Full Description
Due to high demand for the deluxe edition, we're thrilled to announce the trade edition of In the Catbird Seat, featuring the same recipes and content in a more functional size.
Since its opening in 2011, The Catbird Seat has captivated foodies and critics alike with its spectacular food and open kitchen layout. Now, take a special inside look at the menus and workings of this renowned restaurant through the eyes of former Executive Chef, Brian Baxter.
Part luxury cookbook, part memoir, In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine brings readers alongside Chef Baxter's time as the fifth Executive Chef of The Catbird Seat. From navigating the post-Covid restaurant scene, to planning the menus, to looking ahead to his time away from The Catbird Seat, the book provides just as intimate an experience as you'd get sitting in one of the exclusive restaurant's twenty-two seats.
In the Catbird Seat contains a Prologue by Pedro Iglesias, Introduction by The Catbird Seat's co-founder Josh Habiger, beautiful full-page food photography by Andy Lee, and breathtaking watercolors by Todd Saal and Brian Baxter, offering a stunning depiction of one of the most elite restaurants in the United States.
The carefully curated recipes will elevate your cooking and stir your creative culinary imagination. Budding and veteran chefs alike will discover the inspiration behind some of Catbird's most iconic dishes, including Redneck Sushi, Hay-Smoked Mussels with Sauce Poulette, and Burnt Banana Bread.
Contents
Foreword by Pedro Iglesias
Introduction by Josh Habiger
Sitting in The Catbird Seat by Mike Wolf
Foundations & Inspirations
My First Year in The Catbird Seat: 2020 to 2021
June 2020: The First Month
Summer 2020
Summer 2020 Menu
Reflection
Fall 2020
Fall 2020 Menu
Winter 2020-2021
Winter 2020-2021 Menu
Spring 2021
Spring 2021 Menu
Cooking with Confidence: After the First Four Seasons
My Second Year in The Catbird Seat: 2021 to 2022
Summer 2021
Summer 2021 Menu
Fall 2021
Fall 2021 Menu
Winter 2021-2022
Winter 2021-2022 Menu
Spring 2022
Spring 2022 Menu
Base Recipes
Cured, Dried & Fermented Vegetables
Cured, Dried & Preserved Seafood & Meat
Stocks
Epilogue: New Adventures by Mike Wolf
Acknowledgments
