Southern Cooking, Global Flavors
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Despite certain defenders who argue that its traditions must be maintained against outside influences, American Southern cooking has always been capable of robustly meeting new ingredients and techniques and inviting them to a place at the table.
Kenny Gilbert, chef-proprietor of Silkie’s Chicken & Champagne Bar in Jacksonville, Florida and a popular contestant on Top Chef, embodies that adaptable generosity.
The chapters of his book are named for archetypal Southern dishes and pairings (e.g., Fried Chicken + Biscuits; Fish + Grits), but the recipes therein are fully aware of a much wider world.
That Fried Chicken chapter contains chicken thighs tossed in kung pao sauce topped with pickled-ginger slaw and sandwiched in a peanut butter biscuit. Fish and Grits offers miso-honey glazed salmon with bamboo rice grits.
Elsewhere you’ll find oxtail adobo with garlic rice and red quinoa, and collard green minestrone with cornbread panzanella salad.
Despite its roots in hearty home cooking, this is ambitious fare that relies on a cook having good kitchen skills and some time at their disposal. While it’s not useful for most people’s weeknight cooking, it offer plenty of ideas, especially for occasions when you might be inviting many people to your table.
Hardcover. Color photographs throughout.