The New Orleans Kitchen: Classic Recipes and Modern Techniques

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The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.

IACP AWARD FINALIST â€¢ NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW

With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canonâ€”from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Country USA
Brand Ten Speed Press
Manufacturer Lorena Jones Books
Binding Hardcover
ItemPartNumber 150 photos
Color Silver
ReleaseDate 2019-10-29
Size 1 EA
UnitCount 1
EANs 9780399582295

Country	USA
Brand	Ten Speed Press
Manufacturer	Lorena Jones Books
Binding	Hardcover
ItemPartNumber	150 photos
Color	Silver
ReleaseDate	2019-10-29
Size	1 EA
UnitCount	1
EANs	9780399582295

The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

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