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The New Orleans kitchen: classic recipes and modern techniques for an unrivaled cuisine
(Book)

Book Cover
Average Rating
Contributors:
Feldmar, Jamie, author.
Culbert, Denny, photographer.
Published:
New York : Lorena Jones Books, [2019].
Format:
Book
Physical Desc:
383 pages : illustrations
Status:
Copies
Location
Call Number
Status
Last Check-In
Boulder Main NEW Adult Non-Fiction
641.59763 Devi
Due May 17, 2021
Longmont Adult Nonfiction
641.5976335 DEV
On Shelf
Jul 12, 2020
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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Citations
APA Citation (style guide)

Devillier, J., Feldmar, J., & Culbert, D. (2019). The New Orleans kitchen: classic recipes and modern techniques for an unrivaled cuisine. New York: Lorena Jones Books.

Chicago / Turabian - Author Date Citation (style guide)

Devillier, Justin, 1981-, Jamie, Feldmar and Denny, Culbert. 2019. The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine. New York: Lorena Jones Books.

Chicago / Turabian - Humanities Citation (style guide)

Devillier, Justin, 1981-, Jamie, Feldmar and Denny, Culbert, The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine. New York: Lorena Jones Books, 2019.

MLA Citation (style guide)

Devillier, Justin, Jamie Feldmar, and Denny Culbert. The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine. New York: Lorena Jones Books, 2019. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
107f99d4-3bd7-3c18-2795-b1bde6c9d2d7
Go To GroupedWork

Record Information

Last Sierra Extract TimeApr 26, 2021 03:35:44 PM
Last File Modification TimeApr 26, 2021 03:35:59 PM
Last Grouped Work Modification TimeApr 26, 2021 03:35:51 PM

MARC Record

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7001 |a Culbert, Denny,|e photographer.
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020 |a 9780399582295 (hardcover : alk. paper)
020 |a 0399582290 (hardcover : alk. paper)
5050 |a Stocks, sauces & dressings--Appetizers--Side dishes--Salads--Soups & stews--Seafood--Poultry--Meat--Dessert--Basics
010 |a 2019009413
520 |a 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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More Details
Street Date:
1910
Language:
English
ISBN:
9780399582295 (hardcover : alk. paper), 0399582290 (hardcover : alk. paper)

Notes

Bibliography
Includes bibliographical references and index.
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.