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From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner and Fan Favourite Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit, Kelsey presents more than 100 recipes that are made to be shared with family and friends, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin’ Veggies, and six variations of Icebox Cookies. Also featured are beautifully styled shots of finished dishes and aspirational photography of the Southern lifestyle, as well as Kelsey’s tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table and Whiskey in a Teacup, fans of Kelsey and her stint on Top Chef, and any home cook who loves Southern food, who has a young family, or who likes to host, will appreciate the modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavours of the Deep South.
Author Biography
Kelsey Barnard Clark is a spicy Southern chef and mother hailing from Dothan, Alabama. After two years of parent-mandated ‘real college’, Kelsey left the Deep South to learn from world-class chefs at the Culinary Institute of America in New York. She fine-tuned her skills in Manhattan’s top restaurants, Cafe Boulud and Dovetail, before returning to her roots in Alabama to launch her catering business and restaurant, now known as KBC. Recently, Kelsey competed in Top Chef Season 16 – nine months after having her first child. She became the fourth woman and first Southerner to win the Top Chef title. In addition, she became the second person in sixteen seasons to win both the title and Fan Favourite.
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