Lamas debuts "Southern Heat" cookbook and to appear as guest chef on PBS' Moveable Feast
TO BE PUBLISHED BY THE TAUNTON PRESS
LOUISVILLE, KY – March 2014 –The first cookbook by Anthony Lamas, Chef and Owner of Seviche, A Latin Restaurant in Louisville, KY will be published in Fall 2015 by The Taunton Press, a privately held multimedia publishing company dedicated to all things house and home since 1975. This partnership includes Lamas becoming a guest chef on the PBS television series Movable Feast with Fine Cooking.
A multiple James Beard Foundation Award Semi-Finalist for Best Chef Southeast, Lamas’ unique interpretation of Latin and West Coast flavors mixed with Southern sensibilities has won him critical acclaim. In his debut cookbook, Southern Heat: My Life Through Food, Lamas shares new and sought after recipes that have made Seviche known as one of the South’s best restaurants.
Featuring more than 125 original recipes, the cookbook will introduce home cooks to delicious, approachable cuisine, incorporating the heat and spice of a Latin kitchen with classic comfort from the South and West Coast flavors. Throughout the book, Lamas shares his story, from his childhood in Central California where he was born to Puerto Rican and Mexican immigrants to his culinary training in San Diego to the girl he followed to his adopted hometown of Louisville, KY.
“I’m looking forward to telling my story about how food has paved my way in life and to sharing my recipes with readers. From the streets of Los Angeles to working on the farm as a teenager to being a chef today, I am proof that if you stay true to yourself, work hard, and remain focused, you can achieve your dreams,” said Lamas.
“We’re so excited to be publishing Anthony’s debut cookbook and look forward to sharing his take on Southern cooking—infused with the bold flavors and textures of Latin cuisine—with the masses!, ” said Carolyn Mandarano, The Taunton Press.
Southern Heat will be co-authored by Gwen Pratesi, a James Beard Foundation Award Finalist in journalism, who chronicles her love of cooking, travel and stories of chefs, artisans, farmers and restaurateurs on Bunkycooks.com. “I am looking forward to working with Chef Lamas to tell his personal story through words and photographs, translating the unique flavors of his life, prepared in his restaurant cuisine, into workable recipes for the home cook,” said Pratesi.
The cookbook will feature 100 color photographs provided by Riverbed Productions, which specializes in image and media support for the travel, food, wine and spirits industries and has worked with premier travel destinations, winemakers and culinary artisans in the United States and Europe.
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