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THE HOT AND HOT FISH CLUB COOKBOOK
A Celebration of Food, Family & Traditions
by Chris and Idie Hastings with Katherine Cobbs
Running Press
October 2009
$35/hardcover
full-color photography throughout
ISBN-13: 978-0762435524
Sample recipe
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Contact: Dalyn Miller
617.504.6869
dalyn@dalynmillerpr.com
From the celebrated Birmingham restaurant comes the eponymous HOT AND HOT FISH CLUB COOKBOOK. "Seasonality is the cornerstone to our menu-planning success," says chef and author Chris Hastings. Filled with profiles of local purveyors, recipes that emphasize simple, seasonal food, and Hastings family legends, this book is a veritable guide to living the good life. Neatly divided into two-month chapters, recipes encourage the home cook to showcase ingredients at their freshest, ripest, and most flavorful.
In recipes such as Grouper with Tomato, Avocado and Grilled Vidalia Onions with Basil-Lime Vinaigrette; Hot and Hot Shrimp and Grits Made with Country Ham; Cracklin' Cornbread, Saffron Rice Pudding with Sauternes Poached Persimmons; and Southern Bouillabaisse, HOT AND HOT FISH CLUB COOKBOOK brings the best of Birmingham cooking to tables around the country. The book includes more than 50 full-color photographs, lifestyle menus complete with cocktail, wine and beer pairings, and an expertly researched sourcing section.
About the Author
Chefs Chris and Idie Hastings are long-time supporters of local farm-fresh ingredients. Since the opening of their Birmingham restaurant in 1995, the Hastings have presented diners with remarkably creative local cuisine. Chris runs the kitchen and does most of the menu planning; Idie, who trained at Patisserie Francaise among other renowned bakeries, turns out the desserts and manages the front of the house. They have been featured in the New York Times, Gourmet, Bon Appétit, The Wall Street Journal and Cooking Light. Chris also serves as a consultant for restaurants across the country, and is a spokesperson for wild American shrimp. They live in Birmingham with their two sons.
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