My New Orleans: The Cookbook (John Besh)

My New Orleans: The Cookbook (John Besh)

John Besh

Language: English

Pages: 384

ISBN: 0740784137

Format: PDF / Kindle (mobi) / ePub

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.

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Salt 1. Prepare the artichokes by removing the tough outer leaves, exposing the tender, pale green leaves. Peel the stem with a vegetable peeler, then slice off the top third of the artichoke leaves. Cut the artichokes lengthwise into quarters and use a small, sharp spoon to scrape out and discard the fuzzy chokes. Rub the cut sides of the artichokes with the cut lemons to keep them from discoloring. 2. Heat the oil in a heavy-bottomed pot over high heat until it reaches 350°. Fry the

into the picking box, and soon it became clear we weren’t cut out for the shrimping business. Removing the bycatch from the muddy nets was the worst. I don’t know who was more pained, me or the crabs, mullet, and minnows that were caught up in the muck. Later, I learned that all we’d needed to do was to accelerate the motor and wash all the mud from the nets, leaving just those prized shrimp, clean and ready to be picked and sorted into baskets on the deck of the boat. But the experience did give

the core, carefully scoop out the center of the tomatoes, creating a bowl. Cut off bottom third of the tomatoes and set aside (you’ll use them as lids to top the stuffed tomatoes). Season the tomatoes with a little salt. 3. Mix the mayonnaise, chopped basil, lemon juice, and mustard together in a medium bowl. Add the crab, stirring gently so as not to break up the meat. Season the crab salad with Creole Spices and salt. Stuff the tomatoes with the crab salad, add a a basil leaf or two, and

coarsely chopped 1 stalk celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 leek, white part, coarsely chopped 4 cloves garlic, crushed 1 pound roasted chicken bones and carcass 1 bay leaf 1 sprig fresh thyme 1 teaspoon black peppercorns 1. Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes. 2. Add the chicken bones and carcass, the bay leaf,

the Americas. How you pronounce mirliton depends on where you Live: some folks call it “mellaton”; others, “milly-ton”; I call it “mir-le ton.” These squash are typically pale green and pear shaped, with ridges along the skin. Their flavor is really delicate; once you start cooking mirlitons, they can almost melt away. Mirlitons work well with crabmeat and shrimp and are most often served roasted and stuffed with a mixture of seafood. Down here, mirlitons are not always available in supermarkets

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