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 âRibs and Slawâ chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the âFish and Gritsâ chapter features grouper Francese with truffle-gouda grits; and the âMeatloaf and Mashed Potatoesâ 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 Gilbertâs own words, this book connects people to the great potential of Southern cuisine in todayâs global culture.
