This comprehensive Cambodian cookbook presents over seventy recipes from all the top New Orleans restaurants. From Brennan's and Emeril to Commanders Palaceaproviding 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 Orleansaan 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 qhow-toq 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 restaurantsafrom 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 SauceFor the most part, day in and night out, New Orleans is mindful of those qualities that make it uniqueaon the street or on the plate. ... Bagnets and cafe au lait have been a New Orleans pleasure since the 1800s John, Dome, and Dick Brennananbsp;...
|Title||:||The Food of New Orleans|
|Publisher||:||Tuttle Publishing - 1998-02-15|