New Orleans Kitchen, The: Classic Recipes and Modern Techniques for an Unrivaled Cuisine

New Orleans Kitchen, The: Classic Recipes and Modern Techniques for an Unrivaled Cuisine
Justin Devillier, Jamie Feldmar
RRP:
NZ$ 95.00
Our Price:
NZ$ 76.00
Hardback
h248 x 187mm - 400pg
29 Oct 2019
International import eta 7-19 days
9780399582295
Out Of Stock
Currently no stock in-store, stock is sourced to your order
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
Status: Indent title, imported to order
ISBN-13: 9780399582295
Published: 29 Oct 2019
Published In:
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Format: Hardback
Height: 248mm
Width: 187mm
Pages: 400

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