Co-chef and co-owner of four successful Atlanta restaurants, Quatrano resides well outside the city on Summerland, a farm her family has owned for more than 170 years and where she and her husband, Cliff Harrison, raise much of the produce they use in their establishments. As at her restaurants, many of the dishes offered in this book are inspired by that bounty. Arranged in twelve seasonal menus—and we’d be delighted to be invited to the home of anyone serving any of them—her dishes make clear reference to Southern roots but have a scope that acknowledges a much wider world: wilted autumn greens with honey mustard vinaigrette; browned pork chops with tomato gravy; honey-roasted peaches with chamomile ice milk. Very sharp!
Hardcover. Color photographs throughout.