James Beard Award–winning chef, author and restaurateur Kenny Gilbert revisits his Southern roots by pairing traditional recipes with bold international flavors. In each chapter, Gilbert reimagines iconic dishes of the American South, from ribs and slaw to fish and grits, infusing them with ingredients from around the globe.

• Contains more than 100 globally inspired Southern recipes.
• Recipe highlights include Jerk-Spiced Spareribs with Habanero-Mango BBQ Sauce and Coconut-Guava Slaw, Grouper Francese with Truffle Gouda Grits, and Shawarma-Spiced Lamb Meatloaf with Feta and Kalamata Olive Mashed Potatoes.
• Written with Nan Kavanaugh.
• Hardcover, 256 pages.