Cookbook cover for Summerland by Anne Stiles Quatrano


Anne Quatrano

Rizzoli New York
October 2013
ISBN-13: 978-0847841318


Anne Quatrano is one of the most accomplished chefs in the United States. Named Best Chef of the Southeast by the James Beard Foundation and Best New Chef by Food & Wine, Quatrano has been featured in The New York Times, Southern Living, Garden & Gun, and Bon Appétit.

“Over the course of my career as a chef, I have discovered that, as much as I love preparing great food, I have an equal passion for the inedible gestures of hospitality.  I enjoy the process of feeding people, from devising a menu and setting the table to attending to the details such as flowers and seating arrangements.” –Anne Quatrano

For a cook as passionate as Anne Quatrano, food marks the passage of the year.  Each month inspires her to think of new ways to use the season’s plentiful bounty.  With her husband, award-winning chef Clifford Harrison, Quatrano operates four of Atlanta’s most celebrated restaurants—Bacchanalia, Floataway Café, Quinones, and Abattoir—as well as a cook’s larder and market, Star Provisions.  Now, in her first (and long-awaited) cookbook, SUMMERLAND: RECIPES FOR CELEBRATING WITH SOUTHERN HOSPITALITY, she draws on her twenty-eight years of experience as a chef to pull together more than 100 of her best recipes and entertaining ideas.  Beginning with September, readers will find chapters devoted to the bounty of every month.  For a fall lunch, friends gather by an old red barn to enjoy mint juleps, roasted quail, and madeleines. In April, the farm serves as an Easter egg hunting ground with a supper of slow roasted porchetta, thyme onion rolls, and pea and fennel salad.  For July Fourth, it’s a lakeside barbecue with watermelon sangria, wood-grilled summer sausage, corn on the cob in a jar, and roasted peaches with chamomile ice milk.  Christmas is a quiet setting by the fire with truffled broccoli soup, a rib-roast of beef with Yorkshire popovers, and stump de Noël,  her own take on the French holiday classic.

Peppered throughout are stories of Summerland—the farm that’s been in Quatrano’s family for five generations and that supplies much of the produce for her restaurants—which also serves as the idyllic backdrop for many of the outdoor parties in the book. SUMMERLAND represents the inviting and generous hospitality the South is known for and is destined to become a classic cookbook on Southern entertaining.