Creole Nouvelle

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Overview

Traditional New Orleans restaurants, such as Galatoire's, Commander's Palace, Delmonico's, and Arnaud's, advocates of old ways, are attracting first-timers and tourists. Conversely, Gourmet magazine, AAA, and other top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Just as Jeremiah Tower and Deborah Madison redefined San Francisco cuisine in the '70s and the Gang of Five...
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Overview

Traditional New Orleans restaurants, such as Galatoire's, Commander's Palace, Delmonico's, and Arnaud's, advocates of old ways, are attracting first-timers and tourists. Conversely, Gourmet magazine, AAA, and other top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Just as Jeremiah Tower and Deborah Madison redefined San Francisco cuisine in the '70s and the Gang of Five revolutionized Southwestern eating in the '80s, Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to these fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating.
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Editorial Reviews

Gambit Weekly
Creole Nouvelle... is an exploration of the new wave of Creole cuisine...
— Kandace Power Graves
Midwest Book Review
"... redefine traditional genre recipes with new additions and tastes."
The Memphis Flyer
Carey has included traditional creole recipes twisted into something new. In Creole Nouvelle , Carey and his guest chefs expand the Creole palate by extending the list of Creole influences.
— Chris Davis,
Wine Advisor Food Letter; Wineloverspage.com
...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery...
The Houston Chronicle
New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him.
— Syd Kearney
Online Book Review
Joseph Carey has put an amazing book together of his Creole recipes. Your mouth will water as you pore over the selections.
Best of New Orleans Magazine
...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards.
— Kandace Power Graves
Deborah Madison
With Joseph Carey's amusing stories, scalding opinions and informed wit and information galore, what more could one want from a cookbook, except to open it up and start cooking? I look forward to doing just that and the sooner, the better.
Denis Kelly
When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven!
Gambit Weekly - Kandace Power Graves
...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards.
The Memphis Flyer - Chris Davis
Carey has included traditional creole recipes twisted into something new. In Creole Nouvelle , Carey and his guest chefs expand the Creole palate by extending the list of Creole influences.
Wine Advisor Food Letter; Wineloverspage.Com
...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery...
The Houston Chronicle - Syd Kearney
New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him.
RH Staff
Carey, a New Orleans native who now heads the Memphis Culinary Academy, has come up with a slick approach to cookbook writing here. This volume includes many traditional Creole recipes-Carey handles these himself-plus inventive takes on them from five top New Orleans chefs: Susan Spicer of Bayona; Peter Vasquez from Marisol; Anne Kearney, formerly of Peristyle; Donald Link of Herbsaint; and John Harris of Lilette.

All in all, it's quite a collection. And future cookbook authors take note: this book's all-star cast approach is one worth exploring on other topics.

Library Journal
Trout Point Lodge is an elegant inn and cooking school situated on a private nature preserve in a remote part of Nova Scotia, what the authors refer to as "the Acadian homeland." The Acadians were French settlers ousted by the British in the 1750s, and many of them ended up in Louisiana, the forebears of today's Cajuns. So it is not so surprising that the three owners of Trout Point, who had a thriving organic farm and restaurant in New Orleans, ended up in Nova Scotia-though the food they serve at the lodge is of the more refined, urban style of Creole cuisine than the simpler, unpretentious Cajun/Acadian cooking. Once again, they have an organic garden that supplies their produce, and they forage for mushrooms and other delicacies in the forests around the lodge and fish in the rivers and streams running through the preserve. This results in such dishes as Sea Bean and Mussel Salad, Grilled Trout with Wild Fennel and Almonds, and Wild Blackberry Custard Tart. An unusual cookbook from an unusual inn, this is recommended for most collections. Carey, a New Orleans-born chef who founded the Memphis Culinary Academy, focuses on Creole cooking in his native city, specifically contemporary interpretations of classic dishes, as well as the innovative Creole-inspired cuisine that a handful of talented young chefs are serving there (e.g., Susana Spicer of Bayona and Donald Link of Herbsaint). Carey is obviously knowledgeable and has an entertaining, strongly opinionated style; unfortunately, the recipe instructions are somewhat abbreviated and assume a fair amount of kitchen experience or training, and many of them do not include yields-a serious drawback. Nevertheless, area libraries and specialized regional cooking collections will want to consider. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781589791305
  • Publisher: Taylor Trade Publishing
  • Publication date: 11/28/2004
  • Pages: 224
  • Product dimensions: 7.90 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Chef Joseph Carey was born in New Orleans. He worked in restaurants while attending college at Louisiana State University and Indiana University. He has a degree in English literature from the latter. Carey worked as an executive chef in San Francisco for 16 years, where he opened five restaurants. He then left to establish the Memphis Culinary Academy, and in Memphis, he opened three distinguished restaurants. He was Memphis' first Certified Executive Chef. Four times a year, he teaches his ten-week Professional Class to students who wish to become professional chefs. The local chapter of the American Culinary Federation elected Chef Carey to the president of the association twice, and to be vice-president once. In addition to his cooking talents, he is sought after for other culinary expertise: Chef Carey designed the kitchen for the restaurant in the Brooks Museum of Art in Memphis. He has done three local television series. The local ABC affiliate, WHBQ hired him for an evening news spot called A Taste of Memphis; for three years, he was a regular with his cooking tips on the noon news on the local CBS affiliate, WREG, and for many years, Chef Carey did a half hour show on local Cablevision called The American Epicure. He has been interviewed on television in singular appearances, as well. When national celebrities such as Tom Cruise and Debbie Rose come to Memphis, Chef Carey is consulted on a regular basis for recommendations for personal chefs, and in fact, has provided chefs trained by himself to such well-known people as Dixie Carter, Annie Potts and Hal Holbrook. He has trained cooks to cater for the artist formerly known as Prince and George Thoroughgood. He has cooked for the Egyptian and Irish ambassadors to the United States.
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 5, 2004

    Eat here!!!!

    This is a great book on Creole cooking. Carey's recipes are straightforward, and his directions are clear and easy to follow. The recipes he includes from the five New Orleans chefs and restaurants that he selected to be in the book with him are innovative approaches to Creole cuisine. I do a lot of oriental cooking, and I like the way he has chosen to include aspects of that cuisine. This isn't a book for the complete novice, but a moderately experienced cook will find a wealth of interesting dishes and historical information, all presented with a great sense of humor. This is an excellent addition to any cook's library.

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