Chef Anthony Lamas is spicing up the South! Now, in your own kitchen, you can turn up the heat with the Food Network's "Extreme Chef" winner and multiple James Beard Best Chef nominee and his debut cookbook Southern Heat. In the pages of Southern Heat, experience the flavors of Lamas' highly regarded Louisville, Kentucky, restaurant, Seviche, A Latin Restaurant, where his Latin roots are blended with the best ingredients of the South to create his interpretation of Southern food. Throughout Southern Heat you'll find traditional recipes peppered with the bold flavors and textures of Latin cuisine like Nuevo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, and Macadamia-Crusted Striped Bass with Red Chile Bluegrass Soy Butter. In Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident. His appreciation for his heritage, mentors, and local farmers, his dedication to using sustainable ingredients, and his passion for layering flavors to achieve the perfect balance between brightness, citrus, acidity, heat, and spice is conveyed through stories and tips, as well as stunning photography that sets the foundation for the more than 125 inspired recipes.