New Orleans Classic Seafood (Classic Recipes Series) - Hardcover

Wohl, Kit

Hardcover

ISBN 10: 158980516X ISBN 13: 9781589805163

Publisher: Pelican Publishing, 2008

Synopsis

In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

About this title

From the Publisher:

This gorgeously photographed book celebrates New Orleans' renowned seafood. Featured are forty-five signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been--an unforgettable, unmatchable experience.

In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its seafood and the pride it takes in its cooking heritage, this is a city of food and a city for food lovers. It makes perfect sense that such a culinary centered location would glean such a multitude of delicious recipes such as Crabmeat Cheesecake, Stewed Shrimp, Pecan Encrusted Trout, and Crawfish Roban.

In addition to dishes from today's best chefs, Wohl has added recipes from classic neighborhood restaurants and famous establishments of the past. The inclusion of these bygone kitchens demonstrates the continuity of the development of New Orleans-style food. This assortment is sure to please.

From the Inside Flap:

Favorite New Orleans memories are collected here in one delicious book. It's a legacy of good times and glorious seafood, and nothing is more New Orleans than fresh seafood.

It makes perfect sense that New Orleans, with its passion for living in and savoring the moment, coupled with its knack for nostalgia, would be the home of so many meals to be loved at dinner and remembered for years. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes.

Daily, iconic restaurants--Uptown, Downtown, back-of-town--elevate fish and shellfish from basic boiled beauties to traditional, and untraditional, classics. Trout meuni�re will bring you to tears. Soft-shell crabs, those crispy clouds of decadence, will delight your palate. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, saut�ed, steamed, sauced, and sassy. If you can imagine another way of cooking seafood, a chef somewhere in town will try to make it work.

The chefs are a Who's Who of New Orleans cookery, and the restaurants are both exalted, legendary establishments and casual eateries. New Orleans Classic Seafood is a treasure trove of nearly fifty favorite, signature dishes created in New Orleans or raised to their highest level here. Legends, lore, and musings accompany each recipe, topped off with sumptuous photographs.

Inclusion of classic restaurants and establishments no longer with us demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans but throughout the country. The recipes showcased in this book illustrate how the low, the high, and the in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match.

(continued from front flap)

You can re-create specialties from award-winning restaurants and chefs--Brigtsen's, Emeril's, Restaurant August, Herbsaint, and Cochon. Host a seafood feast and enjoy Arnaud's original Oysters Bienville, Commander's Palace Pecan-Encrusted Trout, Galatoire's Crabmeat Maison, and Li'l Dizzy's Shrimp Creole. You'll also never forget Chef Leah Chase's Stewed Shrimp or Mosca's Crabmeat Salad.

Let's admit it: there is a difference between what a restaurant serves and cooking your own dinner for family and friends. Chefs have experience, confidence, and special methods. No matter. These recipes are not written for professionals, although they might make you appear to be one. Each dish has been home-kitchen tested by real people, not one of whom is a chef. We want you to be happy, look good, and be able to duplicate these famous seafood recipes simply and easily in your own kitchen or backyard. Whether you're a resident or frequent visitor--even if you've never traveled to New Orleans--if you know what it's like to miss the city, this cookbook is for you.

About this edition

• Publisher: Pelican Publishing
• Publication date: 2008
• ISBN 10: 158980516X
• ISBN 13: 9781589805163
• Binding: Hardcover
• Number of pages: 96