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Creole Nouvelle: Contemporary Creole Cookeryby Joseph Carey
Synopses & Reviews
Beignets, muffaletta, and gumbo are just a few of the dishes that define the culinary life of the eccentric and diverse New Orleans, Louisiana. In Creole Nouvelle: Contemporary Creole Cookery, Joseph Carey has collected the best of the ?new? Creole food with the help of an award-winning roster of chefs from well-known Big Easy restaurants. These culinary masters have redefined the traditional bread pudding, jambalaya, and boudin by creating tantalizing modern dishes using local produce and seafood as well as imported cheeses, meats, and wines. Along with Carey?s own creations, Creole Nouvelle includes the gourmet secrets five high-profile culinary artists were willing to share. For the armchair travelers and experimental chefs who crave genuine Creole cuisine but won?t be in New Orleans anytime soon, Creole Nouvelle, with almost 175 recipes and gorgeous full-color photo spreads, will easily transport the reader to the Crescent City. Whether you?re looking for a fresh, modern dish like Pan-Seared Scallops with Balsamic Vinegar & Ginger Beurre Blanc or want to recreate the fun Twelfth Night King?s Cake (Gateau de Roi), Creole Nouvelle is a cookbook of eclectic and quintessentially American cuisine alike.
"New Orleans has a thing or two to teach the rest of the country about good eating, and Joseph Carey, founder of the Memphis Culinary Academy, is ready for the lessons to begin. Eager to share his lifelong love of Crescent City cuisine, Carey produced this survey of thoroughly updated New Orleans classics that respect their roots without being predictable." Kirkus Reviews
"When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven!'" Dennis Kelly
"With Joseph Carey's amusing stories, scalding opinions,and informed wit and information galore, what more could one want from a cookbook, except to open it up and start cooking? I look forward to doing just that and the sooner, the better." Deborah Madison
"Carey is obviously knowledgeable and has an entertaining, strongly opinionated style." Library Journal
Traditional New Orleans restaurants, such as Galatoire's, Commander's Palace, Delmonico's, and Arnaud's, advocates of old ways, are attracting first-timers and tourists. Conversely, Gourmet magazine, AAA, and other top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Just as Jeremiah Tower and Deborah Madison redefined San Francisco cuisine in the '70s and the Gang of Five revolutionized Southwestern eating in the '80s, Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to these fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating.
Chef Carey presents many of the classic New Orleans Creole recipes in a new and improved format, along with new recipes of his own. The book also includes recipes from several young and modern chefs who are improving on the traditional, deep-rooted Creole style of cookery.
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