Southern Heat
Seiten
2015
Taunton Press Inc (Verlag)
978-1-62710-915-4 (ISBN)
Taunton Press Inc (Verlag)
978-1-62710-915-4 (ISBN)
In this cookbook, Southern Heat, Anthony Lamas' pride in being part of the largest American regional food movement is evident. The perfect balance between brightness, citrus, heat and spice is conveyed through stories and tips as well as through stunning photography. 125 Latin-inspired recipes using sustainable ingredients for ultimate flavour.
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.
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.
| Erscheint lt. Verlag | 7.11.2015 |
|---|---|
| Verlagsort | Connecticut |
| Sprache | englisch |
| Maße | 225 x 281 mm |
| Gewicht | 1198 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-62710-915-3 / 1627109153 |
| ISBN-13 | 978-1-62710-915-4 / 9781627109154 |
| Zustand | Neuware |
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