The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
A taste of New Orleans—right in your own kitchen
Just like a big bowl of gumbo, New Orleans is a melting pot of cultures and flavors. Its vibrant cuisine is as unique as the city itself, evidenced by the delightful scent of Creole and Cajun cooking wafting through the streets. Let The Best of New Orleans Cookbook transport you there with amazing dishes—straight out of Bourbon Street—you can make right in your own home.
More than just decadent recipes, you’ll find the flavor of NOLA all over this New Orleans cookbook—from profiles of iconic culinary landmarks like Café du Monde to where to find the ingredients that define its cooking, like andouille, crawfish, and Louisiana hot sauce. Because eating and drinking go hand and hand in New Orleans, you’ll also find recipes for the libations it’s most famous for—so mix yourself up a Sazerac, grab this New Orleans cookbook, and let’s get cookin’!
Inside The Best of New Orleans Cookbook you’ll find:
MY REVIEW: From scrumptiously sweet (Oh, the beignets!) to savory and spicy (Jambalaya, Gumbo, Red Beans and Rice), the flavors of New Orleans are full of tastes, traditions, and temptations. "The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy", by Chef Ryan Boudreaux, offers fantastic food--where to find it and how to make it--and an "up close and personal look" at the culture and cuisine of this fabulous historic city. Here are some of the delicious recipes you'll find: "Beignets"; "Muffuletta"; "Garlic Cheese Grits"; "Barbecue Shrimp"; "Chicken and Sausage Jambalaya"; "Shrimp Creole"; "Red Beans and Rice"; "Seafood Boil"; "Bananas Foster"; "King Cake"; and "Pralines". Also included: "Out and About in New Orleans", "Top 5 New Orleans Bars", "Top 5 Places For Breakfast Or Brunch", "Top 5 New Orleans Experiences", and much more. As an added feature, you will enjoy reading the "tips, tricks, and historical highlights" that accompany many of the recipes.
Book Copy Gratis Callisto Publishers
CHEF RYAN BOUDREAUX SAYS:
"Over the years I have collected some 300+ cookbooks and food related reference material as well there must be over a dozen or so notebooks, binders, and folders chock full of typed and hand written recipes, procedures and management techniques from the various restaurants and institutions that I worked in over my 37 years in the restaurant industry. And then there are the family favorites that I must say are becoming a lost legacy as the years go by, another project is to capture those recipes and preserve them for future generations."
RYAN BOUDREAUX was born in Lafayette, Louisiana, and raised in Algiers on the West Bank of New Orleans. He has more than 36 years of professional culinary experience in and around the New Orleans area. Ryan lives with his wife, Monique, their 3 dogs, and 12 egg-laying hens in Carriere, Mississippi.
http://cajunchefryan.rymocs.com/blog2/
Just like a big bowl of gumbo, New Orleans is a melting pot of cultures and flavors. Its vibrant cuisine is as unique as the city itself, evidenced by the delightful scent of Creole and Cajun cooking wafting through the streets. Let The Best of New Orleans Cookbook transport you there with amazing dishes—straight out of Bourbon Street—you can make right in your own home.
More than just decadent recipes, you’ll find the flavor of NOLA all over this New Orleans cookbook—from profiles of iconic culinary landmarks like Café du Monde to where to find the ingredients that define its cooking, like andouille, crawfish, and Louisiana hot sauce. Because eating and drinking go hand and hand in New Orleans, you’ll also find recipes for the libations it’s most famous for—so mix yourself up a Sazerac, grab this New Orleans cookbook, and let’s get cookin’!
Inside The Best of New Orleans Cookbook you’ll find:
- Top five picks—A local’s guide to favorite places and things to do when visiting, including the five best bars and spots to enjoy raw oysters.
- Cook with confidence—Learn what the Cajun Holy Trinity is, how to whip up a roux, and what it takes to fry like a pro.
- A little something extra—Look for a lagniappe at the end of most every recipe for tips, tricks, and historical highlights related to the dish.
MY REVIEW: From scrumptiously sweet (Oh, the beignets!) to savory and spicy (Jambalaya, Gumbo, Red Beans and Rice), the flavors of New Orleans are full of tastes, traditions, and temptations. "The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy", by Chef Ryan Boudreaux, offers fantastic food--where to find it and how to make it--and an "up close and personal look" at the culture and cuisine of this fabulous historic city. Here are some of the delicious recipes you'll find: "Beignets"; "Muffuletta"; "Garlic Cheese Grits"; "Barbecue Shrimp"; "Chicken and Sausage Jambalaya"; "Shrimp Creole"; "Red Beans and Rice"; "Seafood Boil"; "Bananas Foster"; "King Cake"; and "Pralines". Also included: "Out and About in New Orleans", "Top 5 New Orleans Bars", "Top 5 Places For Breakfast Or Brunch", "Top 5 New Orleans Experiences", and much more. As an added feature, you will enjoy reading the "tips, tricks, and historical highlights" that accompany many of the recipes.
Book Copy Gratis Callisto Publishers
CHEF RYAN BOUDREAUX SAYS:
"Over the years I have collected some 300+ cookbooks and food related reference material as well there must be over a dozen or so notebooks, binders, and folders chock full of typed and hand written recipes, procedures and management techniques from the various restaurants and institutions that I worked in over my 37 years in the restaurant industry. And then there are the family favorites that I must say are becoming a lost legacy as the years go by, another project is to capture those recipes and preserve them for future generations."
RYAN BOUDREAUX was born in Lafayette, Louisiana, and raised in Algiers on the West Bank of New Orleans. He has more than 36 years of professional culinary experience in and around the New Orleans area. Ryan lives with his wife, Monique, their 3 dogs, and 12 egg-laying hens in Carriere, Mississippi.
http://cajunchefryan.rymocs.com/blog2/
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