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Southern Heat

Southern Heat
by Anthony Lamas and Gwen Pratesi
Hardcover

"Southern Heat is an American treasure with a Latin beat." —Bobby Flay, Chef

This debut cookbook from Anthony Lamas, Food Network Extreme Chef winner, and Gwen Pratesi is hot. Caliente (hot) because the 140 delicious, inspired recipes featured throughout pay homage to Chef Lamas' Latin roots. He grew up working in his family's restaurant and was influenced by his mother's home cooking, based on traditional Latin and Mexican dishes. Growing up in central California and living on a farm, he learned the farm-to-table philosophy before it became a movement. Today, Lamas is known as a top chef to watch. He's a multiple James Beard Best Chef nominee and the owner of the highly regarded restaurant Seviche, located in the emerging culinary hotspot of Louisville, Kentucky. But Southern Heat is also trendy-hot because it celebrates a culinary shift known as "New Southern" where traditional Southern ingredients and flavors are infused with modern attitude.

If you love Southern cooking, if you have a sense of cooking adventure, and if you just want to stay on top of the latest cooking trends, then you'll love Southern Heat. From Boston to Brooklyn, East Coast to West, city slickers to rural dwellers, there's big love surrounding the melting pot of ingredients, methods, and seasonings of Southern dishes. But Southern Heat takes the ya'll in Southern cooking and spices it up with contemporary, infused, and inspired flavors that reach a whole new level of deliciousness.

Southern Heatfeatures over 140 innovative recipes including:

  • • Nuevo Latino Shrimp and Grits
  • • Apple and Bourbon Pecan Bread Pudding
  • • Indiana Sweet Corn and Country Ham Chowder
  • • Macadamia-Crusted Halibut with Passion Fruit[en]Habanero Sauce

Among the many sections nestled between Nips and Nibbles and Sweet Endings, you'll find recipes for spiced-up Southern sides; seviches; meat and poultry; fish and seafood; plant-based dishes and preserved foods; and sauces, seasonings, and rubs. Over 150 stunning photographs set the foundation for the more than 140 recipes.

The perfect conversation starter at your next dinner party. As you display and devour the magnificent meals you'll create from Chef Lamas' cookbook Southern Heat, you might want to leave the book on the table, too. Southern Heat tells a story -  it reflects on Lamas' 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.

Discover the contemporary taste of the South. Order your copy today!

Praise for Southern Heat:

"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

"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

"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

"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

"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
by Anthony Lamas and Gwen Pratesi
PDF Download

Southern Heat is an American treasure with a Latin beat.”—Bobby Flay, Chef

This debut cookbook from Anthony Lamas, Food Network Extreme Chef winner, and Gwen Pratesi is hot. Caliente (hot) because the 125 delicious, inspired recipes featured throughout pay homage to Chef Lamas’ Latin roots. He grew up working in his family’s Spanish restaurant, which was influenced by his Mexican and Puerto Rican heritage. There he learned the farm-to-table philosophy before it became a movement. Today, Lamas is known as a top chef to watch. He’s a multiple James Beard Best Chef nominee. And he’s the owner of the highly-regarded restaurant Seviche, located in the emerging culinary hotspot of Louisville, Kentucky. But Southern Heat is also trendy-hot because it celebrates a culinary shift known as “new Southern” – where traditional Southern ingredients and flavors are infused with modern attitude.

If you love Southern cooking…if you have a sense of cooking adventure…and if you just want to stay on top of the latest cooking trends…then you’ll love Southern Heat. From Boston to Brooklyn, East Coast to West, city slickers to rural dwellers, there’s big love surrounding the melting pot of ingredients, methods, and seasonings of southern dishes. But Southern Heat takes the ya’ll in southern cooking and spices it up with contemporary, infused, and inspired flavors that reach a whole new level of deliciousness.

Southern Heat features 125 innovative recipes including:

  • Nuevo Latino Shrimp and Grits
  • Apple and Bourbon Pecan Bread Pudding
  • Indiana Sweet Corn and Country Ham Chowder
  • Macadamia Crusted Striped Bass with Red Chile Bluegrass Soy Butter

Among the many sections nestled between First Courses and Sweet Endings, you’ll find recipes that fall under the category of Ceviche, Cebiche, Seviche; Mi Casa es Su Casa; and Sauces, Salsas, and Rubs. Stunning photography sets the foundation for the more than 125 recipes.

The perfect conversation starter at your next dinner party. As you display and devour the magnificent meals you’ll create from Chef Lamas’ cookbook Southern Heat, you might want to leave the book on the table, too. Southern Heat tells a story – it reflects on Lamas’ 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.

Discover the contemporary taste of the South. Order your copy today!

Praise for Southern Heat:

“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

“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

“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

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

“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

Hardcover

List Price: $35.00

Today's Price: $13.95

( Availability: In Stock )
eBook (PDF)

List Price: $27.99

Today's Price: $23.63

( Availability: In Stock )
Availability: In Stock

List Price: $35.00

Today's Price: $13.95

Availability: In Stock

List Price: $27.99

Today's Price: $23.63

OR
Details

Details

"Southern Heat is an American treasure with a Latin beat." —Bobby Flay, Chef

This debut cookbook from Anthony Lamas, Food Network Extreme Chef winner, and Gwen Pratesi is hot. Caliente (hot) because the 140 delicious, inspired recipes featured throughout pay homage to Chef Lamas' Latin roots. He grew up working in his family's restaurant and was influenced by his mother's home cooking, based on traditional Latin and Mexican dishes. Growing up in central California and living on a farm, he learned the farm-to-table philosophy before it became a movement. Today, Lamas is known as a top chef to watch. He's a multiple James Beard Best Chef nominee and the owner of the highly regarded restaurant Seviche, located in the emerging culinary hotspot of Louisville, Kentucky. But Southern Heat is also trendy-hot because it celebrates a culinary shift known as "New Southern" where traditional Southern ingredients and flavors are infused with modern attitude.

