New Orleans Classic Gumbos and Soups

by Kit Wohl

Overview

A guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB. Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.

Product Details

ISBN-13:	9781589806306
Publisher:	Arcadia Publishing SC
Publication date:	01/14/2009
Series:	Classic Recipes Series
Pages:	96
Sales rank:	1,038,996
Product dimensions:	8.60(w) x 8.60(h) x 0.60(d)

About 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.

Editorial Reviews

This winning book, photographed and designed by Wohl herself, pays enthusiastic homage to her beloved city.

Gourmet Magazine

In Wohl's fourth entry in Pelican's "Classic Recipes" series (after New Orleans Classic Desserts; New Orleans Classic Seafood; and New Orleans Classic Appetizers), she includes recipes for gumbo, that true New Orleans classic, along with bisques and other soups, from some of the city's top chefs. All are shown in color photographs, and there's a special section on roux, the base of any real gumbo, and other ingredients. For area libraries and other regional cookery collections. [GourmetMagazine Cookbook Club selection; The Good Cook Book Club featured alternate.]

—Judith Sutton

Library Journal