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Frank Stitt's Bottega Favorita

Hardcover |English |1579653022 | 9781579653026

Frank Stitt's Bottega Favorita

Hardcover |English |1579653022 | 9781579653026
Overview
Frank Stitt’s Bottega restaurant and café in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." The dishes are "never precious, always inventive" (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin.Bottega was born from Stitt's lifelong passion for Italy's food and way of life. From his travels, the beloved Southern chef has brought home the rustic simplicity of Italian cuisine and added his own ingenious twists, like the Tabasco sauce he uses to spike a dish of Potato Ravioli with Crawfish and Candied Lemon or the tomato chutney in the Roasted Sweet Pepper Pizza. As one of the South’s earliest supporters of regional producers, Stitt makes ample use of local ingredients, inspiring the reader to do the same: "There’s no pompano in Venice, but ours, fresh from Apalachicola makes a great cartoccio [baked in a parchment bag]," Stitt writes. "Our Chilton County white peaches make a great bellini."This deliciously appealing new cookbook—with more than 200 recipes—includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. It’s all here. From such signature appetizers as Charred Onion Dip, Parmesan Soufflés, and Crabmeat Bruschetta to delicious crisp-crusted pizzas that infuse Italian classics with American inventiveness.Freshness and simplicity are key, so expect beautiful salads and pastas, as well as main courses with clean tastes, such as the Duck with Peaches and Moscato or the Tuscan Porterhouse with Lemon, Olive Oil, and Arugula. Bottega’s famous dessert menu is also well represented, with recipes such as Zabaglione Meringue Cake, Coconut Pecan Cake, and a simple Warm Cream Cheese Tart with Cinnamon and Almonds.It could be said that Italians and Alabamians share a love of food that is unadorned. Whether it’s ground corn, bitter greens, beans, cured pork, or the day’s catch, both cultures respect ingredients for what they are, not for what they might be. And it’s this purity of vision that’s the hallmark of Stitt’s cooking, for which he has been honored with so many awards.Accompanied by anecdotes from Stitt’s many journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."--This text refers to an out of print or unavailable edition of this title.
ISBN: 1579653022
ISBN13: 9781579653026
Author: Frank Stitt
Publisher: Artisan
Format: Hardcover
PublicationDate: 2009-01-01
Language: English
Edition: 0
PageCount: 269
Dimensions: 9.38 x 1.08 x 11.32 inches
Weight: 60.8 ounces
Frank Stitt’s Bottega restaurant and café in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." The dishes are "never precious, always inventive" (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin.Bottega was born from Stitt's lifelong passion for Italy's food and way of life. From his travels, the beloved Southern chef has brought home the rustic simplicity of Italian cuisine and added his own ingenious twists, like the Tabasco sauce he uses to spike a dish of Potato Ravioli with Crawfish and Candied Lemon or the tomato chutney in the Roasted Sweet Pepper Pizza. As one of the South’s earliest supporters of regional producers, Stitt makes ample use of local ingredients, inspiring the reader to do the same: "There’s no pompano in Venice, but ours, fresh from Apalachicola makes a great cartoccio [baked in a parchment bag]," Stitt writes. "Our Chilton County white peaches make a great bellini."This deliciously appealing new cookbook—with more than 200 recipes—includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. It’s all here. From such signature appetizers as Charred Onion Dip, Parmesan Soufflés, and Crabmeat Bruschetta to delicious crisp-crusted pizzas that infuse Italian classics with American inventiveness.Freshness and simplicity are key, so expect beautiful salads and pastas, as well as main courses with clean tastes, such as the Duck with Peaches and Moscato or the Tuscan Porterhouse with Lemon, Olive Oil, and Arugula. Bottega’s famous dessert menu is also well represented, with recipes such as Zabaglione Meringue Cake, Coconut Pecan Cake, and a simple Warm Cream Cheese Tart with Cinnamon and Almonds.It could be said that Italians and Alabamians share a love of food that is unadorned. Whether it’s ground corn, bitter greens, beans, cured pork, or the day’s catch, both cultures respect ingredients for what they are, not for what they might be. And it’s this purity of vision that’s the hallmark of Stitt’s cooking, for which he has been honored with so many awards.Accompanied by anecdotes from Stitt’s many journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."--This text refers to an out of print or unavailable edition of this title.

