New Orleans Classic Celebrations (New Orleans Classics) - Hardcover

Über die Autorin bzw. den Autor

Kit Wohl is an author, photographer, and artist who works with chefs, restaurants, and hotels across the country. Kit Wohl's book Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine, published by Pelican in 2005, received national acclaim, and The P&J Oyster Cookbook was named Cookbook of the Year by New Orleans Magazine. Her previous books in the Classic Recipes Series include New Orleans Classic Cocktails, New Orleans Classic Brunches, New Orleans Classic Desserts, New Orleans Classic Appetizers, New Orleans Classic Seafood, and New Orleans Classic Gumbos and Soups. Wohl and Billy, her husband, live in the Big Easy. She also wrote The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs.

Von der hinteren Coverseite

NEW ORLEANS CLASSIC GUMBOS AND SOUPS, GOURMET MAGAZINE'S COOKBOOK OF THE MONTH

THE P&J OYSTER COOKBOOK, NEW ORLEANS MAGAZINE COOKBOOK OF THE YEAR

". . . stands apart because of its comprehensive coverage of traditional New Orleans cuisine, and because of Kit Wohl's adept conveyance of Arnaud's history and atmosphere."
-Bloomsbury Review on Arnaud's Restaurant Cookbook

"Includes recipes for just about every Cajun and Creole soup you can imagine."
-Epicurious.com on New Orleans Classic Gumbos and Soups

"Kit Wohl has chronicled nearly every aspect of our cuisine in her New Orleans Classics Series: seafood, appetizers, gumbos and desserts. It was only a matter of time until she got around to drinking. . . . Her book faithfully captures the current moment of New Orleans cocktail culture. Flip through the beautifully illustrated work, test a few of the recipes and you'll realize that our city's drinks are as strong as they've ever been."
-Nola.com on New Orleans Classic Cocktails

"Recipes suffused with Spanish, French, Cajun, and Creole influence will inspire any cook to engage in the cultural m�lange of Louisiana cuisine with equal parts curiosity and confidence."
-StarChefs.com on New Orleans Classic Gumbos and Soups

Aus dem Klappentext

Celebration is the way of life here the ubiquitous, near-daily expression of community pride, fellowship, and culture. We talk too much, laugh too loud and live too large. And, we eat.
Chris Rose, from the foreword

These fifty recipes are an invitation to New Orleans-style celebrations with the tastes that enliven any gathering.Contemporary and classic dishes for the city's unique events all come to the party. Festival recipes are a riff on stuffed crawfish bread, crawfish pasta, and meat pies. Consider Mardi Gras served with pots of fried chicken gumbo and jambalaya. For saints' feast days, Chef Emeril Lagasse offers Italian Cookies. Even the other-worldly spirits of New Orleans can feast on Chef John Folse's Death by Gumbo.

Reveillon, St. Patrick's Day, and Seafood Festival menus feature Turducken, Boyzie's Eggplant Shrimp, and Redfish on the Halfshell. Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, and Creole Onion Soup from Arnaud's delight the senses and the spirit. Desserts shine with Sucr�'s shimmering King Cake.

The chefs comprise an honor roll of New Orleans' best. From highfalutin to down home, they create the greatest neighborhood food in America. We know this to be true-that's a promise.

Tips, techniques, culinary escapades, and inspirations from these masters accompany the recipes. Of course, there's a difference between what a professional makes and what you create in your own kitchen. However, these recipes aren't written for the professional-although they might make you look like one. Each recipe has been home-kitchen tested. We want you to be happy, look good, and bring a spectacular recipe from a famous restaurant or chef into your home with ease.

Kit Wohl is an award-winning writer, photographer, and artist with a passion for the culinary arts, working with food experts, chefs, and creative professionals. New Orleans Classic Celebrations is her tenth book. She and Billy, her husband, live in the Big Easy.
Her other Pelican titles include Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine and The P&J Oyster Cookbook. Wohl's acclaimed New Orleans Classics Series includes Appetizers, Brunches, Cocktails, Desserts, Gumbos and Soups, and Seafood.