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Southern Cooking, Global Flavors
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Product Details
Author:
Chef Kenny Gilbert, Nan Kavanaugh, Alexander Smalls
Format:
Hardcover
Pages:
256
Publisher:
Rizzoli (April 11, 2023)
Language:
English
ISBN-13:
9780847899258
ISBN-10:
084789925X
Weight:
46.6oz
Dimensions:
8.3" x 10.25" x 1.1"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T165352_155746791-20260405.xml
Folder:
RandomHouse
List Price:
$35.00
Case Pack:
10
As low as:
$30.10
Publisher Identifier:
P-RH
Discount Code:
C
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
60
Imprint:
Rizzoli
Overview
Drawing 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.
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.
