Everyone's Table: Global Recipes for Modern Health: A James Beard Award Winner

by Gregory Gourdet, JJ Goode EdD.

Overview

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.

Product Details

ISBN-13:	9780062984517
Publisher:	HarperCollins
Publication date:	05/11/2021
Pages:	400
Sales rank:	158,282
Product dimensions:	7.90(w) x 10.10(h) x 1.20(d)

About the Author

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

Editorial Reviews

05/03/2021

Gourdet, of Top Chef renown, gives clean eating a punchy makeover in this gratifying collection of 200 gluten-free and Paleo-friendly recipes. With a decade of sobriety and 50 marathons under his belt, he shares his love for superfoods, or ingredients rich with nutrients, fats, vitamins, and antioxidants. “I want it all—to feel good, to eat well. And I want the same for everyone.” The son of Haitian immigrants, Gourdet’s global cuisine relies on contrast: in a chapter titled “Raw and Cold Plants,” slaw is brightened with Makrut lime leaves; and a clam chowder that won accolades on Top Chef gets a smoky kick from Japanese dashi stock. Gourdet looks to his heritage, meanwhile, with legim stew with fiery peppers, “the epitome of ugly delicious.” Flavors are balanced, but some chapters feel lopsided, including one with a paltry offering of five dips. More satisfying are recipes involving fermentation (where a funky pine nut mixture stands in for Caesar dressing) and sauces, among them a standout Mexican mole. Throughout, Gourdet’s sure-footed guidance (“dry the skin well” and “use a nonstick skillet” for restaurant-quality crispy fish skin) lends an air of cooking alongside a close companion. There is no denying Gourdet’s ability to make a healthy lifestyle seem wildly appealing. Agent: Kim Witherspoon, InkWell Management. (May)

Publishers Weekly

Easy, colorful, full of flavor and vegetable forward, Everyone’s Table will surely be everyone’s favorite cookbook. Having immensely enjoyed Gregory’s fantastic food over the years, I’m so excited for the world to taste exactly what makes him such a favorite on Top Chef.”  — Padma Lakshmi, author and host/executive producer of Bravo’s Top Chef and Hulu’s Taste the Nation

“Everyone’s Table offers an explosion of flavors from whole food ingredients, infusing spice, texture, and bursts of color into simple, everyday recipes.”  — Melissa Urban, CEO of Whole30 and New York Times bestselling author

“Chef Gregory’s show-stopping, umami-packed, globally inspired, technicolor dishes are the stuff dreams are made of. I’m over the moon that I can finally cook his genius recipes at home!” — Michelle Tam, New York Times bestselling cookbook author and creator of the Nom Nom Paleo blog

“In Everyone's Table, Chef Gregory shares not only his delicious thoughts on food but also provides a blueprint on how to live a healthier life. He intimately shares how he evolved not only as a chef but as a person. There are so many insights that we all can learn from and exciting recipes to replicate at home. Thankful for Chef Gregory for sharing this with us.”  — Marcus Samuelsson award-winning chef, restaurateur & author

“Everyone's Table celebrates the rich culture of Gregory Gourdet's heritage with seriously good cooking and a global pantry of healthy ingredients.  His food is fresh, inventive and bursting with flavor and every dish is free of gluten, dairy, soy and refined sugar. Gregory’s life experiences have transformed his approach to eating and living, and now his delicious journey is documented in these exciting recipes.” — Steven Satterfield, author Root to Leaf, Chef Miller Union

“Gregory Gourdet takes us on an emotional journey from wrapping us in a warm blanket as he talks about his Haitian family and roots to his not-so-pretty bout with drugs to his obsession with running and health. A journey that eventually places us all around Everyone's Table. Gregory brings us modern healthy food that's 100% unprocessed, dairy-free, bright, and beautiful with just as much ingredient diversity and elegance. This just may become my #1 go to cookbook.” — Carla Hall, Chef/TV Host

“In his book you will find a wealth of information on global flavors, the freshness of the seasons with local and sustainable products. The recipes are bright, full of spice, acidity as well as easy to follow. The influences from his childhood in Haiti, his love of southeast Asian food and his French training are all incorporated into his personal style of cooking. I am so proud of the chef he has become and the lifestyle he has embraced.”  — Jean-Georges Vongerichten, Chef, Restaurateur, Cookbook Author and Bon Vivant 

From the Publisher

Everyone’s Table offers an explosion of flavors from whole food ingredients, infusing spice, texture, and bursts of color into simple, everyday recipes.” 

Melissa Urban

In Everyone's Table, Chef Gregory shares not only his delicious thoughts on food but also provides a blueprint on how to live a healthier life. He intimately shares how he evolved not only as a chef but as a person. There are so many insights that we all can learn from and exciting recipes to replicate at home. Thankful for Chef Gregory for sharing this with us.” 

Marcus Samuelsson award-winning chef

Everyone's Table celebrates the rich culture of Gregory Gourdet's heritage with seriously good cooking and a global pantry of healthy ingredients.  His food is fresh, inventive and bursting with flavor and every dish is free of gluten, dairy, soy and refined sugar. Gregory’s life experiences have transformed his approach to eating and living, and now his delicious journey is documented in these exciting recipes.

Steven Satterfield

Chef Gregory’s show-stopping, umami-packed, globally inspired, technicolor dishes are the stuff dreams are made of. I’m over the moon that I can finally cook his genius recipes at home!

Michelle Tam

Easy, colorful, full of flavor and vegetable forward, Everyone’s Table will surely be everyone’s favorite cookbook. Having immensely enjoyed Gregory’s fantastic food over the years, I’m so excited for the world to taste exactly what makes him such a favorite on Top Chef.” 

Padma Lakshmi

Gregory Gourdet takes us on an emotional journey from wrapping us in a warm blanket as he talks about his Haitian family and roots to his not-so-pretty bout with drugs to his obsession with running and health. A journey that eventually places us all around Everyone's Table. Gregory brings us modern healthy food that's 100% unprocessed, dairy-free, bright, and beautiful with just as much ingredient diversity and elegance. This just may become my #1 go to cookbook.

Carla Hall

In his book you will find a wealth of information on global flavors, the freshness of the seasons with local and sustainable products. The recipes are bright, full of spice, acidity as well as easy to follow. The influences from his childhood in Haiti, his love of southeast Asian food and his French training are all incorporated into his personal style of cooking. I am so proud of the chef he has become and the lifestyle he has embraced.” 

Jean-Georges Vongerichten