Southern Cooking, Global Flavors by Gilbert, Chef Kenny

Southern Cooking, Global Flavors (Hardcover) (ISBN-13: 9780847899258)

Vendor: Chef Kenny Gilbert
Product type: Books
Format: Hardcover
$35.00
$35.00
$35.00
Subtotal: $35.00
Southern Cooking, Global Flavors by Gilbert, Chef Kenny

Southern Cooking, Global Flavors

$35.00
Southern Cooking, Global Flavors by Gilbert, Chef Kenny

Southern Cooking, Global Flavors

$35.00
Format: Hardcover
Description
Description
x
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.

Author: Chef Kenny Gilbert, Nan Kavanaugh
ISBN-10: 084789925X
ISBN-13: 9780847899258
Publisher: Rizzoli International Publications
Language: English
Published: 04/11/2023
Pages: 256
Format: Hardcover
Weight: 2.90lbs
Size: 10.10h x 8.30w x 1.10d

Review Citation(s):
Library Journal 04/01/2023 pg. 49
By Chef Kenny Gilbert
By Chef Kenny Gilbert
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Award-winning chef Kenny Gilbert has had a career spanning over three decades. He is best known for his flavorful Southern cuisine and has trained in premier fine dining restaurants worldwide as well as worked as Oprah Winfrey's personal chef. Since making his national debut on Top Chef in 2010, Gilbert and his recipes have been featured in a multitude of cookbooks, national magazines, and blogs. He is based in Jacksonville, Florida, where he captains his award-winning restaurant Silkie's Chicken and Champagne Bar. Alexander Smalls is a James Beard Award-winning chef, author, and raconteur, and was the visionary co-owner of renowned restaurants The Cecil and Minton's.

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