The New Orleans kitchen: classic recipes and modern techniques for an unrivaled cuisine
Description
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
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Grouping Information
Grouped Work ID | 107f99d4-3bd7-3c18-2795-b1bde6c9d2d7 |
---|---|
Grouping Title | new orleans kitchen classic recipes and modern techniques for an unrivaled cuisine |
Grouping Author | justin devillier |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-06 18:48:17PM |
Last Indexed | 2024-04-19 02:00:45AM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Culbert, Denny
Feldmar, Jamie
Feldmar, Jamie
author
Devillier, Justin, 1981-
author2-role
Culbert, Denny,photographer
Feldmar, Jamie,author
Feldmar, Jamie,author
author_display
Devillier, Justin
display_description
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
format_category_lafayette
Books
format_lafayette
Book
id
107f99d4-3bd7-3c18-2795-b1bde6c9d2d7
isbn
9780399582295
itype_lafayette
hardcover book
last_indexed
2024-04-19T08:00:45.494Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
primary_isbn
9780399582295
publishDate
2019
publisher
Lorena Jones Books
recordtype
grouped_work
subject_facet
Cooking -- Louisiana -- New Orleans
Cooking, American -- Louisiana style
Cooking, American -- Louisiana style
title_display
The New Orleans kitchen : classic recipes and modern techniques for an unrivaled cuisine
title_full
The New Orleans kitchen : classic recipes and modern techniques for an unrivaled cuisine / Justin Devillier with Jamie Feldmar ; photographs by Denny Culbert
title_short
The New Orleans kitchen
title_sub
classic recipes and modern techniques for an unrivaled cuisine
topic_facet
Cooking
Cooking, American
Louisiana style
Cooking, American
Louisiana style
Solr Details Tables
item_details
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ils:.b29344839 | .i44915524 | Boulder Main Adult NonFiction | 641.59763 Devi | 1 | false | false | On Shelf | Feb 24, 2024 | bmnfa |
record_details
Bib Id | Format | Format Category | Edition | Language | Publisher | Publication Date | Physical Description | Abridged |
---|---|---|---|---|---|---|---|---|
ils:.b29344839 | Book | Books | English | Lorena Jones Books | [2019] | 383 pages : illustrations |
scoping_details_lafayette
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ils:.b29344839 | .i44915524 | On Shelf | On Shelf | false | true | true | false | false | false | 128, 129, 131, 132, 133, 135, 136, 137, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 45, 46, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 80, 81, 82, 84, 85, 86, 92, 93, 95, 96, 97, 98, 99, 100, 105, 106, 108, 109, 110, 111, 112, 114, 115, 116, 117, 118, 119, 125, 126, 127 |
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ISBN:
9780399582295