The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] by Devillier, Justin
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] by Devillier, Justin

The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and...
$78.54 SGD
$78.54 SGD
SKU: 9780399582295
Product Type: Books
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Author: Justin Devillier
Format: Hardcover
Language: English
Subtotal: $78.54
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The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] by Devillier, Justin

The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

$78.54
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] by Devillier, Justin

The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

$78.54
Author: Justin Devillier
Format: Hardcover
Language: English
Description
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.

IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW

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.

Author: Justin Devillier, Jamie Feldmar
Publisher: Lorena Jones Books
Published: 10/29/2019
Pages: 384
Binding Type: Hardcover
Weight: 3.22lbs
Size: 9.80h x 7.50w x 1.30d
ISBN: 9780399582295


Review Citation(s):
Publishers Weekly 07/15/2019
Library Journal 08/23/2019 pg. 1

About the Author
Justin Devillier, son of a fourth-generation Louisianan, is an avid angler and hunter, and the chef-owner of three nationally lauded restaurants in New Orleans, including La Petite Grocery in the Garden District and Justine in the French Quarter. He was a contestant on Top Chef: New Orleans in 2013, has written for Saveur, was named Chef of the Year by New Orleans magazine in 2014, and won the James Beard Foundation's award for Best Chef: South in 2016 after being named a finalist in 2012, 2013, 2014, and 2015.

Jamie Feldmar is the coauthor of Naomi Pomeroy's Taste & Technique and a contributing writer to the New York Times and the Wall Street Journal, among other publications.
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