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  • Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may but the dust cover may be missing. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable.

Note: Some electronic material access codes are valid only for one user. For this reason, used books, including books listed in the Used – Like New condition, may not come with functional electronic material access codes.

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The usual time for processing an order is 24 hours (1 business day), but may vary depending on the availability of products ordered. This period excludes delivery times, which depend on your geographic location.

Estimated delivery times:

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Shipping method varies depending on what is being shipped.  

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If your package has been delivered in a PO Box, please note that we are not responsible for any damage that may result (consequences of extreme temperatures, theft, etc.). 

If you have any questions regarding shipping or want to know about the status of an order, please contact us or email to support@stevensbooks.com.

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To complete your return, we require a tracking number, which shows the items which you already returned to us.
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Overview
Frank Stitt’s Bottega restaurant and café in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." The dishes are "never precious, always inventive" (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin.Bottega was born from Stitt's lifelong passion for Italy's food and way of life. From his travels, the beloved Southern chef has brought home the rustic simplicity of Italian cuisine and added his own ingenious twists, like the Tabasco sauce he uses to spike a dish of Potato Ravioli with Crawfish and Candied Lemon or the tomato chutney in the Roasted Sweet Pepper Pizza. As one of the South’s earliest supporters of regional producers, Stitt makes ample use of local ingredients, inspiring the reader to do the same: "There’s no pompano in Venice, but ours, fresh from Apalachicola makes a great cartoccio [baked in a parchment bag]," Stitt writes. "Our Chilton County white peaches make a great bellini."This deliciously appealing new cookbook—with more than 200 recipes—includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. It’s all here. From such signature appetizers as Charred Onion Dip, Parmesan Soufflés, and Crabmeat Bruschetta to delicious crisp-crusted pizzas that infuse Italian classics with American inventiveness.Freshness and simplicity are key, so expect beautiful salads and pastas, as well as main courses with clean tastes, such as the Duck with Peaches and Moscato or the Tuscan Porterhouse with Lemon, Olive Oil, and Arugula. Bottega’s famous dessert menu is also well represented, with recipes such as Zabaglione Meringue Cake, Coconut Pecan Cake, and a simple Warm Cream Cheese Tart with Cinnamon and Almonds.It could be said that Italians and Alabamians share a love of food that is unadorned. Whether it’s ground corn, bitter greens, beans, cured pork, or the day’s catch, both cultures respect ingredients for what they are, not for what they might be. And it’s this purity of vision that’s the hallmark of Stitt’s cooking, for which he has been honored with so many awards.Accompanied by anecdotes from Stitt’s many journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."--This text refers to an out of print or unavailable edition of this title.
ISBN: 1579653022
ISBN13: 9781579653026
Author: Frank Stitt
Publisher: Artisan
Format: Hardcover
PublicationDate: 2009-01-01
Language: English
Edition: 0
PageCount: 269
Dimensions: 9.38 x 1.08 x 11.32 inches
Weight: 60.8 ounces
Frank Stitt’s Bottega restaurant and café in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." The dishes are "never precious, always inventive" (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin.Bottega was born from Stitt's lifelong passion for Italy's food and way of life. From his travels, the beloved Southern chef has brought home the rustic simplicity of Italian cuisine and added his own ingenious twists, like the Tabasco sauce he uses to spike a dish of Potato Ravioli with Crawfish and Candied Lemon or the tomato chutney in the Roasted Sweet Pepper Pizza. As one of the South’s earliest supporters of regional producers, Stitt makes ample use of local ingredients, inspiring the reader to do the same: "There’s no pompano in Venice, but ours, fresh from Apalachicola makes a great cartoccio [baked in a parchment bag]," Stitt writes. "Our Chilton County white peaches make a great bellini."This deliciously appealing new cookbook—with more than 200 recipes—includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. It’s all here. From such signature appetizers as Charred Onion Dip, Parmesan Soufflés, and Crabmeat Bruschetta to delicious crisp-crusted pizzas that infuse Italian classics with American inventiveness.Freshness and simplicity are key, so expect beautiful salads and pastas, as well as main courses with clean tastes, such as the Duck with Peaches and Moscato or the Tuscan Porterhouse with Lemon, Olive Oil, and Arugula. Bottega’s famous dessert menu is also well represented, with recipes such as Zabaglione Meringue Cake, Coconut Pecan Cake, and a simple Warm Cream Cheese Tart with Cinnamon and Almonds.It could be said that Italians and Alabamians share a love of food that is unadorned. Whether it’s ground corn, bitter greens, beans, cured pork, or the day’s catch, both cultures respect ingredients for what they are, not for what they might be. And it’s this purity of vision that’s the hallmark of Stitt’s cooking, for which he has been honored with so many awards.Accompanied by anecdotes from Stitt’s many journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."--This text refers to an out of print or unavailable edition of this title.

