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Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions-Chris Hastings, Idie Hastings, Katherine Cobbs

  • Title: Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions
  • Author: Chris Hastings, Idie Hastings, Katherine Cobbs
  • Released: 2009-09-29
  • Language:
  • Pages: 400
  • ISBN: 0762435526
  • ISBN13: 978-0762435524
  • ASIN: 0762435526

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From Publishers Weekly Husband-and-wife team Chris and Idie showcase the best offerings of their Birmingham, Ala.–based restaurant, the Hot and Hot Fish Club. More than a cookbook, this is a personal tribute to seasonal offerings and the hardworking, dedicated purveyors who supply the restaurant with the freshest ingredients. The authors focus on honest, unassuming dishes with a Southern flair that highlight rather than bury the natural flavors of the ingredients. Organized by month and availability, recipes include rabbit tamales with black bean salsa, the unusual hot and hot tomato salad, which is topped by a crispy bacon strip, seared foie gras with brioche bread and wild persimmon jam, and pomegranate sorbet. Their dishes are not unfamiliar yet are distinctive, such as their devil's food cake, which includes grated red beets. Dispersed throughout are sidebars on cleaning soft-shell crabs, roasting whole pigs and wading for watercress along with family stories that convey the Hastings passion for and connection with food. They include a useful section on basic recipes, including not only the standard stocks, sauces and vinaigrettes, but also crème fraîche, risotto and hush puppies. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review Modesto Bee, October 6, 2009
“It's a gorgeous book that should inspire readers to discover what's in their own back yard.”

Library Journal, 10/09
“Recommended for cooks who want to wow their guests this holiday season.”

Contra Costa Times, November 18, 2009
“…the book, which could masquerade as a coffee table tome, brims with seasonal recipes and beautiful images. We may not be up for roasting an entire pig — although now we know how — but we're eager to try, oh, about 100 of the other recipes…”

Aram Bakshian Jr., Wall Street Journal, 12/19/09
"The book's recipes, from appetizers to desserts, are complemented by sections on basic cooking techniques, dressings and marinades, and side dishes. Everything in this beautifully designed volume is in keeping with the spirit of its co-authors, whose credo is: 'For us food is magic.'"

The Atlanta Journal-Constitution
, 6/10/10
“A Celebration of food, family and traditions.’…that’s the subtitle… and it’s a perfect description of the breadth of delights contained in the pages of this joyful compendium of Southern Cuisine.”
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