Paperback / softback
November 16, 2017
9781608011506
English
320
9.00 Inches (US)
6.00 Inches (US)
$18.95 USD
v2.1 Reference

Creole Feast

Fifteen Master Chefs of New Orleans Reveal Their Secrets

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this book, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.

Review

"Working with Rudy Lombard to publish Creole Feast was a pleasure just as getting to know so many talented New Orleans chefs was delicious." —Toni Morrison

9781608011506 : creole-feast-burton-lombard-chase
Paperback / softback
320 Pages
$18.95 USD