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My New Orleans

The Cookbook : 200 of My Favorite Recipes & Stories From My Hometown
Besh, John (Book - 2009)
Average Rating: 4.5 stars out of 5.
My New Orleans
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"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking..."--Publisher's blurb.
Authors: Besh, John
Title: My New Orleans
the cookbook : 200 of my favorite recipes & stories from my hometown
Publisher: Kansas City, Mo. : Andrews McMeel, c2009
Characteristics: 374 p. :,ill. (chiefly col.), col. maps ;,29 cm
Statement of Responsibility: by John Besh
Notes: Maps on lining papers
Includes index
Contents: Introduction
How I cook
Crawfish & rice
Mardi Gras
Strawberries & citrus
Feast days
Shrimp season
Creole tomatoes
Speckled trout & redfish
The urban farm
Crab season
Chanterelles & blackberries
Preserving summer
Oyster season
Gumbo weather
Thanksgiving
Boucherie
Reveillon
Summary: "My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking..."--Publisher's blurb.
ISBN: 0740784137
9780740784132
Branch Call Number: 641.5975 B554m 2009
Subject Headings: New Orleans (La.) Anecdotes Cooking Holiday cooking Christmas cooking Cooking (Pork) Thanksgiving cooking Gumbo (Soup) Desserts Cooking (Crabs) Cooking, Creole Cooking (Seafood) Cooking Louisiana New Orleans Cooking, American Southern style Best, John
Topical Term: Cooking
Holiday cooking
Christmas cooking
Cooking (Pork)
Thanksgiving cooking
Gumbo (Soup)
Desserts
Cooking (Crabs)
Cooking, Creole
Cooking (Seafood)
Cooking
Cooking, American
LCCN: 2009920846
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"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking..." -Publisher's blurb


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Nov 05, 2014
  • KEVIN D KELLEY rated this: 5 stars out of 5.

I loved this book. The recipe headnotes are like the best travelogue, and the recipes themselves are fully-flavored and approachable.

His technique for making dark roux worked flawlessly for me on the first try, and while adding goat cheese to grits might make some southerners faint, it really is genius.

Highly recommended (I ended up buying an ebook copy)

For the recipe: Heirloom Tomatoes, Cheese and Ham Salad

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