New Orleans Chefs Cookbook

New Orleans Chefs Cookbook

by Phil Johnson
     
 

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"Cooking enthusiasts will welcome this superb, varied collection."
--Publishers Weekly

The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of the city where food is more than just sustenance-it is a social event, a celebration of color and smell and things that taste good.

In this book, these culinary experts

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Overview

"Cooking enthusiasts will welcome this superb, varied collection."
--Publishers Weekly

The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of the city where food is more than just sustenance-it is a social event, a celebration of color and smell and things that taste good.

In this book, these culinary experts divulge the secrets of their trade through 550 tantalizing recipes. Paul Prudhomme, the master, tells you how to make Crawfish Etouffée; Mike Roussel of Brennan's makes Shrimp Creole; and Warren Leruth does a Broken Shrimp Jambalaya. You can whip up a thick Gumbo Filé comparable to Austin Leslie's (of Chez Helene). Daring chefs will want to try Alligator Sauce Piquante as Jean Luc Albin cooks it. With this collection of recipes, you can bring the elegance and sophistication of traditional New Orleans cuisine into your dining room every day.

Twenty of the finest chefs in New Orleans have joined together to produce this book. It is their gift to St. Michael's Special School in New Orleans, dedicated to the education and rehabilitation of retarded children. Each January, for the past ten years, these chefs have staged a two-day culinary extravaganza with an audience limited to one thousand each day, with all proceeds going to St. Michael's. The recipes in the New Orleans Chefs Cookbook are the fruits of that endeavor.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Cooking enthusiasts will welcome this superb, varied collection, an outgrowth of an annual culinary charity event presided over by by such notable New Orleans chefs as Warren Leruth, Paul Prudhomme and Austin Leslie. Recipe directions are lucid, but beginners may find some instructions a shade too succinct. The wealth of seafood dishes includes several shrimp Creole variations, redfish with crawfish and scallops, and salt-and-pepper shrimp. Green-pepper steak, poulet au fromage, barbecued ribs and zigeuner schnitzel are among the meat dishes. Side dishes are as diverse as sweet-and-sour cabbage, dirty rice, stewed okra and spinach mold. Desserts include lemon tequila souffle, pecan torte and pesche alla Piemontese (peaches Piedmont style). Amateur chef Johnson is assistant manager of a New Orleans television station. Photos not seen by PW. (March)

Product Details

ISBN-13:
9781589804753
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
01/28/2007
Pages:
360
Product dimensions:
5.60(w) x 8.90(h) x 1.00(d)

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