A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWWith its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking. “This is an exquisite ode to the food and traditions of New Orleans from a divinely talented chef. All I want to do is go home and cook everything in here.”—John Currence, Chef/Owner of City Grocery and author of Big Bad Breakfast “Comprehensive and inventive cookbooks like this one don’t come along very often. The New Orleans Kitchen has become my go-to for bringing the flavors and smells of this glorious cuisine into my home.”—Sean Brock, chef and author of HeritagePraise for Justin Devillier:"Devillier's cooking manages to be both sleek and wholesome, showcasing vegetables as well as it does veal sweetbreads, and favoring technique and taste equally."—The Times-Picayune Biografía del autor Justin Devillier, son of a fourth-generation Louisianan, is an avid angler and hunter, and the chef-owner of three nationally lauded restaurants in New Orleans, including La Petite Grocery in the Garden District and Justine in the French Quarter. He was a contestant on Top Chef: New Orleans in 2013, has written for Saveur, was named Chef of the Year by New Orleans magazine in 2014, and won the James Beard Foundation's award for Best Chef: South in 2016 after being named a finalist in 2012, 2013, 2014, and 2015.Jamie Feldmar is the coauthor of Naomi Pomeroy's Taste & Technique and a contributing writer to the New York Times and the Wall Street Journal, among other publications. Extracto. © Reimpreso con autorización. Reservados todos los derechos. Introduction New Orleans is in my blood, but my story starts two thousand miles away from here, in Dana Point, California. That’s where I grew up, the son of a fourth-generation Louisiana father and a Philadelphia-bred Irish Polish mother. My mom was a healthcare professional, but she also had a catering company on the side, and she was a total kitchen workhorse, plowing through prep for five hundred stuffed mushrooms like it was no big deal. She let me play around in the kitchen from the time I was very young, teaching me how to fry eggs and make grilled cheese before I even went to elementary school. My dad was an electrical engineer for the Department of Defense and, to be honest, he wasn’t much of a cook. My parents split up when I was young, and I spent weekends at his house, where he had a few old Paul Prudhomme cookbooks—not because he wanted to master the art of Cajun cooking, but because he missed the food of his childhood and wanted to re-create some of those dishes in Southern California. I spent a lot of time flipping through those books, which were filled with crazy-long ingredient lists and super-specific instructions on how to do things like darken roux and brown meat. I loved how detailed Prudhomme’s recipes were, and as I got a li
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- Editorial: Vintage
- Autor: Devillier, Justin
