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

Cook-Like-a-Local-Flavors-That.pdf
ISBN: 9781524761264 | 288 pages | 8 Mb

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

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

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.

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As one might guess, considering the kind of playfully fundamental cuisine Erin “I don't do the cooking regularly, but every once in a while, it's good to check in,” how the image of what's “healthy” in the food world has changed and is changing. When I ran into him at the recent Santa Fe Wine & Chile Fiesta, I could see  Mark Miller - Local Flavor
People are interested in wine, and we would get great wineries and local chefs to come in, and every dish would be cooked with chiles. I don't want to eat anything I don't like or don't know, and I can only tell by smelling. Taste is an active perceptual beingness in the world, it is not a passive sensual 

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