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"