Produce-forward (though not vegetarian) cooking in the deft hands of a James Beard Award-winning Atlanta-based chef. The result is nutrient-dense comfort food steeped in simple, refined techniques, made interesting with a global pantry. Savoury French toast soaked in kale custard. Red rice crammed with veg. Crisp chicken schnitzel on a bed of creamy greens. Roasted sweet potatoes with seaweed-chilli butter. Plenty of Southern flair, plus a few desserts and refreshing slushies.

Details:

• Hardcover / 336 pages
• Published 18 April 2023