In the Catbird Seat

A Nashville Chef's Journey at the Convergence of Art and Cuisine

By: Brian Baxter, Mike Wolf (As told to)

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Hardcover | 12 February 2025 | Edition Number 1

At a Glance

Hardcover
320 Pages

Edition Type
New edition

Dimensions(cm)
27.9 x 21.5 x 7.6

Hardcover

RRP $89.99

$72.75

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Due to high demand for the deluxe edition, we''re thrilled to announce the trade edition of In the Catbird Seat, featuring the same recipes and content in a more functional size.
Since 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.

Industry Reviews

"[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

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