New Orleans Chefs Cookbook - Brossura

Brossura

ISBN 10: 1589804759 ISBN 13: 9781589804753

Casa editrice: Pelican Pub Co Inc, 2006

Riassunto

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michaels Special School in New Orleans. St. Michaels is dedicated to the education and rehabilitation of children with mental disabilities.

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"I don't know of any other major city where chefs of competing restaurants could get together and work together like this, helping each other, sharing recipes, pots, knives . . . you name it. It's a miracle."
--Jacques Pepin, chef and food writer

The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of New Orleans, who cook in a city where food is more than mere sustenance. It is a social event, a celebration of color and smell and things that taste good.

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennan's offers Shrimp Creole; and Warren Leruth presents a Broken Shrimp Jambalaya. You can stuff crabs like those served by Louis Evans in the Caribbean Room of the Pontchartrain Hotel or whip up a thick Gumbo Fil� comparable to Austin Leslie's at Chez Helene. Daring chefs will want to try Alligator Sauce Piquante as Jean Luc Albin cooks it. With this collection of recipes, you can bring the elegance and sophistication of traditional New Orleans cuisine into your own dining room every day.

Among the twenty master chefs who are presented in this one-of-a-kind collection are: Larry and Lee Leruth (LeRuth's Restaurant), Roland Huet (Christian's Restaurant), Gunter Preuss (The Versailles), Justin Galatoire Frey (Galatoire's), Willy Coln (Willy Coln's Chalet), Goffredo Fraccaro (La Riviera), Frank, James, Tommy, Joseph, and John Wong (Trey Yuen), Andre Ledoux (The Fairmont), and Chris Kerageorgiou (La Provence). These culinary experts divulge the secrets of their best dishes in 550 tantalizing recipes.

Employed at competing restaurants, these chefs joined together to compile this book as a gift to St. Michael's Special School in New Orleans, dedicated to the education and rehabilitation of children with mental disabilities. Editor Phil Johnson coordinated this collaboration from the beginning. A former Nieman Fellow of Harvard University, veteran journalist, and assistant manager of WWL-TV in New Orleans, Johnson was a chef of some talent himself. He passed away in 2010.

Dettagli dell?edizione

• Editore: Pelican Pub Co Inc
• Data di pubblicazione: 2006
• ISBN 10: 1589804759
• ISBN 13: 9781589804753
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero di pagine: 349
• Redattore: Johnson Phil
• Contatto del produttore: non disponibile