New Orleans Kitchens: Recipes from the Big Easy Best Restaurants

Binding: Hardcover
EAN: 9781423610014
Edition: 1st
ISBN: 1423610016
Item Dimensions:1031024278894
Label: Gibbs Smith
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Gibbs Smith
Manufacturer Minimum Age: 216 months
Number Of Items: 1
Number Of Pages: 216
Publication Date: April 01, 2010
Publisher: Gibbs Smith
Studio: Gibbs Smith

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Editorial Review:

Product Description:


New Orleans' distinctive cuisine derives from a world of influences-French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban-but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire's Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante's Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo's.





Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills.





Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans.



Enjoy the allure of the best of the Crescent City's art and cuisine.

(20100615)

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