| | |  | Gourmet Ingredients > | Home » » Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions | | | | | | | Description: | | Seasonality is the cornerstone to our menu-planning success,” says Chef Chris Hastings. The Hot and Hot Fish Club Restaurant is one of the best in the South because it only uses the finest and freshest ingredients in their recipes. From the fresh-caught Pacific seafood flown in from Osprey Seafood in San Francisco to the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot goes to great lengths to make sure that what goes into every dish is always fresh and in season. The Hot and Hot Fish Club Cookbook contains more than 200 creative and delicious recipes that are organized to reflect the seasonal nature of local ingredients. It features profiles of dozens purveyors who supply the restaurant with the freshest ingredients. With more than 50 full-color photographs, lifestyle menus complete with wine and beer pairings, and a sourcing section, The Hot and Hot Fish Club Cookbook is your guide to preparing exquisite, fresh cuisine from the hottest restaurant in the South.
| | | Features: | |
• ISBN13: 9780762435524
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
| | | Product Details: | | | Author:
| Chris Hastings | | Hardcover:
| 400 pages | | Publisher:
| Running Press | | Publication Date:
| September 29, 2009 | | Language:
| English | | ISBN:
| 0762435526 | | Package Length:
| 9.9 inches | | Package Width:
| 8.8 inches | | Package Height:
| 1.4 inches | | Package Weight:
| 3.55 pounds | | Average Customer Rating:
| based on 1 reviews |
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| | | | Customer Reviews: | |
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0 of 1 found the following review helpful:
Warmed My Winter!Apr 13, 2010 My sister (who has lived in Montgomery AL for many years), gave me this book as a Christmas gift. It warmed my upstate New York winter! I love the philosophy, the linkage to history, the stories, the emphasis on local food and farmers, and the recipes. I even learned that I could make use of honeysuckle blossoms!
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