New Orleans Classic Gumbos and Soups

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 Praise for Kit Wohl's books "Stands apart because of its comprehensive coverage of traditional New Orleans cuisine." -Bloomsbury Review "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 "New Orleans Classic Seafood is equal parts restaurant guide and cookbook with wonderful full-page color photographs. Crab, crawfish, oysters, shrimp, redfish, catfish, etc., all play lead roles in bisques, ï¿1/2touffï¿1/2es, gumbos, jambalayas, and other longtime favorites. Best of all, the recipes don't condescend. Any food lover with sound cooking skills, fresh herbs, distinctive spices, and quality seafood is sure to love the results." -ForeWord "Legendary seafood dishes are spotlighted in Kit Wohl's fabulous new recipe book. As with both the Arnaud's Restaurant Cookbook and New Orleans Classic Desserts, Wohl has produced another timeless collection of excellent fare from past and present restaurants, establishments and authoritative chefs. The accompanying stories and gorgeous photographs work in tandem to make the pages spring to life and capture the essence of seafood's significance to the culture and palate of New Orleans. That alone is reason enough to add New Orleans Classic Seafood to one's cache of prized cookbooks. Indubitably, the brilliant recipes are an absolute must-try at home." -New Orleans Living 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 please any palate and satisfy any craving for something sweet and delicious at the end of a meal or any other time a bit of dessert is called for. New Orleans Classic Desserts will prove a very popular and 'kitchen cook friendly' addition to any cookbook shelf." -Midwest Book Review ...

Détails du produit

• Auteurs: Kit Wohl
• Edition: Pelican publishing co inc
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 01.02.2009
• EAN: 9781589806306
• ISBN: 978-1-58980-630-6
• Pages: 96
• Thème: Classic Recipes
• Catégorie: Livres de conseils > Cuisine & boissons > Livres de cuisine thématiques