a Profile by Frank Graziano , Peter Stitt Paperback, 152 Pages, Published 1990 by University Of Michigan Press ISBN-13: 978-0-472-08156-1, ISBN: 0-472-08156-X