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Everyone's Table: Global Recipes for Modern Health

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Winner

James Beard Book Award

General category

2022

One of Esquire's Most Anticipated Cookbooks 2021

The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook—the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won’t notice the difference.

When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone.

Everyone’s Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods—ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s dishes are inspired by his deep affection for global ingredients and techniques—from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.

Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone’s Table will change forever the way we think about, approach, and enjoy healthy eating.

ISBN-13: 9780062984517

Media Type: Hardcover

Publisher: HarperCollins Publishers

Publication Date: 05-11-2021

Pages: 400

Product Dimensions: 7.90(w) x 10.10(h) x 1.20(d)

Born in Brooklyn and raised in Queens, New York, Gregory Gourdet is the child of Haitian immigrants. A self-proclaimed health freak and avid runner, Gourdet views food as a source of nourishment as much as one of pleasure. After graduating from the prestigious Culinary Institute of America, he became chef de cuisine for Jean-Georges Vongerichten, under whom he trained for almost seven years. In 2008, Gourdet arrived in Portland, OR. He led the pan-Asian kitchen at Departure for a decade, running one of the busiest restaurants in the state. His annual trips around the world connected him with the flavors and ingredients he loves so much. He is a James Beard Award nominee and a two-time Top Chef finalist as well as an All Star and Guest Judge. He has been named Chef of the Year by Eater and one of the Fittest Chefs in America by Men’s Health. His wood-fired Haitian restaurant Kann will open in Portland, OR, in 2022. JJ Goode, co-writer, has co-authored several New York Times bestselling cookbooks and has won a James Beard Award. The editors of The Norton Reader selected his Gourmet magazine essay on cooking with one arm for their anthology of nonfiction, which includes writing from Nora Ephron, Barack Obama, and Jesus.

Table of Contents

A Recipe for Change 1

How to Use This Book 9

1 Raw and Cold Plants 31

2 Cooked and Hot Plants 55

3 Eggs Anytime 105

4 Morning Meals 125

5 Dips 139

6 Soups 151

7 Seafood 169

8 Birds 215

9 Meats 243

10 Ferments, Pickles, and Preserves 265

11 Purees, Sauces, Dressings, Oils, Butters, and Milks 293

12 Mixes and Blends 323

13 Smoothies, Coolers, Shrubs, and Haitian Hot Chocolate 329

14 Desserts and Sweets 345

Acknowledgments 387

Index 389