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New Orleans Classic Creole Recipes
     

New Orleans Classic Creole Recipes

by Kit Wohl, Chris Rose (Foreword by)
 

A melting pot of New Orleans' diverse flavors, cultures, and history.

New Orleans' most famous Creole restaurants, including Antoine's, Brennan's, Galatoire's, Arnaud's, and Mr. B's Bistro, offer more than fifty authentic Creole dishes bursting with the city's benchmark flavors. French, Spanish, and Caribbean cuisines, among others, have contributed

Overview

A melting pot of New Orleans' diverse flavors, cultures, and history.

New Orleans' most famous Creole restaurants, including Antoine's, Brennan's, Galatoire's, Arnaud's, and Mr. B's Bistro, offer more than fifty authentic Creole dishes bursting with the city's benchmark flavors. French, Spanish, and Caribbean cuisines, among others, have contributed their culinary DNA to these savory meals. Create these tastes at home with clear and easy-to-follow recipes. Tantalizing photographs, fascinating histories, and rollicking stories add rich seasoning to these appetizers, soups, entrées, and desserts. Savor Creole specialties such as Trout Meunière, Chicken Bon Femme, Crab Meat Au Gratin, and much more with this gorgeous volume.

Editorial Reviews

The Huffington Post - John Mariani
Every year or so Kit Wohl returns to prove wrong everyone who thinks Creole cookery is stuck in its ways, too heavy, too spicy, and too much of everything; the truth is, the cuisine has evolved like all others in this country over the last 30 years. Thus, while you'll find no better examples—most from New Orleans restaurants—of dishes like shrimp and ham jambalaya, file gumbo, crabmeat maison, pain perdu, and pralines, you also find that things have lightened up, become more complex in their use of spices and based on far better ingredients than Creole cooks had in the past. Just page through this book and I guarantee you'll stop and read the whole recipe after looking at the photos of contemporary renderings like beef daube with fettuccine, jalapeño cheese grits, crab cakes with ravigote sauce, and Creole cream cheese Evangeline. No one in the Crescent City knows the whole story of New Orleans food better than Kit, and she's determined to set it down with respect and authority.
Library Bookwatch
Featuring full-color photography on virtually every other page, New Orleans Classic Creole Recipes From Favorite Restaurants lives up to its title with an array of fifty sumptuous recipes of authentic Creole cuisine, provided by popular local restaurants. Dishes include Crabmeat Maison, Shrimp and Ham Jambalaya, Trout Meuniere, Okra Tomato Stew, Sweet Calas, and much more. In addition to step-by-step instructions, many recipes also have sidebars spotlighting a little bit of information about cherished food staples of Creole culture, and the history of their preparation. Anyone interested in trying their hand at Creole cuisine will find New Orleans Classic Creole Recipes indispensable!

Product Details

ISBN-13:
9781455618798
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
10/22/2014
Series:
Classics Series
Pages:
96
Sales rank:
489,701
Product dimensions:
8.70(w) x 8.60(h) x 0.60(d)

Meet the Author

Kit Wohl is an author and artist with a passion for the culinary arts. She works with chefs, restaurants, and hotels across the country, and her artwork is held in collections across the Americas and Europe and includes chandeliers, railings, and sculptures. New Orleans Icons: Iron Lace is her twelfth book. Arnaud’s Restaurant Cookbook: New Orleans Legendary Creole Cuisine, published by Pelican in 2005, received national acclaim, and The P&J Oyster Cookbook was named Cookbook of the Year by New Orleans Magazine. Her books in the Classics Series include New Orleans Classic Creole Recipes, New Orleans Classic Celebrations, New Orleans Classic Cocktails, New Orleans Classic Brunches, New Orleans Classic Desserts, New Orleans Classic Appetizers, New Orleans Classic Seafood, and New Orleans Classic Gumbos and Soups. Wohl and Billy, her husband, live in the Big Easy.

Chris Rose won a Pulitzer Prize in 2006 for his contributions to the New Orleans Times-Picayune's Public Service Award and was a finalist for the Pulitzer Prize in Distinguished Commentary that same year.

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