The Food of New Orleans: Authentic Recipes from the Big Easy [Cajun & Creole Cookbook, Over 80 Recipes] (Food of the World Cookbooks) - Hardcover

DeMers, John

Hardcover

ISBN 10: 9625931007 ISBN 13: 9789625931005

Publisher: Periplus Editions (Hong Kong) Ltd, 1998

Synopsis

Each book in the "Periplus World Cookbooks" series contains 60 to 90 classic recipes from an exotic corner of the globe, and every recipe is illustrated in full-page colour photographs. This volume presents step-by-step instructions for recipes from New Orleans, with tips for preparations in Western kitchens. Essays on local food cover everything from dietary healing to ingredients, techniques and utensils.

About this title

Book Description:

This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.

From brennan's and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleans—an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of the book then presents incredible recipes for all the classic New Orleans dishes served at leading restaurants—from Jambalaya to Creole Gumbo and beignets. These recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the big Easy in the comfort of your own kitchen with this book!

Authentic cajun and creole recipes include:

• Pain Perdu
• Oysters Rockefeller
• Seafood Gumbo
• Crawfish Etouffee
• Muffuletta
• bread Pudding with Whiskey Sauce

About the Author:

New Orleans native John DeMers is the author of thirteen books including Arnaud's Creole Cookbook and The best Wining and Dining in New Orleans. A former food editor for United Press international, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program "Steppin' Out."

About this edition

• Publisher: Periplus Editions (Hong Kong) Ltd
• Publication date: 1998
• ISBN 10: 9625931007
• ISBN 13: 9789625931005
• Binding: Hardcover
• Number of pages: 144