Southern Cooking, Global Flavors

by Chef Kenny Gilbert, Nan Kavanaugh, Alexander Smalls (Foreword)

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 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.

Genres: Cookbooks

256 pages, Hardcover

Published April 11, 2023

Reviews

[Miss✧Pickypants ᓚᘏᗢ · Rating 3 out of 5]

The photos of the recipes in this book are gorgeous, every one looks like a restaurant quality dish. In each chapter Chef Kenny Gilbert focuses on a southern dish (e.g., chicken and biscuits, meatloaf and mashed potatoes, ribs and slaw, etc.) and presents 4-5 versions with flavors from other cultures. The recipes are on the chefy-side with heaps of steps and ingredients that skew toward the fancy end of the spectrum. Foodies who enjoy slowly making all parts of a meal from scratch will appreciate this book the most. I rate this 3.5 Stars but rounded down instead of up because of the inclusion/promotion of the author's own line of special spices as an ingredient rather than just listing the individual spices in a number of recipes.

[Suma · Rating 4 out of 5]

Interesting choice of recipes. I enjoyed reading his anecdotes.

I am making the sour cream mashed potatoes tonight. I'd like to revisit this book to try some of the barbecue sauces and slaws. Also I would like to try all the fried chicken and biscuits variations. I'll definitely refer to this book for the pecan pie and sweet potato pie. Sounds delicious!

[Ronda Canary · Rating 5 out of 5]

Super clever and unique approach!

[Roy Kenagy]

DMPL. EXAMINED 2023_07_24. PURCHASE FOR CHAPTER ON COLLARDS