If you love Southern cooking, if you have a sense of cooking adventure, and if you just want to stay on top of the latest cooking trends, then you'll love Southern Heat. From Boston to Brooklyn, East Coast to West, city slickers to rural dwellers, there's big love surrounding the melting pot of ingredients, methods, and seasonings of Southern dishes. But Southern Heat takes the ya'll in Southern cooking and spices it up with contemporary, infused, and inspired flavors that reach a whole new level of deliciousness.

Southern Heatfeatures over 140 innovative recipes including:

  • • Nuevo Latino Shrimp and Grits
  • • Apple and Bourbon Pecan Bread Pudding
  • • Indiana Sweet Corn and Country Ham Chowder
  • • Macadamia-Crusted Halibut with Passion Fruit[en]Habanero Sauce

Among the many sections nestled between Nips and Nibbles and Sweet Endings, you'll find recipes for spiced-up Southern sides; seviches; meat and poultry; fish and seafood; plant-based dishes and preserved foods; and sauces, seasonings, and rubs. Over 150 stunning photographs set the foundation for the more than 140 recipes.

The perfect conversation starter at your next dinner party. As you display and devour the magnificent meals you'll create from Chef Lamas' cookbook Southern Heat, you might want to leave the book on the table, too. Southern Heat tells a story -  it reflects on Lamas' 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.

Discover the contemporary taste of the South. Order your copy today!

Praise for Southern Heat:

"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

"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

"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

"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

"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

Details

Southern Heat is an American treasure with a Latin beat.”—Bobby Flay, Chef

This debut cookbook from Anthony Lamas, Food Network Extreme Chef winner, and Gwen Pratesi is hot. Caliente (hot) because the 125 delicious, inspired recipes featured throughout pay homage to Chef Lamas’ Latin roots. He grew up working in his family’s Spanish restaurant, which was influenced by his Mexican and Puerto Rican heritage. There he learned the farm-to-table philosophy before it became a movement. Today, Lamas is known as a top chef to watch. He’s a multiple James Beard Best Chef nominee. And he’s the owner of the highly-regarded restaurant Seviche, located in the emerging culinary hotspot of Louisville, Kentucky. But Southern Heat is also trendy-hot because it celebrates a culinary shift known as “new Southern” – where traditional Southern ingredients and flavors are infused with modern attitude.

If you love Southern cooking…if you have a sense of cooking adventure…and if you just want to stay on top of the latest cooking trends…then you’ll love Southern Heat. From Boston to Brooklyn, East Coast to West, city slickers to rural dwellers, there’s big love surrounding the melting pot of ingredients, methods, and seasonings of southern dishes. But Southern Heat takes the ya’ll in southern cooking and spices it up with contemporary, infused, and inspired flavors that reach a whole new level of deliciousness.

Southern Heat features 125 innovative recipes including:

  • Nuevo Latino Shrimp and Grits
  • Apple and Bourbon Pecan Bread Pudding
  • Indiana Sweet Corn and Country Ham Chowder
  • Macadamia Crusted Striped Bass with Red Chile Bluegrass Soy Butter

Among the many sections nestled between First Courses and Sweet Endings, you’ll find recipes that fall under the category of Ceviche, Cebiche, Seviche; Mi Casa es Su Casa; and Sauces, Salsas, and Rubs. Stunning photography sets the foundation for the more than 125 recipes.

The perfect conversation starter at your next dinner party. As you display and devour the magnificent meals you’ll create from Chef Lamas’ cookbook Southern Heat, you might want to leave the book on the table, too. Southern Heat tells a story – it reflects on Lamas’ 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.

Discover the contemporary taste of the South. Order your copy today!

Praise for Southern Heat:

“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

“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

“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

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

“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

Additional Information

Additional Information

Table Of Contents

Table of contents

  • Nips and Nibbles
  • First Courses
  • All the Fixins_?????
  • Ceviche, Cebiche, Seviche
  • Pastures, Mountains & Valleys
  • Rivers, Oceans & Streams
  • Fields, Gardens & Preserving the Harvest
  • Mi Casa es Su Casa
  • The Secret Ingredients
  • Sweet Endings

Intro No
ISBN 978-1-62710-915-4
Video No
Author Anthony Lamas and Gwen Pratesi
Publication Year 2015
Dimensions 8 1/2 x 10 7/8
Pages 288
Photo 120
Drawings No
Other Formats 77555
Cover Hardcover
Format Hardcover

Additional Information

Table Of Contents No
Intro No
Video No
Author Anthony Lamas and Gwen Pratesi
ISBN 978-1-63186-416-2
Publication Year 2015
Pages 288
Photo 120
Drawings No
Video Download No
Other Formats 71517
Cover PDF Download
Format eBook (PDF)
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