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David MitchellDavid Mitchell's newest mind-bending, time-skipping novel may be his most accomplished work yet. Written in six sections, one per decade, The Bone... Continue »
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    The Bone Clocks

    David Mitchell 9781400065677

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2 Burnside Cooking and Food- Cajun

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New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants

by

New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants Cover

 

Synopses & Reviews

Publisher Comments:

New Orleans' distinctive cuisine derives from a world of influences-French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban-but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire's Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Cote Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante's Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo's.

Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills.

Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans.

Enjoy the allure of the best of the Crescent City's art and cuisine.

Review:

"Though heartfelt, Meyer's culinary guide to the dishes and art of her hometown falls short. A recipe tester and developer for Emeril Lagasse, Meyer depends too heavily on her own recipes and, aside from a few admirable exceptions (like Galatoire's Oysters Rockefeller and Trout Meuniere Amandine), includes too few classic recipes from classic restaurants (perhaps most stunning is the inclusion of just one gumbo recipe). Still, gems do emerge, such as Meyer's Mini Crawfish Pies, Galatoire's Shrimp Remoulade, La Cote Brasserie's Louisiana Oysters and Tequila Lime Granita, and Café Degas's decadent signature crepes, filled with mushrooms, asparagus and brandy-flamed crabmeat. Other dishes are hit and miss; instructions for Smoked Duck Breast Pain Perdu with Fontina Cheese and Cane Syrup are all too brief, and dishes like Community Coffee-Cured Pork Chop with Sweet Potato Gnocchi and Cedar-Smoked Tomato Puree are probably best left to the professionals. The art selection (generally paired one-to-one with recipes) is as varied as the food; the result is a wildly uneven collection that doesn't fulfill its promise." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

"I invite you to take a stroll through the city with me-her tastes, her visions, her music, her inspirations and aspirations, by exploring the pages of New Orleans Kitchens."-Emeril Lagasse

Product Details

ISBN:
9781423610014
Author:
Meyer, Stacey
Publisher:
Gibbs Smith Publishers
Foreword by:
Lagasse, Emeril
Foreword:
Lagasse, Emeril
Author:
Gilbert, Troy
Author:
Gilbert, Troy A.
Author:
Meyers, Stacey
Subject:
Regional & Ethnic - American - Southern States
Subject:
Cookery, American -- Louisiana style.
Subject:
Cookery -- Louisiana -- New Orleans.
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
Cooking and Food-Cajun and Creole
Publication Date:
20100431
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
216
Dimensions:
10.24x8.94x1.03 in. 2.78 lbs.

Related Subjects

Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Southern

New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants Sale Trade Paper
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$14.98 In Stock
Product details 216 pages Gibbs Smith Publishers - English 9781423610014 Reviews:
"Publishers Weekly Review" by , "Though heartfelt, Meyer's culinary guide to the dishes and art of her hometown falls short. A recipe tester and developer for Emeril Lagasse, Meyer depends too heavily on her own recipes and, aside from a few admirable exceptions (like Galatoire's Oysters Rockefeller and Trout Meuniere Amandine), includes too few classic recipes from classic restaurants (perhaps most stunning is the inclusion of just one gumbo recipe). Still, gems do emerge, such as Meyer's Mini Crawfish Pies, Galatoire's Shrimp Remoulade, La Cote Brasserie's Louisiana Oysters and Tequila Lime Granita, and Café Degas's decadent signature crepes, filled with mushrooms, asparagus and brandy-flamed crabmeat. Other dishes are hit and miss; instructions for Smoked Duck Breast Pain Perdu with Fontina Cheese and Cane Syrup are all too brief, and dishes like Community Coffee-Cured Pork Chop with Sweet Potato Gnocchi and Cedar-Smoked Tomato Puree are probably best left to the professionals. The art selection (generally paired one-to-one with recipes) is as varied as the food; the result is a wildly uneven collection that doesn't fulfill its promise." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , "I invite you to take a stroll through the city with me-her tastes, her visions, her music, her inspirations and aspirations, by exploring the pages of New Orleans Kitchens."-Emeril Lagasse
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