The New Orleans Chef's Table
Extraordinary Recipes From The Crescent City
2nd Edition
Published on 23. October 2019
160 pages
978-1-4930-4441-2 (ISBN)
Description
Food-obsessed and always hungry, New Orleans is a culinary melting pot of diverse people and diverse cuisines. From classics like jambalaya and beignets to new additions like boudin egg rolls and shrimp & tasso pinchos, there's something for everyone whether you live in the city or are just visiting. The new edition of The New Orleans Chef's Table brings together the best that the Big Easy has to offer, including recipes from each featured restaurant so you can recreate your favorite dishes at home. Come celebrate the taste of New Orleans!
Reviews / Votes
"Few people understand the 'then' and the 'now' of New Orleans cooking better than Lorin Gaudin. New Orleans cooking is exploding post-Katrina. With all its innovation and community-mindedness, Lorin captures the 'now.' The 'right now.'" -Ti Adelaide Martin, author of Commander's Kitchen, coauthor of In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks, and co-owner of Commander's Palace and Cafe Adelaide"What a delicious love letter to New Orleans' chefs and restaurants!" -Kit Wohl, author
More details
Series
Edition
2nd Edition
Language
English
Place of publication
New York
United States
Illustrations
140 Color Photos, 50 Recipes
File size
23,39 MB
ISBN-13
978-1-4930-4441-2 (9781493044412)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
12/2019
2nd Edition
Globe Pequot Press
€33.00
Shipment within 10-20 days
Persons
Lorin Gaudin has passion for all things food and drink. With a Bachelor's degree in Theatre from Loyola University of 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 the New York Post,Where New Orleans, GoNola.com, and Where Y'at magazine. She is the creator-founder of FiveOhFork, specializing in culinary social media/web content. Lorin can be found on IMDb.com and her alter-ego "New Orleans Food Goddess" can be followed on Twitter and "liked" on Facebook where she posts delicious raves and the occasional rant...
Content
- Intro
- Title Page
- Dedication/Copyright page
- Contents
- Acknowledgments/Additional Photo Credits
- Introduction
- Commander's Palace
- Carrollton Market
- Emeril's Delmonico
- The Country Club
- Mais Arepas
- Galatoire's
- Company Burger
- Creole Creamery
- Haydel's Bake Shop
- Hobnobber Cafe
- High Hat
- La Petite Grocery
- Heard Dat Kitchen
- Patois
- St. James Cheese Company
- Taceaux Loceaux
- Tartine
- Cowbell
- Tujague's
- Cavan
- McClure's Barbecue
- Ye Olde College Inn
- Arnaud's
- Ralph's on the Park
- Toup's Meatery
- Bacchanal
- Cake Café and Bakery
- Elizabeth's
- Jack Rose
- Satsuma Cafe
- Three Muses
- GW Fins
- Piece of Meat
- Restaurant R'evolution
- Sobou
- Stanley
- Del Fuego
- Sylvain
- Bittersweet Confections
- Clancy's
- Delgado Community College Culinary School
- Mayhew Bakery
- Domenica
- Cochon Butcher
- Emeril's
- Chef Lisa Barbato
- Index
- About the Author and Photographer
