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Frank Stitt's Bottega Favorita Hardcover – January 1, 2009


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Product Details

  • Hardcover: 269 pages
  • Publisher: Artisan (January 1, 2009)
  • Language: English
  • ISBN-10: 1579653022
  • ISBN-13: 978-1579653026
  • Product Dimensions: 9.1 x 11.1 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #87,468 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

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.

About the Author

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Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon, all located in Birmingham, Alabama. He has won the James Beard Award for the Best Chef of the Southeast and was inducted into the James Beard Foundation’s "Who's Who of Food and Beverage" in 2011. He received the Lifetime Achievement Award from the Southern Foodways Alliance for his elevation of Southern cuisine and his early advocacy of locally-grown food. He is the author of Frank Stitt's Southern Table and Frank Stitt's Bottega Favorita.


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Customer Reviews

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I can't wait to try some of the recipes!
Emily Mcgivaren
I purchased 4 copies of Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food as gifts for the holidays.
R. Walley
Beautiful illustrations and easy to follow instructions.
Southern Lady

Most Helpful Customer Reviews

10 of 11 people found the following review helpful By John Goecke on December 5, 2008
Format: Hardcover Verified Purchase
I'm a big fan of Frank Stitt's first "Southern Table" cookbook. Don't think that he is limited only to Southern dishes. His new book is a great companion to the first book and offers a fresh approach to classic Italian dishes. One of my top choices for best new cookbook of the year.
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7 of 7 people found the following review helpful By R. Walley on January 6, 2009
Format: Hardcover
I purchased 4 copies of Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food as gifts for the holidays. I found myself resisting wrapping a copy because I was so caught up in reading through it! When I moved to Birmingham, Alabama, nine years ago, I found that Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill was a staple in kitchens of all of our friends. After eating at Frank Stitt's Highlands Bar and Grill, I knew why. He combines ingredients and courses in a way that is completely European, American, and Southern all at the same time. Frank's other restaurant, Bottega, takes Italian and gives it a nice Southern accent. I was pleased that "Bottega Favorita" included most of my favorites from the restaurant, including the wonderful pizzas and sandwiches there. Also, the recipes are not impossible for the casual chef. You probably will not have to hunt high and low for ingredients in specialty food stores. The photographs in the book are beautiful, too. This book really encourages you to attempt some of these wonderful dishes.

For anyone visiting the Birmingham area for a few days, I highly recommend both Highlands and Bottega for dining. You will not go home disappointed!
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2 of 2 people found the following review helpful By G. Lane on February 22, 2009
Format: Hardcover Verified Purchase
This is just another of Frank Stitt's masterpieces. It is a beautiful and functional cookbook, and it would be a welcome addition to anyone's kitchen. He is a phenomenal chef, his restaurants are world famous, and now so are his cookbooks. Birmingham, Alabama, and the South should be proud of what he as done to promote them. This book is highly recommended for anyone anywhere.
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4 of 5 people found the following review helpful By Emily Mcgivaren on January 7, 2009
Format: Hardcover Verified Purchase
I actually bought this for someone else but recieved it as a gift for Christmas. I can't wait to try some of the recipes! I know that I can't do Frank Stitt justice but I will sure try. Even if you are not a cook it's a beautiful cookbook to thumb through. I love Bottega and now I can have it at home!!!
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1 of 1 people found the following review helpful By Southern Lady on February 18, 2009
Format: Hardcover
This is an amazing cookbook. Beautiful illustrations and easy to follow instructions. The food is amazing. Kudos to Frank Stitt and his chef John Rolen for creating this culinary bible.
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2 of 3 people found the following review helpful By Midwest Book Review on April 14, 2009
Format: Hardcover
BOTTEGA FAVORITA: A SOUTHERN CHEF'S LOVE AFFAIR WITH ITALIAN FOOD offers connections between Italian cuisine and the American South, celebrating Italian cuisine with rustic Italian dishes ranging from Summer Minestrone to Spring Vegetable Lasagne and Ravioli with Pumpkin and Sage Butter. Bright color photos by Christopher Hirsheimer lend to a fine presentation.
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By D. Del Valle on May 19, 2014
Format: Hardcover Verified Purchase
Shortly after finding his "Southern Table" cookbook at a Cracker Barrel for an absurdly low price, I fell in love with Frank Stitt and his approach to cooking and food. Bottega Favorita is everything I expected from a cook book by this author. Beautiful, straight forward, and delicious recipes. By far, my favorite marinara recipe--- and I've made more than I can count.
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By Cynthia Bisbee on January 18, 2014
Format: Hardcover Verified Purchase
A wonderfully sophisticated but simple to use cookbook, using ingredients that are mostly available. Fabulous pizza crust and marinara sauce for an impressive pizza-making night!
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Most Recent Customer Reviews