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The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of New Orleans, who cook in a city where food is more than mere sustenance. It is a social event, a celebration of color and smell ...
The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of New Orleans, who cook in a city where food is more than mere sustenance. It is a social event, a celebration of color and smell and things that taste good.
Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffé; Mike Roussel of Brennan's offers Shrimp Creole; and Warren Leruth presents a Broken Shrimp Jambalaya. You can stuff crabs like those served by Louis Evans in the Caribbean Room of the Pontchartrain Hotel or whip up a thick Gumbo Filé comparable to Austin Leslie's at 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 own dining room every day.
Among the twenty master chefs who are presented in this one-of-a-kind collection are: Larry and Lee Leruth (LeRuth's Restaurant), Roland Huet (Christian's Restaurant), Gunter Preuss (The Versailles), Justin Galatoire Frey (Galatoire's), Willy Coln (Willy Coln's Chalet), Goffredo Fraccaro (La Riviera), Frank, James, Tommy, Joseph, and John Wong (Trey Yuen), Andre Ledoux (The Fairmont), and Chris Kerageorgiou (La Provence). These culinary experts divulge the secrets of their best dishes in 550 tantalizing recipes.
Employed at competing restaurants, these chefs joined together to compile this book as a gift to St. Michael's Special School in New Orleans, dedicated to the education and rehabilitation of retarded children. Editor Phil Johnson coordinated this collaboration from the beginning. A former Nieman Fellow of Harvard University, veteran journalist, and assistant manager of WWL-TV in New Orleans, Johnson was a chef of some talent himself.