Southern Cooking, Global Flavors (Hardcover)

Southern Cooking, Global Flavors By Chef Kenny Gilbert, Nan Kavanaugh, Alexander Smalls (Foreword by) Cover Image

Southern Cooking, Global Flavors (Hardcover)


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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 dishes: 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.
Award-winning chef Kenny Gilbert has had a career spanning over three decades. He is best known for his flavorful Southern cuisine and has trained in premier fine dining restaurants worldwide as well as worked as Oprah Winfrey’s personal chef. Since making his national debut on Top Chef in 2010, Gilbert and his recipes have been featured in a multitude of cookbooks, national magazines, and blogs. He is based in Jacksonville, Florida, where he captains his award-winning restaurant Silkie’s Chicken and Champagne Bar. Alexander Smalls is a James Beard Award–winning chef, author, and raconteur, and was the visionary co-owner of renowned restaurants The Cecil and Minton’s. 
Product Details ISBN: 9780847899258
ISBN-10: 084789925X
Publisher: Rizzoli
Publication Date: April 25th, 2023
Pages: 256
Language: English
“What Chef Kenny is feeding us on the pages of his book is a delicious pathway into the mind of a well-traveled, highly skilled chef with a creative intelligence. His recipes are a testament to his Southern roots and he found the bridge that allows flavors to cross over from other cultures and delight us with new and exciting dishes.” —Chef Ricky Moore, 2022 James Beard Award winner, Best Chef: Southeast

“Just like the man himself, the mouthwatering recipes in this book are comforting, global, dripping with creativity and filled with love and passion. This is the evolution of Southern food as it embraces the world beyond its borders and becomes a cuisine that is rooted in tradition but inclusive of all the finest ingredients around the world.” -- Chef Edward Lee, author of Buttermilk Graffiti, 2019 James Beard Award For Best Book of Year In Writing

“Reading through this book reminds me of what I love so much not only about Kenny's cooking, but about who he is as a person. His versatility, his fresh, bold flavors, and the authenticity which he cooks with will make you want to run into the kitchen immediately and grab your favorite cast iron pan. He somehow seamlessly is able to stay true to his soulful southern style, while introducing us to global combinations of flavors that only he could put together. I only wish I could see the smile on your faces when you take the first bite of his coconut-curry collard greens with pineapple-cornbread gremolata!” -- Chef Brooke Williamson

“Recipes are a bridge to the past and a gateway into the future. They have the ability to tell a story and connect us by integrating cooking techniques and ingredients from all over the world. The ability to draw from a variety of culture canvases that result in unique flavor compositions and culinary storytelling. Chef Kenny has accomplished incredible, progressive thoughtfulness in this book, and it is incomparable!” -- Chef Nyesha Arrington

“Kenny looks at food and finds connections in them from a spiritual and soulful perspective. He has dedicated his life to the pursuit of meaningful, flavorful dishes. The vibrant colorful foods radiate his personality." -- Chef Sonny Sweetman

“I’ve had the pleasure of cooking with Chef Kenny Gilbert on numerous occasions and I’m just amazed at his vast knowledge of so many cuisines. He cooks with explosive flavors with a global mindset, from whole ingredients, infusing spice, texture, bursts of flavor and color into simple everyday recipes. This book will transform your dinner to another destination.” -- Mei Lin

“Publishers Weekly Spring Announcements. This season’s cookbooks promise cross-cultural flavors that pack a punch, while recipes inspired by familiar favorites offer creative reinterpretations of comfort food. Southern Cooking, Global Flavors. Top Chef star Gilbert turns up the heat in a collection that calls on global flavors to reinterpret Southern classics.” – Publishers Weekly

Southern Cooking, Global Flavors is incredibly innovative and an instant classic. Informed by his fascinating, international culinary experiences, Chef Kenny Gilbert brilliantly translates classic southern food combinations for cooks around the world. Chef Gilbert rightly begins by reminding us that "’Cooking is a form of storytelling.’ You'll definitely enjoy this soulful and tantalizing tale by the mouthful!” -- Adrian Miller, James Beard Foundation Book Award winner