Items related to The Food of New Orleans (Food of the World Cookbooks)
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.
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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:
About the Author:
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
Gillian Beal is a freelance writer based in Singapore. She has contributed articles to various newspapers and magazines and is the co-author of Balinese Children's Favorite Stories.
"About this title" may belong to another edition of this title.
- PublisherPeriplus Editions/Berkeley Books Pte Ltd
- Publication date2000
- ISBN 10 9625933999
- ISBN 13 9789625933993
- BindingPaperback
- Number of pages132
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Food of New Orleans P/I Internationale (Food of the World Cookbooks)
Published by
Periplus Editions
(1998)
ISBN 10: 9625933999
ISBN 13: 9789625933993
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Paperback
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Book Description Paperback. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think9625933999
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