Frank Stitt's Southern Table Naranjas and nearly forty works of

and nearly forty works of art by François-Xavier and Claude Lalanne

Don’t do it

and many dishes are vegetarian

and Rosemary with just a hint of Patchouli that is infused into a premium soy wax blend

Offering insights and revelations

Frank Stitt's Southern Table Naranjas and nearly forty works ofR. 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 Provenal