The Delicious Mischief Cookbook: The Top 100 Recipes from 25 Years on the Radio

Overview

In these lively, often humorous pages, DeMers recounts how this “shy” writer became the radio host of a high-energy, irreverent, no-pinkie-raised food and wine show called Delicious Mischief years before its move from Louisiana to Texas—before he traded jambalaya for brisket. And as the author of dozens of cookbooks over many years, DeMers also shares the top 100 recipes he’s learned how to make for his own friends and family from interviewing, cooking, and tasting alongside chefs like Emeril Lagasse in New ...

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Overview

In these lively, often humorous pages, DeMers recounts how this “shy” writer became the radio host of a high-energy, irreverent, no-pinkie-raised food and wine show called Delicious Mischief years before its move from Louisiana to Texas—before he traded jambalaya for brisket. And as the author of dozens of cookbooks over many years, DeMers also shares the top 100 recipes he’s learned how to make for his own friends and family from interviewing, cooking, and tasting alongside chefs like Emeril Lagasse in New Orleans, Robert del Grande in Houston, Stephan Pyles in Dallas, and Jimmy Bannos in Chicago. On the recipe front (with some great stories attached), this book describes John’s efforts to make his beloved chicken and sausage gumbo in the far West Texas town of Marfa (pop. 1980), his encounter with stone crab soup in Everglades City, Florida, the amazing salad dressing that’s apparently made only at the bottom of the Grand Canyon, and others.

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Product Details

  • ISBN-13: 9781939055828
  • Publisher: Bright Sky Press
  • Publication date: 10/1/2014
  • Pages: 176
  • Sales rank: 1,393,514
  • Product dimensions: 8.60 (w) x 8.90 (h) x 1.20 (d)

Meet the Author

A veteran Texas-based journalist, John DeMers is the author of fifty published books on subjects from food and drink, to Texas culture, history, to a popular series of crime novels set in far West Texas. Most recently the author of Cordua: Foods of the Americas, John’s earlier works for Bright Sky Press include Follow the Smoke: 14,783 Miles of Great Texas Barbecue, and the Chef Brett adventures beginning with Marfa Shadows. He lives in Houston and Marfa.

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