“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
SKU FCG65077555 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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