Due to high demand for the deluxe edition, we're thrilled to announce the trade edition of In the Catbird SeatSince 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.
By:
Brian Baxter
With:
Mike Wolf
Imprint: Turner Publishing Company
Country of Publication: United States
Edition: New edition
Dimensions:
Height: 279mm,
Width: 215mm,
Spine: 76mm
ISBN: 9781684427086
ISBN 10: 1684427088
Pages: 320
Publication Date: 12 February 2025
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
Mike Wolf opened and established the bar program at Husk in Nashville, Tennessee and spent the next five years developing a hyper-seasonal and dynamic style of cocktails and non-alcoholic drinks, utilizing on-site gardens, the bounty of Middle Tennessee and a home garden where he grew upwards of 30 different varieties of herbs and vegetables all for the purpose of making cocktails and elixirs. He is the co-host of the popular podcast Liquid Gold, and his drinks have been featured inImbibe Magazine, Local Palette Magazine, the Tennessean, Foodable TV Network,and more.
Reviews for In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine
“[In the Catbird Seat] is filled with inspiration for anyone looking to increase their culinary knowledge. It is full of easy to understand recipes and beautiful photos that I think this book will be a staple for anyone looking to advance their skills in cooking and fermentation.” —Mike Kenat, Chef de partie “To be able to make one good cohesive dish that stays [in] your guests’ food memory is worth a lifetime of work. Baxter makes twenty dishes or more a night every night that blow people’s minds. To be that creative, to be that confident and to be that plain good is one in a million.” —Matty Matheson
