Midwest-raised chef Chris Shepherd opened
Underbelly, featuring locally sourced food inspired by the ethnic
diversity of Houston, in March 2012. He is the 2014 James Beard
Award winner for Best Chef: Southwest, was named one of the Top 10
Best New Chefs in America by Food & Wine, and was also
named the Best Chef of the Year by the Robb Report in 2019. In
January 2017, Chris opened One Fifth, a restaurant that changes
concepts each year for five years, and UB Preserv in 2018.
Kaitlyn Goalen is a writer, cook, and editor and
cofounder of Short Stack Editions. Previously, she was the editor
of Tasting Table and has cowritten several cookbooks,
including Poole's: Recipes and Stories from a Modern
Diner with chef Ashley Christensen and The Short Stack
Cookbook with Nick Fauchald.
“Known for telling the story of Houston’s diverse communities
through his inventive cooking, Cook Like a
Local teaches readers how to work with flavors and foods
from different cultures with ‘respect and creativity.’”—Food &
Wine, “18 Essential New Cookbooks for Fall”
“With dishes like braised goat with Korean rice dumplings and fried
vegetables with caramelized fish sauce, Cook Like a
Local underscores how food can cross cultures and bring
communities together.”—Forbes, “15 New Cookbooks for Fall 2019”
“[Shepherd’s] enthusiasm for the flavors and culture immigrants
have brought to America is unmatched.”—Chandra Ram, editor-in-chief
of Plate
“Cook Like A Local inspires curious eaters to learn more about
the food in their own back yards.”—Eater Houston
“A deep dive into the mind of Houston’s culinary anthropologist, a
chef who’s made his name by giving greater exposure to flavors
found across the diverse city.”–Houstonia Magazine
“Shepherd uses the ingredients that make Houston—America’s most
diverse city—such an amazing food scene. . . . You see how the
cultures of Houston intersect around the use of common ingredients
creating combinations that wouldn’t have happened anywhere but
there.”—Robb Report, “The 9 Best New Cookbooks of the Fall”
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