A pioneer in the local food movement shares his southern kitchen and bold recipes in Pickled, Fried, and Fresh. Chef Bert Gill will inspire readers to connect deeply with their region and communities by relying on seasonal food from local farmers--and to try some of his inventive dishes at home. In the past 15 years, Gill has established three acclaimed restaurants and this cookbook showcases his signature items like pimento cheese, clams with fennel and oranges, watermelon salad, and bourbon cocktails. Gill has also founded a farm-to-table food organization in Florida, raised awareness of local crops and healthy eating habits, and mentored aspiring chefs who have taken up his skills and ethos in successful culinary careers throughout the United States. The recipes and photos in this book showcase the unique personality of Gill's local foodscape - a region with multiple harvests throughout the year and access to fresh catch from both coasts. His cookbook represents how Florida chefs are using local ingredients to create their own exciting niche in southern cuisine. Best of all, Bert Gill's recipes include notes and tips to help readers master fundamental cooking techniques and bring his place-centered vision to their own communities.
A pioneer in the local food movement shares his southern kitchen and bold recipes in Pickled, Fried, and Fresh. Chef Bert Gill will inspire readers to connect deeply with their region and communities by relying on seasonal food from local farmers - and to try some of his inventive dishes at home.
