Southern Heat: New Southern Cooking Latin Style, by Anthony Lamas, Gwen Pratesi
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Southern Heat: New Southern Cooking Latin Style, by Anthony Lamas, Gwen Pratesi
PDF Ebook Online Southern Heat: New Southern Cooking Latin Style, by Anthony Lamas, Gwen Pratesi
Chef Anthony Lamas is spicing up the South! Now, in your own kitchen, you can turn up the heat with the Food Network's "Extreme Chef" winner and multiple James Beard Best Chef nominee and his debut cookbook Southern Heat. In the pages of Southern Heat, experience the flavors of Lamas' highly regarded Louisville, Kentucky, restaurant, Seviche, A Latin Restaurant, where his Latin roots are blended with the best ingredients of the South to create his interpretation of Southern food. Throughout Southern Heat you'll find traditional recipes peppered with the bold flavors and textures of Latin cuisine like Nuevo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, and Macadamia-Crusted Striped Bass with Red Chile Bluegrass Soy Butter.
In 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 flavors to achieve the perfect balance between brightness, citrus, acidity, heat, and spice is conveyed through stories and tips, as well as stunning photography that sets the foundation for the more than 125 inspired recipes.
Southern Heat: New Southern Cooking Latin Style, by Anthony Lamas, Gwen Pratesi- Amazon Sales Rank: #296641 in Books
- Published on: 2015-11-03
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x .90" w x 8.80" l, .0 pounds
- Binding: Hardcover
- 288 pages
Review
"A personal and delicious journey showcasing the ever-changing state of southern food. Southern Heat is filled with an inspiring mashup of two of my favorite cuisines. This book will make you want to cook all day and all night."
(Sean Brock, Chef/Owner, Husk)"If there is one chef who captures the essence of the emerging multicultural South and our evolving cuisines, it is Anthony Lamas. This book reflects the exciting evolution in our food and our culture by beautifully blending heritages into a very personal and passionate style of cooking. In Gwen Pratesi, Anthony has found a magnificent person to translate that passion and perspective into something all of us can enjoy."
(John Fleer, Chef/Owner, Rhubarb)"You'll be hard-pressed to find a a Southern chef or home cook who doesn't have his or her own version of pimento cheese," says Chef Anthony Lamas, author of Southern Heat: New Southern Cooking Latin Style (The Taunton Press). Owner of Seviche in Louisville, Ky., Lamas is Mexican-American and originally hails from Southern California, so his version includes Jack cheese and pickled jalapeno, quintessential ingredients in Latin cooking. "Keep in mind that the spice and heat will intensify as the cheese sits", Lamas cautions, so don't go overboard when you first mix up a batch.
(Parade.com)"I've cooked with and against Anthony Lamas more than a few times and finally have his secrets in his first book. Southern Heat is an American treasure with a Latin beat."
(Bobby Flay, Chef)"There are few chefs I have encountered on my travels who approach sub-Mason Dixon cuisine with the skill or the imagination of Chef Anthony Lamas. Anthony balances impeccable technique and his passion for the South with Latin energy and a level of creativity that makes his cooking a genuinely one-off proposition. Southern Heat is the perfect balance of culinary location and culinary heritage."
(Simon Majumdar, Author and Broadcaster)"Southern Heat showcases the great potential for diversity in American cooking. Its recipes are resplendent with chiles, but anchored in the history of the regional foods of Kentucky."
(Hugh Acheson, Chef and Author)"Southern Heat brings the fire in classic Anthony Lamas style! His southern favorites like Shrimp and Grits and Pecan Brittle, spiced up with the bold flavors of the Latin American larder, are irresistible, and destined to become new standards in your kitchen. Cook this book deeply, and often."
(Matt Lee and Ted Lee, Authors of The Lee Bros. Charleston Kitchen)About the Author
ANTHONY LAMAS has received high accolades from the culinary community and his restaurant, Seviche, has received awards and rave reviews since it opened in 2005. He is a three-time James Beard Award semi-finalist and a seasoned television personality. He has won Food Network’s “Extreme Chef”, appeared on “Moveable Feast with Fine Cooking,” 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” for his continued efforts to support the use of sustainable seafood. Anthony lives in Louisville, Kentucky.
Co-author GWEN PRATESI is co-owner with her husband (and Southern Heat’s photographer) of On the Road Culinary Adventures, a culinary travel business. She has been featured on numerous websites and newspapers including Gourmet.com, FineCooking.com, BonAppetit.com, the LA Times, and Atlanta Journal Constitution. Pratesi is a James Beard Award finalist in journalism and chronicles her love of international travel and experience as a self-trained professional cook on Bunkycooks.com. She resides in Smyrna, Georgia.
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Most helpful customer reviews
2 of 2 people found the following review helpful. Amazing! By momof4 I have been waiting for this cookbook to come out for months now, and it did not disappoint! Seviche is my absolute favorite restaurant in Louisville as Chef Lamas has the unique ability to make every course a feast for the senses. I am excited to have a peek into how he does it with this cookbook. The tips included with each recipe are so helpful, and the pictures literally make my mouth water. I have already tried his grilled skirt steak with chimichurri sauce featured in Fine Cooking, and it tastes exactly like what I would get in his restaurant. I can't wait to start at the beginning and cook my way through this book!
4 of 4 people found the following review helpful. you will not be disappointed. I am an Amazon addict and this is ... By Laurel A. Lippay This is a collection of true farm to table dining, not because of a trend, but because Anthony Lamas lives this way. I have traveled all over and his restaurant Seviche (which just celebrated 10 years, if you are in Louisville, KY A MUST STOP!), is literally in my top 5 of anywhere I have been. This cookbook has stories, recipes, artisans, and comfort. I bought the book Saturday and have already read it cover to cover - with many items going on my Thanksgiving table for my family. Do yourself a favor and make it a part of your collection, you will not be disappointed. I am an Amazon addict and this is the first review I've ever written...it's seriously THAT good!
0 of 0 people found the following review helpful. Deliscious - Southern Heat: New Southern Cooking Latin Style By Beth Cummings I just got this cookbook 2 days ago. It is a delightful book. I can't wait to try some of the recipes. It is a fascinating twist on Latino/Mexican foods with ingredients found in Kentucky. Some recipes are definitely Southern with a kick of Hispanic spicing. I enjoyed the prose and the photography too. I've been collecting cookbooks for over 40 years and this one ranks high in my esteem.
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