Download or read book Signature Tastes of New Orleans written by Steven Siler and published by . This book was released on 2016-12-06 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 110 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely New Orleans is showcased. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. Mark Twain, author of Life on the Mississippi, on New Orleans: "...It has been said that a Scotchman has not seen the world until he has seen Edinburgh; and I think that I may say that an American has not seen the United States until he has seen Mardi-Gras in New Orleans...New Orleans food is as delicious as the less criminal forms of sin...." About the Author: Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.
Download or read book Signature Tastes of New Orleans written by Steven W. Siler and published by . This book was released on 2015-01-26 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 110 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely New Orleans is showcased. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. Mark Twain, author of Life on the Mississippi, on New Orleans: ..".It has been said that a Scotchman has not seen the world until he has seen Edinburgh; and I think that I may say that an American has not seen the United States until he has seen Mardi-Gras in New Orleans...New Orleans food is as delicious as the less criminal forms of sin...."
Download or read book Signature Tastes of New Orleans written by Steven W. Siler and published by . This book was released on 2015-01-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 70 restaurant recipes, historic photos and trivia about the city, the range of amazing food that is uniquely New Orleans is showcased. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. New Orleans Pralines 11/2 C. sugar 3/4 C. light brown sugar, packed 1/2 C. milk 6 Tbsp butter (3/4 stick) 11/2 C. pecans (roasted optional) 1 Tbsp vanilla 1. To roast pecans, bake them on a sheet pan at 275°F for twenty to twenty-five minutes, until slightly browned and fragrant. 2. Combine all ingredients and bring to a softball stage (238-240°F), stirring constantly. (When you place a spoonful into a glass of water and it sticks to the side.) 3. Remove from heat. 4. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. 5. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Cool.
Download or read book Signature Tastes of New Orleans written by Steven Siler and published by CreateSpace. This book was released on 2014-12-20 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 110 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely New Orleans is showcased. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. Mark Twain, author of Life on the Mississippi, on New Orleans: ..".It has been said that a Scotchman has not seen the world until he has seen Edinburgh; and I think that I may say that an American has not seen the United States until he has seen Mardi-Gras in New Orleans...New Orleans food is as delicious as the less criminal forms of sin...."
Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Download or read book Signature Tastes of Spokane written by Steven W. Siler and published by Signature Tastes. This book was released on 2011-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Spokane captures the recipes that define the Lilac City. From cocktails at Bon Bon, to the quaint eateries in the Garland District, these are the restaurants, recipes and pictures that define the culinary tastes of Spokane.
Download or read book New Orleans Classic Gumbos and Soups written by Wohl, Kit and published by Pelican Publishing Company. This book was released on 2009 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Orleans Kitchens written by Stacey Meyer and published by Gibbs Smith. This book was released on 2010 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums"--Page 2 of cover.
Download or read book Kevin Belton s Big Flavors of New Orleans written by Kevin Belton and published by Gibbs Smith. This book was released on 2016-05-23 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The beloved New Orleans chef dishes up the culinary history of his city with recipes that combine down-home comfort and the big flavors he’s famous for. A true Creole New Orleanian, Chef Kevin Belton is dedicated to the culinary traditions of the Crescent City. In this comprehensive cookbook, he teaches home chefs the secrets to authentic Creole cuisine, from how to make a perfect roux to the importance of the “holy trinity”—celery, onion, and bell pepper. Belton also offers his original spin on Louisiana classics like gumbo, jambalaya, étouffée, po’boys, and grillades with grits. Going beyond Creole fare, Kevin Belton’s Big Flavors of New Orleans celebrates the diverse cultures that haver added to the unique New Orleans palate. Here you’ll discover the Big Easy spin on Mexican, German, Italian and Irish dishes—plus traditional holiday dishes for New Year’s, Thanksgiving, and more.
Download or read book Taste of New York written by Karen Gantz Zahler and published by Perseus Books. This book was released on 1993-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: A look at the best of New York's restaurants features recipes for signature dishes from sixty eateries, including Le Cirque, Jo Jo, Aquavit, Union Square Cafe, Chanterelle, Mesa Grill, The Four Seasons, Tropica, Montrachet, and The Sign of the Dove.
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 New Orleans Cookbook written by Lena Richard and published by Pelican Publishing Company. This book was released on 1999-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: Boston: Houghton Mifflin, 1940.
Download or read book New Orleans Classic Gumbos and Soups written by Kit Wohl and published by Classic Recipes. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Filled with dozens of sumptuous and straightforward soup, gumbo, and bisque recipes from New Orleans's finest chefs, caterers, and restaurants, this collection was created with the home cook in mind. Each entry incorporates an anecdote or fond memory from the contributor.
Download or read book New Orleans written by Elizabeth M. Williams and published by AltaMira Press. This book was released on 2012-12-19 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
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 Galatoire s Cookbook written by Melvin Rodrigue and published by Clarkson Potter. This book was released on 2005 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.
Download or read book New Orleans Best Ethnic Restaurants written by Ann Benoit and published by Pelican Publishing Company Incorporated. This book was released on 2014-01-30 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seven continents, one city-taste the world in New Orleans. Over the course of the last 150 years, immigrants from Germany, Lebanon, Mexico, and more have contributed to the melting pot of New Orleans. Indulge in the best cuisine New Orleans has to offer with this book as your roadmap. Read summaries, view photographs, and try recipes for the Big Easy's landmark restaurants as well as its hidden gems. Locals and tourists alike will savor the unusual flavors of the city and the highlights of the best international eateries in this detailed food companion to the South's most diverse city.
