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 Heat features 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.
"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
"You'll be hard-pressed to find a a Southern chef or home cook who doesn't have his or her own version of pimento cheese," says Chef Anthony Lamas, author of Southern Heat: New Southern Cooking Latin Style (The Taunton Press). Owner of Seviche in Louisville, Ky., Lamas is Mexican-American and originally hails from Southern California, so his version includes Jack cheese and pickled jalapeno, quintessential ingredients in Latin cooking. "Keep in mind that the spice and heat will intensify as the cheese sits", Lamas cautions, so don't go overboard when you first mix up a batch.—Parade.com
ANTHONY LAMAS has received high accolades from the culinary community and his restaurant, Seviche, has received awards and rave reviews since it opened in 2005. He is a three-time James Beard Award semi-finalist and a seasoned television personality. He has won Food Network’s “Extreme Chef”, appeared on “Moveable Feast with Fine Cooking,” and was featured in “Back Home,” a documentary by Diego Luna that explored his culinary connections to Mexico. In 2011 Lamas received a “Seafood Ambassador Award” for his continued efforts to support the use of sustainable seafood. Anthony lives in Louisville, Kentucky.
- Co-author GWEN PRATESI
is co-owner with her husband (and Southern Heat’s
photographer) of On the Road Culinary Adventures, a culinary travel business. She has been featured on numerous websites and newspapers including Gourmet.com, FineCooking.com, BonAppetit.com, the LA Times,
and Atlanta Journal Constitution.
Pratesi is a James Beard Award finalist in journalism and chronicles her love of international travel and experience as a self-trained professional cook on Bunkycooks.com. She resides in Smyrna, Georgia.