My New Orleans - The Cookbook

Zusatztext This vast and glossy book combines recipes, food history and civic pride. It's big, bright and richly detailed: the definitive New Orleans cookbook that's always been lacking.  (Julia Moskin, The New York Times) Informationen zum Autor John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouthwatering dish at a time. Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans. Each of his eight acclaimed restaurants (August, Besh Steak, Lüke, La Provence, American Sector, The Soda Shop, Domenica and Lüke San Antonio) celebrates the bounty and traditions of the region. From the outset of his career, Besh's talent and drive have earned kudos: Food & Wine magazine named him one of the "Top 10 Best New Chefs in America," and his flagship restaurant, August, was featured in Gourmet magazine's "Guide to America's Best Restaurants" and "America's Top 50 Restaurants." Besh won the James Beard Award for Best Chef of the Southeast in 2006 and received Food Arts' Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans. Besh's devotion to local ingredients and cuisine also extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; a line of gourmet products; the publication of his first cookbook, My New Orleans (Andrews McMeel Publishing, October 2009); and a follow-up cookbook, My Family Table (Andrews McMeel Publishing, November 2011). Besh is a frequent guest chef on NBC's Today Show and has appeared on top programs on The Food Network and the Sundance Channel. Klappentext "My New Orleans" will change the way foodies look at cooking and at world-famous chef Besh. In 16 chapters of culture! history! essay and insight! and pure goodness! Besh tells the story of the Crescent City by the season and by the dish--more than 200 recipes. Zusammenfassung My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina. What People Are Saying "John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing." --Paul Prudhomme, chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning Blends "In his definitive tome, My New Orleans , John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously e...

Product details

• Authors: John Besh
• Publisher: Andrews Mcmeel Publishing
• Languages: English
• Product format: Hardback
• Released: 06.10.2009
• EAN: 9780740784132
• ISBN: 978-0-7407-8413-2
• Dimensions: 244 mm x 286 mm x 38 mm
• Series: John Besh; John Besh
• Subject: Guides > Food & drink