Companion cookbook to the Public Television series. This book follows the adventures of Chefs A' Field across the country, highlighting the recipes featured on the popular public television series. Praised by Julia Child for its "wonderful and refreshing focus," this new tour-de-force cooking series takes us on a glorious culinary journey, exploring the vital relationship between top chefs and their food sources and tracing the origins of great meals from the forests, farms and waters of America. 
Featuring creations from twelve nationally recognized chefs, the Chefs A' Field cookbook contains twenty-seven recipes made with fresh, seasonal ingredients combined in exciting ways. More than just a cookbook, sections on the chefs, farmers, organics, produce shopping and seafood are also included.

Chefs A' Field Cookbook

Stitt, Frank

Schreiber, Cory

O’Connell, Patrick

Des Jardins, Traci

Cookbooks, Food & Wine

Channel 9 Corp

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-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.

Frank Stitt's Southern Table

Cooking by Ingredient

Artisan

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Books by Stitt, Frank