The New Orleans Kitchen
Classic Recipes and Modern Techniques for an Unrivaled Cuisine
$91.85
- Hardcover
400 pages
- Release Date
29 October 2019
Summary
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 neit…
Book Details
| ISBN-13: | 9780399582295 |
|---|---|
| ISBN-10: | 0399582290 |
| Author: | Justin Devillier, Jamie Feldmar |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 400 |
| Release Date: | 29 October 2019 |
| Weight: | 1.47kg |
| Dimensions: | 187mm x 248mm |
Critics Review
“This is an exquisite ode to the food and traditions of New Orleans from a divinely talented chef. All I want to do is go home and cook everything in here.”—John Currence, Chef/Owner of City Grocery and author of Big Bad Breakfast
“Comprehensive and inventive cookbooks like this one don’t come along very often. The New Orleans Kitchen has become my go-to for bringing the flavors and smells of this glorious cuisine into my home.”—Sean Brock, chef and author of Heritage
Praise for Justin Devillier:
“Devillier’s cooking manages to be both sleek and wholesome, showcasing vegetables as well as it does veal sweetbreads, and favoring technique and taste equally.”—The Times-Picayune
Justin Devillier
Justin Devillier is the chef-owner of three nationally lauded restaurants in New Orleans: La Petite Grocery, Justine, and Cochon Butcher. A fourth-generation Louisianan, he is an avid angler and hunter. He competed on Top Chef: New Orleans in 2013 and has written for Saveur. In 2014, New Orleans magazine named him Chef of the Year. He was a finalist for the James Beard Foundation’s Best Chef: South award in 2012, 2013, 2014, and 2015, and won the award in 2016.
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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