Description:
Winner of the 2023 James Beard U. S. Foodways Cookbook Award - One of Southern Living's Best Host Gifts of 2023 - A Bon Appétit, Food & Wine, San Francisco Chronicle, Wired, Cup of Jo, BookPage, and Library Journal Best Cookbook of 2022 - One of NPR's Books We Love in 2022 - One of Garden & Gun's Best Southern Books of 2022
One of the South's best chefs invites you to grill, stew, and fry your own way to a more expansive and delicious dinner.
Brief description: A native of Ahmedabad, Gujarat, India, Vishwesh Bhatt has made his home in Oxford, Mississippi, for more than twenty years. As the executive chef of Snackbar, where he has cooked for the last twelve years, he was nominated for People's Best New Chef by Food & Wine and won the 2019 James Beard Award for Best Chef: South.
Review Quotes: I met the town of Oxford, MS through the warm and inspiring table of Vish Bhatt. His food and his hospitality strike a beautiful balance between familiar ingredients and traditions, and ideas and flavors beyond my experience and imagination. To cook beside Vish always opens my eyes and my heart to a new way of thinking about the plate, and these pages graciously invite the whole world in on the adventure. From Stewed Gujarati-style Black-eyed Peas to Mr. Bunzendahl's Green Tomato Pie...This book will be a fixture in my kitchen.--Ashley Christensen, Chef and author of Poole's: Recipes and Stories from a Modern Diner