New Orleans Classic Seafood
Author | : |
Publisher | : Pelican Publishing Company |
Total Pages | : 104 |
Release | : |
Genre | : |
ISBN | : 9781455609451 |
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Author | : |
Publisher | : Pelican Publishing Company |
Total Pages | : 104 |
Release | : |
Genre | : |
ISBN | : 9781455609451 |
Author | : Wohl, Kit |
Publisher | : Pelican Publishing Company |
Total Pages | : 104 |
Release | : 2009 |
Genre | : |
ISBN | : 9781455609444 |
Author | : Kit Wohl |
Publisher | : Pelican Publishing |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Cooking |
ISBN | : 9781589804449 |
"It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city's renowned sweet tooth, complete with straightforward recipes for creating easy elegance"--Publisher website (May 2007).
Author | : Ann Benoit |
Publisher | : Pelican Publishing |
Total Pages | : 0 |
Release | : 2015 |
Genre | : Cooking |
ISBN | : 9781455620623 |
"From Ann Benoit, the celebrated food photographer and writer who gave us two of Louisiana's Top 20 Cookbooks, comes New Orleans' Best Seafood Restaurants, an adventure into the five basic seafood groups: crab, crawfish, oysters, fish, and shrimp--plus turtle and alligator: a little bit of lagniappe"--Page 4 of cover
Author | : Kit Wohl |
Publisher | : Classic Recipes |
Total Pages | : 0 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9781455618798 |
Illustrations and text on lining papers.
Author | : Ralph Brennan |
Publisher | : Vissi D'Arte Books |
Total Pages | : 430 |
Release | : 2007 |
Genre | : Cooking (Seafood) |
ISBN | : 9780970933683 |
Author | : Tenney Flynn |
Publisher | : Gibbs Smith |
Total Pages | : 470 |
Release | : 2019-08-13 |
Genre | : Cooking |
ISBN | : 1423651014 |
“Tenney Flynn is the grand master of Gulf Coast seafood. This book, full of his delicious recipes and deep sea wisdom, can lead you to mastery as well” (Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans). More than 100 delicious recipes and tips to help home cooks master cooking all kinds of seafood from the owner of GW Fins restaurant and two-time winner of the New Orleans Magazine “Chef of the Year” Award. Tenney Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.” “Tenney Flynn talked trash (fish) early on. He championed fresh Gulf seafood when most chefs crushed on frozen Atlantic salmon. Now, it’s time to learn how smoked sizzling oysters came to be, how to do redfish on the half shell right, and how GW Fins helped lead the modern seafood revolution.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South “I love that Chef Tenney shares so much how-to and comprehensive info on seafood selection. Recipes are clear and concise, photos excellent.” —Frank Brigsten, James Beard Award-winning chef-owner of Brigtsen’s in New Orleans
Author | : Howard Mitcham |
Publisher | : Pelican Publishing |
Total Pages | : 292 |
Release | : 1992-03-31 |
Genre | : Cooking |
ISBN | : 9781455603121 |
Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods. “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today
Author | : Donald Link |
Publisher | : Clarkson Potter |
Total Pages | : 258 |
Release | : 2014-02-25 |
Genre | : Cooking |
ISBN | : 0770433197 |
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.
Author | : Andrew Jaeger |
Publisher | : |
Total Pages | : 161 |
Release | : 1999 |
Genre | : Cooking |
ISBN | : 9781580080644 |
It's impossible to think about New Orleans cuisine without thinking seafood—soft-shelled crab, catfish, swordfish, oysters, shrimp, speckled trout, snapper, blue crab. And even shark. And it's impossible for anyone in New Orleans to think about seafood without thinking of Andrew Jaeger, third-generation seafood chef and proprietor of the famous French Quarter Restaurant, Jaeger's. This book presents some 125 of his best-loved recipes, lavishly illustrated with full-color photos. It's all you need to have your own personal Mardi Gras.