Books - New and Used

The following guidelines apply to books:

  • New: A brand-new copy with cover and original protective wrapping intact. Books with markings of any kind on the cover or pages, books marked as "Bargain" or "Remainder," or with any other labels attached, may not be listed as New condition.
  • Used - Good: All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.
  • Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may but the dust cover may be missing. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable.

Note: Some electronic material access codes are valid only for one user. For this reason, used books, including books listed in the Used – Like New condition, may not come with functional electronic material access codes.

Shipping Fees

  • Stevens Books offers FREE SHIPPING everywhere in the United States for ALL non-book orders, and $3.99 for each book.
  • Packages are shipped from Monday to Friday.
  • No additional fees and charges.

Delivery Times

The usual time for processing an order is 24 hours (1 business day), but may vary depending on the availability of products ordered. This period excludes delivery times, which depend on your geographic location.

Estimated delivery times:

  • Standard Shipping: 5-8 business days
  • Expedited Shipping: 3-5 business days

Shipping method varies depending on what is being shipped.  

Tracking
All orders are shipped with a tracking number. Once your order has left our warehouse, a confirmation e-mail with a tracking number will be sent to you. You will be able to track your package at all times. 

Damaged Parcel
If your package has been delivered in a PO Box, please note that we are not responsible for any damage that may result (consequences of extreme temperatures, theft, etc.). 

If you have any questions regarding shipping or want to know about the status of an order, please contact us or email to support@stevensbooks.com.

You may return most items within 30 days of delivery for a full refund.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

Several types of goods are exempt from being returned. Perishable goods such as food, flowers, newspapers or magazines cannot be returned. We also do not accept products that are intimate or sanitary goods, hazardous materials, or flammable liquids or gases.

Additional non-returnable items:

  • Gift cards
  • Downloadable software products
  • Some health and personal care items

To complete your return, we require a tracking number, which shows the items which you already returned to us.
There are certain situations where only partial refunds are granted (if applicable)

  • Book with obvious signs of use
  • CD, DVD, VHS tape, software, video game, cassette tape, or vinyl record that has been opened
  • Any item not in its original condition, is damaged or missing parts for reasons not due to our error
  • Any item that is returned more than 30 days after delivery

Items returned to us as a result of our error will receive a full refund,some returns may be subject to a restocking fee of 7% of the total item price, please contact a customer care team member to see if your return is subject. Returns that arrived on time and were as described are subject to a restocking fee.

Items returned to us that were not the result of our error, including items returned to us due to an invalid or incomplete address, will be refunded the original item price less our standard restocking fees.

If the item is returned to us for any of the following reasons, a 15% restocking fee will be applied to your refund total and you will be asked to pay for return shipping:

  • Item(s) no longer needed or wanted.
  • Item(s) returned to us due to an invalid or incomplete address.
  • Item(s) returned to us that were not a result of our error.

You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).

If you need to return an item, please Contact Us with your order number and details about the product you would like to return. We will respond quickly with instructions for how to return items from your order.


Shipping Cost


We'll pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.). In other cases, you will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund.

Depending on where you live, the time it may take for your exchanged product to reach you, may vary.

If you are shipping an item over $75, you should consider using a trackable shipping service or purchasing shipping insurance. We don’t guarantee that we will receive your returned item.

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