Informazioni su questo prodotto

Product Identifiers

PublisherRizzoli International Publications, Incorporated

ISBN-10084789925X

ISBN-139780847899258

eBay Product ID (ePID)13057243622

Product Key Features

Book TitleSouthern Cooking, Global Flavors

Number of Pages256 Pages

LanguageEnglish

Publication Year2023

TopicRegional & Ethnic / General, Regional & Ethnic / American / Southern States, Courses & Dishes / General

IllustratorYes

GenreCooking

AuthorChef Kenny Gilbert, Nan Kavanaugh

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight46.3 Oz

Item Length10.2 in

Item Width8.3 in

Additional Product Features

Intended AudienceTrade

LCCN2022-947079

Dewey Edition23/eng/20230324

Reviews"What Chef Kenny is feeding us on the pages of his book is a delicious pathway into the mind of a well-traveled, highly skilled chef with a creative intelligence. His recipes are a testament to his Southern roots and he found the bridge that allows flavors to cross over from other cultures and delight us with new and exciting dishes." --Chef Ricky Moore, 2022 James Beard Award winner, Best Chef: Southeast, "What Chef Kenny is feeding us on the pages of his book is a delicious pathway into the mind of a well-traveled, highly skilled chef with a creative intelligence. His recipes are a testament to his Southern roots and he found the bridge that allows flavors to cross over from other cultures and delight us with new and exciting dishes." --Chef Ricky Moore, 2022 James Beard Award winner, Best Chef: Southeast "Just like the man himself, the mouthwatering recipes in this book are comforting, global, dripping with creativity and filled with love and passion. This is the evolution of Southern food as it embraces the world beyond its borders and becomes a cuisine that is rooted in tradition but inclusive of all the finest ingredients around the world." -- Chef Edward Lee, author of Buttermilk Graffiti , 2019 James Beard Award For Best Book of Year In Writing, "What Chef Kenny is feeding us on the pages of his book is a delicious pathway into the mind of a well-traveled, highly skilled chef with a creative intelligence. His recipes are a testament to his Southern roots and he found the bridge that allows flavors to cross over from other cultures and delight us with new and exciting dishes." --Chef Ricky Moore, 2022 James Beard Award winner, Best Chef: Southeast "Just like the man himself, the mouthwatering recipes in this book are comforting, global, dripping with creativity and filled with love and passion. This is the evolution of Southern food as it embraces the world beyond its borders and becomes a cuisine that is rooted in tradition but inclusive of all the finest ingredients around the world." -- Chef Edward Lee, author of Buttermilk Graffiti , 2019 James Beard Award For Best Book of Year In Writing "Reading through this book reminds me of what I love so much not only about Kenny's cooking, but about who he is as a person. His versatility, his fresh, bold flavors, and the authenticity which he cooks with will make you want to run into the kitchen immediately and grab your favorite cast iron pan. He somehow seamlessly is able to stay true to his soulful southern style, while introducing us to global combinations of flavors that only he could put together. I only wish I could see the smile on your faces when you take the first bite of his coconut-curry collard greens with pineapple-cornbread gremolata!" -- Chef Brooke Williamson

Dewey Decimal641.5975

SynopsisDrawing on his experiences cooking around the world, a celebrated chef revisits his Southern cooking roots by reimagining iconic dishes of the American South with bold international flavors. Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors. Showing his full range, chef Kenny Gilbert shares other dishes: the "Ribs and Slaw" chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the "Fish and Grits" chapter features grouper Francese with truffle-gouda grits; and the "Meatloaf and Mashed Potatoes" chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes. Through more than 100 recipes, as well as tips and techniques in Gilbert's own words, this book connects people to the great potential of Southern cuisine in today's global culture.

LC Classification NumberTX715.2.S68