Kevin Belton s Big Flavors of New Orleans

Author: Kevin Belton
Publisher: Gibbs Smith
ISBN: 1423641582
Format: PDF, ePub, Mobi
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Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits. Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

Kevin Belton s Big Flavors of New Orleans

Author: Kevin Belton
Publisher: Gibbs Smith
ISBN: 9781423641575
Format: PDF, ePub
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Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits. Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

New Orleans Chef s Table

Author: Lorin Gaudin
Publisher: Rowman & Littlefield
ISBN: 0762795131
Format: PDF, Mobi
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New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.

New Orleans Cookbook

Author: Rima Collin
Publisher: Knopf
ISBN: 0394752759
Format: PDF, ePub
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Accurate, step-by-step recipes for a multitude of authentic dishes and concoctions, from countryside and city, traditional and contemporary, well-known and exotic, from the main cuisines of New Orleans

My New Orleans

Author: John Besh
Publisher: Andrews McMeel Publishing
ISBN: 0740784137
Format: PDF, Mobi
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A Southern chef offers an introduction to the cooking of New Orleans, with over two hundred recipes, descriptions of traditional ingredients, as well as a discussion of the social customs of the city and his own family history.

Big Kevin Little Kevin

Author: Kevin Woodford
Publisher: Vintage
ISBN: 9780091865139
Format: PDF, ePub, Mobi
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Kevin Belton, a 6'9 former American footballer from New Orleans. Kevin Woodford, is a 5'7 Liverpudlian TV chef. Together, they set off around the UK and USA, introducing each other to their respective regional cuisines. This book accompanies the BBC2 TV series of the same name.

New Orleans Classic Celebrations

Author: Kit Wohl
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455618330
Format: PDF, ePub
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Perfect for gatherings for NFL games, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than forty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.

Besh Big Easy

Author: John Besh
Publisher: Andrews McMeel Publishing
ISBN: 1449471382
Format: PDF, ePub, Mobi
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In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans. Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

Cooking from the Heart

Author: John Besh
Publisher: Andrews McMeel Publishing
ISBN: 9781449430566
Format: PDF, Kindle
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James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stories, and a rich expanse of culinary knowledge, Cooking from the Heart is the next best thing to having an apprenticeship with Chef Besh. Cooking from the Heart, Chef John Besh’s third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.