Chris Hastings graduated from the Johnson & Wales Culinary School in Providence in 1984. He won a gold medal in the 1985 Atlanta Culinary. Idie Hastings attended the California Culinary Academy and worked at Jeremiah Towers' famed Stars Cafe and Wolfgang Puck's Postrio. She honed her skills as a baker at Patisserie Francaise. In 1995, the Hastings returned to the South and opened the Hot and Hot Fish Club. Idie and Chris live in Birmingham with their two sons. Please visit them at www.hotandhotfishclub.com.
Modesto Bee , October 6, 2009<br> It's a gorgeous book that should inspire readers to discover what's in their own back yard. <br><br> Library Journal , 10/09<br> Recommended for cooks who want to wow their guests this holiday season. <br><br> Contra Costa Times , November 18, 2009<br> . ..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... <br> <br>Aram Bakshian Jr., Wall Street Journal , 12/19/09<br> The book's recipes, from appetizers to desserts, are complemented by sections on basic cooking techniques, dressings and marinades, and side dishes. Everything in this beautifully designed volume is in keeping with the spirit of its co-authors, whose credo is: 'For us food is magic.' <br> <br>The Atlanta Journal-Constitution , 6/10/10<br> A Celebration of food, family and traditions.'...that's the subtitle... and it's a perfect description of the breadth of delights contained in the pages of this joyful compendium of Southern Cuisine.