Synopses & Reviews
OLD FAVORITES AND NEW FLAVORSHumble yet delicious, po boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po boys from traditional New Orleans offerings to the authors all new creations, including:
• Blackened Shrimp
• Andouille Sausage
• Barbecue Brisket
• Cuban-Style Pork
• Fried Oysters
• Pecan-Crusted Trout
• Fried Alligator Tail
• Bánh Mì Style
• Creole Crab Cakes
Synopsis
Traditional takes and bold new flavors served up in a split loaf of light and crusty French breadHumble and delicious, po' boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day. In recent years, gourmet chefs have been getting innovative and raising these popular submarine sandwiches to new heights. Now, The Southern Po' Boy Cookbook brings the many flavors of these scrumptious treats to the home cooks kitchen.
The first cookbook to focus solely on po boys, this beautiful, full-color compilation offers all the traditional fillings roast beef, fried oysters, shrimp, soft-shell crab, catfish, and sausage and an array of delectable new variations. For a healthier sub, the author offers up turkey breast or Vietnamese bánh miinspired po boys. And for the more adventurous, the foot-longs crammed with seafood-stuffed artichoke hearts, French poutine, and alligator will entice anyone.
Synopsis
Create a little slice of old NOLA at home with dozens of recipes to cook up a variety of delicious po' boy sandwiches featuring the South's favorite ingredients from spicy Andouille sausage to rich Cajun crab cakes. Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including:
- Blackened Shrimp
- Andouille Sausage
- Barbecue Brisket
- Cuban-Style Pork
- Fried Oysters
- Pecan-Crusted Trout
- Fried Alligator Tail
- B nh M Style
- Creole Crab Cakes
About the Author
Todd-Michael St. Pierre is a Cajun and Creole foodie and New Orleans native. He has served as a judge for the Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michaels books have been featured in The San Francisco Chronicle, The Denver Post and on AOL Food. His work can be seen at ToddStPierre.com.