New Orleans Classic Brunches

Informationen zum Autor Kit Wohl is a cookbook author, photographer, graphic designer, and artist. She has worked with chefs, restaurants, and hotels across the country as the CEO of Wohl & Company, and she drew from her passion for the culinary arts to produce Arnaud's Restaurant Cookbook. After she completed that cookbook in 2005, Wohl produced New Orleans Classic Desserts for Pelican. The series has grown, and each of Wohl's volumes covers a different aspect of New Orleans's traditional cuisine. New Orleans Classic Gumbos and Soups was chosen by Gourmet Magazine as their February 2009 Cookbook Club selection. For each of her cookbooks, Wohl chooses recipes from the repertoires of a wide range of restaurant kitchens and professional chefs. All recipes are tested and adapted to home-kitchen standards, and each is illustrated with one of her photographs. Cooking is an art and a form of creative expression, she says. Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit. Her energy and artistic talent have resulted in numerous awards for design and production in various fields, including a Clio Award, the advertising industry's equivalent of the Emmy. She was a longtime board member for the New Orleans Center for Creative Arts and has been active in many of the city's civic, educational, and charitable organizations. Wohl and her husband, Billy, live in New Orleans with a trio of Abyssinian cats. Klappentext Kit Wohl is an award-winning author, photographer, and fine artist. She works with chefs, restaurants, and hotels around the world. New Orleans Classic Cocktails is her ninth book. Her other Pelican titles include Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine and The P&J Oyster Cookbook. Wohl's acclaimed New Orleans Classic Series includes Desserts, Appetizers, Seafood, Gumbos and Soups, and Brunches. [back copy] (word count: 339) Praise for Kit Wohl's books: GOURMET MAGAZINE'S COOKBOOK OF THE MONTH NEW ORLEANS MAGAZINE'S COOKBOOK OF THE YEAR "Wohl, an artist and author, was determined to assure everyone that the cuisine of New Orleans was still very much alive. And this winning book, photographed and designed by Wohl herself, pays enthusiastic homage to her beloved city. She tirelessly shakes down New Orleans' culinary kings and queens (John Besh, Susan Spicer, Leah Chase . . . ), combs through some of the grandest kitchens (Antoine's, Commander's Palace, Arnaud's, Galatoire's), and even travels outside the city limits for John Folse's bayou specialties." -Gourmet magazine on New Orleans Classic Gumbos and Soups "Wohl's informative background notes offer intriguing morsels on each dessert's uniqueness. . . . The author's own vividly appetizing full-color photographs rendered in extreme close-up may seduce readers into virtually licking the book's pages." -Booklist on New Orleans Classic Desserts "Any time you need reassurance about the state of New Orleans, you can renew your faith at the city's famous restaurants . . . or, equally as reviving, simply look through and cook from Kit Wohl's mouth-watering book." -Saveur magazine on New Orleans Classic Desserts "Only a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans; a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence. Any food lover is sure to love the results." -ForeWord magazine "In New Orleans Classic Desserts, culinary enthusiast Kit Wohl has compiled a series of recipes drawn from Big Easy restaurants for memorable desserts that are gorgeously illustrated in full color and guarantee to p...

Détails du produit

• Auteurs: Kit Wohl
• Edition: Pelican publishing co inc
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 30.09.2011
• EAN: 9781589808409
• ISBN: 978-1-58980-840-9
• Pages: 96
• Thèmes: Classic (Pelican); Classic (Pelican); Classic Recipes
• Catégorie: Livres de conseils > Cuisine & boissons > Spécialités par pays