New Orleans by the Bowl: Gumbos, Jambalayas, Soups and Stews
Editorial Reviews
Book Description
With a history that draws from French, African, Caribbean, and southern American traditions, New Orleans is home to a simmering stockpot of original cuisine. In NEW ORLEANS BY THE BOWL, prominent food writer John DeMers and chef Andrew Jaeger ladle up heaping bowlfuls of the heartiest N'awluns cookin', sopped with rich local tradition and seasoned with anecdotes and cooking tips. Gumbos, jambalayas, soups, and stews exemplify the bold, improvisational nature of Louisiana cooking, an anything-goes approach born and nourished in its bayous. Shrimp, venison, even 'gator-if it flies, swims, slithers, or scuttles, it has found its way into the pot. With more than 100 homespun recipes, this down-home cookbook delivers the best in hearty bowl food.
About the Author
JOHN DeMERS is a native New Orleans food writer who specializes in Southern and Caribbean cooking. He is food editor at the Houston Chronicle, and serves as cohost of weekly food and wine radio programs in Houston and New Orleans. He lives in Houston, Texas.
ANDREW JAEGER is chef/owner of the French Quarter's famed House of Seafood in New Orleans.
New Orleans by the Bowl: Gumbos, Jambalayas, Soups and Stews,John Demers,Andrew Jaeger,Ten Speed Press,1580083242,Cookery,Cookery, American,Cooking,Cooking / Wine,Louisiana,Louisiana style,New Orleans,Regional & Ethnic - American - Southern States,Regional & Ethnic - Cajun & Creole,Stews,National & regional cuisine
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