Heaven on Seven Cookbook: Where It's Mardis Gras All the Time!

Heaven on Seven Cookbook: Where It's Mardis Gras All the Time!

by John Demers, John DeMers
     
 
When Jimmy Bannos started experimenting with Louisiana cooking, he transformed his Chicago coffee shop into the best darn Cajun restaurant north of the Mason-Dixon Line. Here, he shares the down-home dishes that made his restaurant a success, including Steak Po' Boy with Grilled Green Peppers and Onions, Coconut-Crusted Shrimp, and Sweet Potato Pie.

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Overview

When Jimmy Bannos started experimenting with Louisiana cooking, he transformed his Chicago coffee shop into the best darn Cajun restaurant north of the Mason-Dixon Line. Here, he shares the down-home dishes that made his restaurant a success, including Steak Po' Boy with Grilled Green Peppers and Onions, Coconut-Crusted Shrimp, and Sweet Potato Pie.

 A colorful and joyous collection of inventive, Cajun-influenced recipes from celebrated Chicago restaurateur Jimmy Bannos. Includes more than 90 recipes and 55 full-color photographs. Hardcover edition has sold more than 30,000 copies.

 

Product Details

ISBN-13:
9781580088282
Publisher:
Ten Speed Press
Publication date:
03/28/2007
Pages:
160
Product dimensions:
7.41(w) x 9.16(h) x 0.59(d)

Meet the Author

JOHN DeMERS is a food writer, radio talk show host, and author of more than 30 books. He lives in Houston, Texas, and serves as editor of ArtsHouston magazine.

JIMMY BANNOS, a third-generation restaurateur, opened Heaven on Seven in 1985. The restaurant now has four locations in the Chicago area.

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