Download or read book New Orleans Chef s Table written by Lorin Gaudin and published by Rowman & Littlefield. This book was released on 2013-01-15 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.
Download or read book The New Orleans Chef s Table written by Lorin Gaudin and published by Rowman & Littlefield. This book was released on 2019-10-23 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food-obsessed and always hungry, New Orleans is a culinary melting pot of diverse people and diverse cuisines. From classics like jambalaya and beignets to new additions like boudin egg rolls and shrimp & tasso pinchos, there’s something for everyone whether you live in the city or are just visiting. The new edition of The New Orleans Chef’s Table brings together the best that the Big Easy has to offer, including recipes from each featured restaurant so you can recreate your favorite dishes at home. Come celebrate the taste of New Orleans!
Download or read book New Orleans Chef s Table written by Lorin Gaudin and published by Rowman & Littlefield. This book was released on 2013-01-15 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.
Download or read book The New New Orleans Chef s Table written by Lorin Gaudin and published by Chef's Table. This book was released on 2019-10 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food-obsessed and always hungry, New Orleans is a culinary melting pot of diverse people and diverse cuisines. From classics like jambalaya and beignets to new additions like boudin egg rolls and shrimp & tasso pinchos, there's something for everyone whether you live in the city or are just visiting. The new edition of The New Orleans Chef's Table brings together the best that the Big Easy has to offer, including recipes from each featured restaurant so you can recreate your favorite dishes at home. Come celebrate the taste of New Orleans!
Download or read book Shaya written by Alon Shaya and published by Knopf. This book was released on 2018-03-13 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Download or read book Mosquito Supper Club written by Melissa M. Martin and published by Artisan. This book was released on 2020-04-21 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR’s The Splendid Table, Eater, Epicurious, and more “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
Download or read book My New Orleans written by John Besh and published by Andrews McMeel Publishing. This book was released on 2009-05-01 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina. What People Are Saying "John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing." --Paul Prudhomme, chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning Blends "In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens." --Mario Batali, Iron Chef, restaurateur, author "This book is an act of soul. Maestro Besh lives the life he cooks; he doesn't just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization." --Wynton Marsalis, musician "John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine!" --Daniel Boulud, chef, restaurateur, and author A portion of the proceeds from the sale of this book will be donated to Cafe Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills, and operational training for successful entry into the hospitality and restaurant industries.
Download or read book My Family Table written by John Besh and published by Andrews McMeel Publishing. This book was released on 2011-11-01 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book 2012 IACP Award Winner in the Children, Youth and Family category 2012 James Beard Award Nominee "Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day. In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal." From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.
Download or read book Gumbo Tales written by Sara Roahen and published by W. W. Norton & Company. This book was released on 2008 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: A celebration of the food culture of New Orleans recounts the Wisconsin native's introduction to such regional classics as gumbo, po-boys, and red beans and rice.
Download or read book Guerrilla Tacos written by Wesley Avila and published by Ten Speed Press. This book was released on 2017-10-10 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
Download or read book Crescent City Cooking written by Susan Spicer and published by Knopf. This book was released on 2009-06-03 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.
Download or read book Down South written by Donald Link and published by Clarkson Potter. This book was released on 2014-02-25 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.
Download or read book Julia Reed s New Orleans written by Julia Reed and published by Rizzoli Publications. This book was released on 2019-04-30 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consummate hostess and lifestyle expert Julia Reed shares her favorite New Orleans recipes and ways to create parties that exude this city's famously warm hospitality. This follow-up to Julia's bestseller Julia Reed's South showcases her entertaining know-how and that of her noted chef friends--and her love of New Orleans. Held in a variety of venues, from courtyards to gracious interior spaces, the gatherings' menus include such dishes as grillades, grits, and seafood gumbo, and cocktails ranging from the traditional Sazerac to a Satsuma Margarita. Featured are an elegant holiday dinner, a crawfish boil, and a lunch under the live oaks. All are presented in luscious photographs and include tips on setting tables, arranging flowers, and crafting playlists to create a festive mood. Julia's introduction traces the evolution of New Orleans cuisine, from its Creole beginnings to the culinary contributions of other ethnic groups. Sidebars cover iconic watering holes and local specialties such as the po-boy and the muffuletta, as well as events ranging from Mardi Gras to raucous St. Patrick's Day. This enticing cookbook is the ultimate primer is for every party-giver and anyone interested in "laissez bons temps roulez."
Download or read book Acadiana Table written by George Graham and published by . This book was released on 2016-10-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Download or read book Austin Chef s Table written by Crystal Esquivel and published by Rowman & Littlefield. This book was released on 2013-03-05 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Austin is an oasis of creativity in Texas. Food ranges from mom-and-pop eateries and eclectic food trailers to high-end, chef-driven restaurants, and all of them have received a warm welcome from the community. East Austin is home to taquerias and barbecue joints, while north Austin claims some of the city's best Vietnamese and Korean cuisine. Austin Chef's Table is the first cookbook to gather Austin's best chefs and restaurants under one cover. Including a signature "at home" recipe from more than fifty iconic dining establishments, the book is a celebration of the city's creative food scene. Full-color photos throughout capture Austin's eclectic eateries and highlight fabulous dishes and famous chefs.
Download or read book Chasing the Gator written by Isaac Toups and published by Voracious. This book was released on 2018-10-23 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.
Download or read book Chi Spacca written by Nancy Silverton and published by Knopf. This book was released on 2020-10-13 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
