A01=A Lamas
A01=Anthony Lamas
A01=Gwen Pratesi
Age Group_Uncategorized
Age Group_Uncategorized
Author_A Lamas
Author_Anthony Lamas
Author_Gwen Pratesi
automatic-update
Category1=Non-Fiction
Category=WBN
contemporary Southern cooking
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
farm to table
Language_English
PA=Not available (reason unspecified)
Price_€20 to €50
PS=Active
softlaunch
sustainable ingredients
Product details
- ISBN 9781627109154
- Weight: 1198g
- Dimensions: 225 x 281mm
- Publication Date: 03 Nov 2015
- Publisher: Taunton Press Inc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Southern cooking has been called the best food in the country, with its melting pot of ingredients, methods and seasonings. While each region of the South has its own unique flavour, modern Southern cooking has one thing in common: attitude. So-called 'new Southern' has taken the culinary world by storm, mixing the standards of traditional Southern with current ingredients and flavours that embody world cuisines. At his Seviche restaurant in Louisville, Kentucky, Anthony Lamas marries his Latin roots with the best ingredients of the South, creating innovative Southern dishes with plenty of personality. Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles. In his first cookbook, Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident.
His appreciation for his heritage, mentors and local farmers, his dedication to using sustainable ingredients and his passion for layering flavours to achieve the perfect balance between brightness, citrus, acidity, heat and spice is conveyed through stories and tips as well as through stunning photography that sets the foundation for the more than 125 inspired recipes.
Lamas' Seviche restaurant has received rave reviews and awards since it opened in 2005. A seasoned television personality, Anthony has won Food Network's Extreme Chef, appeared on the Cooking Channel's Best Bites, and was featured in Back Home, a documentary by Diego Luna that explored his culinary connections to Mexico. In 2011, Lamas received a "Seafood Ambassador Award" from the Monterey Bay Aquarium Seafood Watch Program for his continued efforts to support the use of sustainable seafood.
