Edition |
First edition. |
Description |
176 pages : color illustrations, charts ; 24 cm |
Bibliography |
Includes bibliographical references and index. |
Contents |
The flavors of New Orleans: a neighborhood experience -- Roux -- The trinity -- Classic New Orleans -- Jazz brunch -- Rice favorites -- Traditional Mexican -- Soul food -- Mom's Saturday staple -- New Year's inspiration -- German heritage -- Shrimp specialties -- Egg dishes -- Classic Creole -- Italian influences -- Gettin' crabby -- Trio of soups -- Down-home -- Carnival -- Fresh catch -- French beginnings -- Oysters -- Thanksgiving -- Wash day -- Garden harvest -- Potatoes -- Poultry -- Irish New Orleans -- Reveillon dinner. |
Summary |
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, poboys, and grillades with grits. |
Subject(S) |
Cooking, American -- Louisiana style.
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Comfort food -- Louisiana -- New Orleans.
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Cookbooks.
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Added Name(S) |
Findley, Rhonda, 1966- author.
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Culbert, Denny, photographer.
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ISBN |
9781423641575 |
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1423641574 |
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