Southern Heat: New Southern Cooking Latin Style by Anthony Lamas and Gwen Pratesi

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Reviews about this book

  • Huffington Post by Jamie Schler

    Best Cookbooks of 2015: For an exciting, exotic cuisine, the recipes are well written and organized and simple to follow, making this a thoroughly accessible cookbook for any adventurous cook...

    Full review
  • ISBN 10 1627109153
  • ISBN 13 9781627109154
  • Published Nov 03 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Taunton Press Inc
  • Imprint Taunton Press Inc

Publishers Text

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 flavor, 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 flavors 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. Here you'll find Nuevo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, Indiana Sweet Corn and Country Ham Chowder, and Macadamia Crusted Striped Bass with Red Chile Bluegrass Soy Butter. Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles, life on a farm as a young boy, culinary training in southern California, and the cuisine of the South after he moved to Kentucky. Anthony calls his style of cooking modern Southern that reflects the flavors of his life. In this 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 flavors 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.