Harper Wave Books: Unexpected Perspectives on Mind, Body, and Soul

Publication Details and Purchasing Information

Available Formats

Selected Format: Details

  • On Sale:

    May 11, 2021
  • ISBN:

    9780062984517
  • Pages:

    400
  • Size:

    8.3" x 10.3"
  • Weight:

    3.1 lb
  • For Booksellers:

    Catalog Page

Book Title and Author Byline

Everyone's Table

Global Recipes for Modern Health

Product Description and Author Information

About the Book

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.

About the Authors

Gregory Gourdet

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

JJ Goode helps people write cookbooks. He has co-authored several New York Times bestsellers and been nominated for several James Beard Awards. He also writes articles about food and travel for publications like The New York Times, Bon Appétit, and Saveur magazine. 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.

Pre-order Signed Copy

Pre-order a signed copy from Powell’s Books.