First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, org

The James Beard Award–winning chef of Underbelly Hospitality, a champion of Houston’s diverse immigrant cooks—Vietnamese, Korean, Mexican, Indian, and mor

The neighborhoods that make up Chicago’s rich cultural landscape have been defined by the restaurants that anchor them. In Local Flavor, the popular food writ

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. T

Autobiographical work telling the author's story through short chapters and recipes associated with those stories, together charting the author's development as