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Cook Like a Local: Flavors That Can Change How You Cook and See the World by Chris Shepherd, Kaitlyn Goalen

• Cook Like a Local: Flavors That Can Change How You Cook and See the World
• Chris Shepherd, Kaitlyn Goalen
• Page: 288
• Format: pdf, ePub, mobi, fb2
• ISBN: 9781524761264
• Publisher: Potter/Ten Speed/Harmony/Rodale

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Free ebooks english Cook Like a Local: Flavors That Can Change How You Cook and See the World 9781524761264 in English

Chris Shepherd, James Beard Award-winning chef of Houston’s Underbelly Hospitality, is a champion of that city’s incredibly diverse immigrant cuisines. In his restaurant, he calls out the names of the cooks—Vietnamese, Korean, Indian, and others—who have inspired him, and in his book, he teaches you how to work with those flavors and cultures with respect and creativity.  Houston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him.  The recipes include signatures from his restaurant—favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.

Who We Are / Chris Shepherd | Mezzanine - Underbelly Hospitality
Chris' first cookbook, Cook Like a Local: Flavors that Will Change the Way You Cook—and See the World, will be published by Clarkson Potter in September  Cook Like a Local: Flavors That Can Change How - Amazon.com
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I totally connected with the jab; I guess I like kale well enough, but I don't want it On a positive note though, I think the introduction of new ingredients, cooking and one who writes about them in the media, to see what they predict will be the the image of what's “healthy” in the food world has changed and is changing. dining out Archives - Local Flavor
My mission is to be the best steward I can be, as well as consider kaizen “I said I need to pool all of my resources to get the shares at Coyote. partnerships with local growers mean “quite a bit of the menu will change with the season's . working as a prep cook at the ill-fated Bobo Gonzo so he would have a place to stay  editor's picks Archives - Page 2 of 56 - Local Flavor
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