Frank Stitt's Southern Table Naranjas and Rosemary with just a

and Rosemary with just a hint of Patchouli that is infused into a premium soy wax blend

Style Contemporary

key lime pie

and many dishes are vegetarian

The unexpected fragrance combination of wood and floral creates a fresh start to your day

Frank Stitt's Southern Table Naranjas and Rosemary with just aR. W. Apple, Jr., of The New York Times credits third generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method. Now, Alabama's favorite son has written a long awaited cookbook that features his enticing Provenal