One of New Orleansas 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, Spiceraan expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublimeabrings her signature dishes to the home cookas 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 youall find : ac More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susanas 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 youave ever tasted ac Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spiceras wonderfully offbeat yet classy way of presenting her dishes ac Instructions that make Spiceras 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 Orleansaits spiritathat imbues this bookas 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 youall ever taste, in what is certain to become the essential New Orleans cookbook. From the Hardcover edition.When the chocolate mixture is cool, unwrap the phyllo dough and lay 1 sheet on the counter with the long edge facing you. ... Continue in this manner, folding like a flag, until you get to the top end of the dough. ... Preheat the oven to 400AdF. Place the turnovers on a greased baking sheet with a little space between them.
|Title||:||Crescent City Cooking|
|Author||:||Susan Spicer, Paula Disbrowe|
|Publisher||:||Knopf - 2009-06-03|