March 1, 2014 marks the launch of Best Chefs America: The American South, the first of a series of regional guides to American cuisine.
In 2013, Best Chefs America introduced the first-ever comprehensive peer review guide of chefs in the U.S., highlighting the top one percent of chefs in the country. The book was the result of more than 5,000 one-on-one interviews with chefs across the country to find out who chefs think are the best.
“As the result of months of research and detailed interviews with chefs for Best Chefs America, we discovered that regional trends and cuisine culture were recurring themes. Chefs from each state pride themselves and are passionate when it comes to recreating regional flavors in their dishes,” states Gabe Joseph, editor in chief of Best Chefs America. “With this series, we shed some light on the culture and cuisine of each state. We also highlight the most talented chefs in the South, according to chefs.”
Honoring chefs from 12 Southern states including Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Virginia and West Virginia, the 250-page guide highlights the restaurants, ingredients, influencers and trends that shape the culinary landscape of the South.
The American South contains more than 1,000 Best Chef restaurant listings, special listings for the top 25 chefs in the South, chef recipes for each state as well as essays contributed by notable writers, chefs and culinary experts that reflect on each state’s defining cuisine. The guide offers a deeper understanding of the South’s rich culinary heritage and current food scene. Complete with photography and coverage of more than 250 Southern cities, this guide is an easy-to-navigate, travel-friendly resource for the ultimate culinary experience in the South.
Released March 1, Best Chefs America: The American South is now available for $25.00 at www.bestchefsamerica.com/south.