Project Foodie has reviewed the cookbook. Read the review here.
Watch Chris Hastings on America’s Heartland
Watch Chris Hastings on Good Day Atlanta
Click here to read about Hot and Hot Cookbook, as mentioned in the New York Times.
Click Here to read “The Hastings’ Love Affair with Food” from the Charleston City Paper.
Click Here to read “Cookbook: Seasonal meals from a Johnson & Wales Graduate and Restaurateur in Birmingham, Ala.” by Gail Ciampa, journal food editor for The Providence Journal.
Click Here to listen to the review of the Hot and Hot Fish Club Cookbook by David Delegator for WVXU’s “Around Cincinnati“.
“And the book, which could masquerade as a coffee table tome, brims with seasonal recipes and beautiful images. We may not be up for roasting an entire pig — although now we know how — but we’re eager to try, oh, about 100 of the other recipes, including the ancho-rubbed pork chops with peach mojo.”
Click here to read the full review
―Jackie Burrell, Contra Costa Times
“THE HOT AND HOT FISH CLUB COOKBOOK is as rich and colorful as the Hastings’ lives are brimming over with scrumptious food, fascinating stories and fine southern traditions. Whether you’ve joined the “club” or not, you’re going to treasure this informative book – and beg for a seat at Chris and Idie’s dinner table!”
—Matt Lee and Ted Lee, Authors of the LEE BROS. SOUTHERN COOKBOOK
“I’ve known Chris and Idie for over two decades and am glad to see that their individual passions for food and life are captured in these delicious, easy-to-follow recipes. It offers an anthology of family and life experiences with food at the center of the table. Their heartfelt stories exemplify seasonal history and farmers and recipes that reflect a Southern warmth.
―Bradley Ogden, a James Beard Award-Winning “Best Chef”
“If you’re looking for evidence of the ongoing evolution of Southern restaurant culture, thumb the Hot and Hot tome. From bobwhite quail to clam pirlou to fig-infused bourbon, Chris Hastings serves up modern riffs on pan-regional culinary traditions.”
―John T. Edge, general editor Cornbread Nation: The Best of Southern Food Writing
“I just got a copy of the new Hot and Hot Fish Club Cookbook by Chris and Idie Hastings. I haven’t cooked from it yet, but it is gorgeous and there are lots of wonderful sounding recipes that got my mouth watering.” Read More
―Danny Meyer, a James Beard Award-Winning Restaurateur
“Chris and Idie Hastings opened Birmingham’s Hot and Hot Fish Club in 1995, and it has been one of my favorite restaurants ever since…
“So it is that in their new cookbook the recipes are arranged by season and there are lovely asides about some of the farmers who grow the ingredients. The fall/winter soups featured here are perfect for chilly weather and equally at home as a formal first course or a main course with lots of crusty French bread and a green salad.” Read More
―Julia Reed, creative director Fetch: The online magazine at TAIGAN.com
“From one of my favorite new cookbooks, “Hot and Hot Fish Club Cookbook” by Chris and Idie Hastings with Katherine Cobbs (Chris is a J&W grad), I tried Sweet Italian Cookies with Lemon Glaze. Idie’s Grandmother Morano made these cookies every year for the holiday with her family, and now the Hastings serve them with coffee at their restaurant, the Hot and Hot Fish Club in Birmingham, Ala. I liked the grated orange zest flavor in this flour and sugar cookie with a lemony glaze. I would add more color to the glaze for a more festive holiday cookie.” Read More
―Gail Ciampa, journal food editor The Providence Journal
Click Here to read a review of the Hot and Hot Fish Club Cookbook on AccessAtlanta.com and get a sneak peak at some of the recipes in the book!
Click Here to read a review of the Hot and Hot Fish Club Cookbook on the Blueprint Bliss Blog.
Click here to read Chris Hasting’s Chef Profile on BehindtheKnife.com
Click here to read about Hot and Hot Fish Club’s Cookbook, author signing event.
