In late 2006, I was thrilled to get a phone call from Chef Frank Stitt (with whom I collaborated on Frank Stitt's Southern Table in 2004) saying he was ready to move forward with a second cookbook based on the inspiration and offerings of his second restaurant, Bottega. For this book, as before, we met regularly at the restaurant during the quiet hours before opening. With my recorder and notepad in hand, I captured his richly detailed musings about Italian culture and food and his travels there and the noted similarities to our Southern foodways. I would then spend the remainder of the day weaving these ideas into the essays that appear throughout the book. I stood at the stove with the Chef and his cooks in the kitchen to capture the processes and recipes that make Bottega Favorita a culinary gem of a restaurant...and a cookbook. It was a pleasure to again watch food photographer, Christopher Hirsheimer, at work, capturing each dish using only natural light. New York Times writer and Birmingham native, Warren St. John, provides the Foreword to the book.