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Southern cooking has been called the best food in the country, with its melting pot of ingredients, methods and seasonings.
While each region of the South has its own unique flavour, modern Southern cooking has one thing in common: attitude.
So-called 'new Southern' has taken the culinary world by storm, mixing the standards of traditional Southern with current ingredients and flavours that embody world cuisines.
At his Seviche restaurant in Louisville, Kentucky, Anthony Lamas marries his Latin roots with the best ingredients of the South, creating innovative Southern dishes with plenty of personality.
Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles.
In his first cookbook, Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident. His appreciation for his heritage, mentors and local farmers, his dedication to using sustainable ingredients and his passion for layering flavours to achieve the perfect balance between brightness, citrus, acidity, heat and spice is conveyed through stories and tips as well as through stunning photography that sets the foundation for the more than 125 inspired recipes.
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