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The New Orleans Kitchen

Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]

By Justin Devillier and Jamie Feldmar

By Justin Devillier and Jamie Feldmar

By Justin Devillier and Jamie Feldmar

By Justin Devillier and Jamie Feldmar

Best Seller
Hardcover $40.00

Oct 29, 2019 | ISBN 9780399582295

Ebook $13.99

Oct 29, 2019 | ISBN 9780399582301

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    The New Orleans Kitchen by Justin Devillier and Jamie Feldmar
    Hardcover $40.00
    Oct 29, 2019 | ISBN 9780399582295

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      Oct 29, 2019 | ISBN 9780399582295

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      Oct 29, 2019 | ISBN 9780399582301

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    About The New Orleans Kitchen

    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.

    About The New Orleans Kitchen

    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.

    Read An Excerpt

    Read An Excerpt

    Product Details

    Category: Regional & Ethnic Cooking | Cooking Methods

    Hardcover | $40.00
    Published by Lorena Jones Books
    Oct 29, 2019 | 384 Pages | 7-3/8 x 9-3/4 | ISBN 9780399582295

    Category: Regional & Ethnic Cooking | Cooking Methods

    Ebook | $13.99
    Published by Lorena Jones Books
    Oct 29, 2019 | 384 Pages | ISBN 9780399582301

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    Praise

    “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 

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