New Orleans Chef's Table: Extraordinary Recipes From The French Quarter To The Garden District

New Orleans Chef's Table: Extraordinary Recipes From The French Quarter To The Garden District

Lorin Gaudin

Language: English

Pages: 208

ISBN: 0762781408

Format: PDF / Kindle (mobi) / ePub

New Orleans Chef's Table: Extraordinary Recipes From The French Quarter To The Garden District

Lorin Gaudin

Language: English

Pages: 208

ISBN: 0762781408

Format: PDF / Kindle (mobi) / ePub


New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal. Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.

Savor: Rustic Recipes Inspired by Forest, Field, and Farm

Cooking the One-Burner Way: Everything the Backcountry Chef Needs to Know (3rd Edition)

Cuisine and Culture: A History of Food and People

Good Eating's Seasonal Salads

Gourmet Hot Dogs: How to Dress your Dog with Style

The Eat Like a Man Guide to Feeding a Crowd: Food and Drink for Family, Friends, and Drop-ins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

food and drink. With a bachelor’s degree in theatre from Loyola University in New Orleans and a culinary diploma from the Ritz-Escoffier in Paris, she parlayed her education to become a food editor/reporter for national, regional, and local publications as well as local television and radio stations. Lorin is a contributing editor/writer for “What a delicious love letter to New Orleans’ chefs and restaurants.” —Kit Wohl, author the New York Post, Where New Orleans, GoNola.com, and Where Y’at

among the first to serve and sell locally roasted French Truck Coffees. Duck Liver Mousse with Peach-Jalapeño Marmalade (Ser v es 10 –12) For the duck liver mousse: 1 pound duck livers (or chicken livers) 1 pound butter, at room temperature 2 shallots, finely diced 1 teaspoon chopped thyme 1 tablespoon salt 1/4 teaspoon white pepper 1/8 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 1/4 cup cognac or other brandy For the peach-jalapeño marmalade: 1 shallot, finely diced 2 jalapeños,

chef Michael Costantini to take the food up a notch. These days, to call Satsuma Cafe a coffee shop is to give it short shrift. Though the menu is composed of breakfasts, salads, sandwiches, and fresh-pressed juices of locally sourced produce, there is a gourmet quality to the offerings that elevates the cafe’s status—evidence the inclusion of chanterelles in egg dishes or lump crabmeat that dolls up a grilled cheese. The funky-eclectic interior remains the same, with mismatched tables, wild art,

in the aforementioned national magazine nod. Soon they needed a bigger space, and they took over the chicly designed space inside the Bienville House Hotel. Ian’s nature is easygoing, but his new American cuisine burns with passion and bears a definite California feel. There isn’t a Saturday that Ian isn’t spotted at the farmers market, stocking up on fresh vegetables, fruits, and other products to blend into dishes like baby octopus salad with wild arugula, fennel, and grapefruit, or veal short

District 165 11/13/12 11:52 AM American Sector 945 Magazine Street (504) 528-1940 nationalww2museum.org/american-sector Executive Chef: Todd Pulsinelli Another of Chef John Besh’s restaurants, this one housed inside the World War II Museum serving retro food revisited for today. Executive Chef Todd Pulsinelli tweaks hamburgers, hot dogs, chicken and dumplings, meatloaf, and milkshakes by either shrinking their size (mini cheeseburgers with bacononion marmalade), tossing in local ingredients

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