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 his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection from 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.
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 nourishment.
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, Oregon 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 has been named Chef of the Year by Eater and one of the Fittest Chefs in America by Men’s Health. He is also a James Beard Award nominee. His wood-fired Haitian restaurant Kann will opens summer 2021.