Items related to Modern Creole: A Taste of New Orleans Culture and Cuisine
Synopsis
Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook.
“Eric Cook shows off the bold flavors and spirit of multicultural New Orleans….With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef’s vibrant Southern food style.”—Foreword Reviews
With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef’s bad boy rock-and-roll style, Eric Cook’s new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks’ desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook’s restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.
Chef Cooks’ recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef’s mother’s chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking.
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About the Author
Eric Cook, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.
Sam Hanna, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.
"About this title" may belong to another edition of this title.
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Modern Creole: A Taste of New Orleans Culture and Cuisine
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook. "Eric Cook shows off the bold flavors and spirit of multicultural New Orleans.With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style."--Foreword Reviews With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well. Chef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef's mother's chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking. Seller Inventory # 00110734148
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Modern Creole: A Taste of New Orleans Culture and Cuisine
Seller: Bellwetherbooks, McKeesport, PA, U.S.A.
Seller rating 4 out of 5 stars
hardcover. Condition: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting. Seller Inventory # mon0000036549
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Modern Creole: A Taste of New Orleans Culture and Cuisine
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook. "Eric Cook shows off the bold flavors and spirit of multicultural New Orleans.With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style."--Foreword Reviews With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chef's bad boy rock-and-roll style, Eric Cook's new book, with a foreword by Gordon Ramsay, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres fulfilling home cooks' desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cook's restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well. Chef Cooks' recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chef's mother's chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking. Seller Inventory # CIN1423665449G
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Modern Creole: A Taste of New Orleans Culture and Cuisine
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Gibbs Smith, Kaysville, UT, 2024
ISBN 10: 1423665449
ISBN 13: 9781423665441
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Hardcover. Condition: Very Good. 224 pp. Tightly bound. Text is free of markings. No ownership markings. Published without dust jacket. Printed boards. NOTE: Light bumping to lower corners. Remainder mark bottom fore-edge. This copy is smyth sewn. Smyth sewing is a method of bookbinding where groups of folded pages (referred to as signatures) are stitched together using binder thread. Each folded signature is sewn together individually with multiple stitches and then joined with other signatures to create the complete book block. This is the traditional and best method of bookbinding. Seller Inventory # 095542
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Modern Creole: A Taste of New Orleans Culture and Cuisine
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hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_485566558
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Modern Creole Format: Hardback
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Modern Creole: A Taste of New Orleans Culture and Cuisine
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Modern Creole Format: Hardback
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Modern Creole : A Taste of New Orleans Culture and Cuisine
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Modern Creole (Hardcover)
Published by
Gibbs M. Smith Inc, Layton, UT, 2024
ISBN 10: 1423665449
ISBN 13: 9781423665441
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Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Hardcover. Condition: new. Hardcover. Chef Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook.With approximately 120 food and cocktail recipes, and vibrant, dynamic culinary photography that captures the chefs bad boy rock-and-roll style, Eric Cooks new book, with a foreword by Gordon Ramsey, Modern Creole: Cooking with New Orleans Culture and Culinary Traditions, winds through Southern, Cajun, and Creole genres fulfilling home cooks desire for dishes that are special, yet accessible and straightforward enough for an everyday meal, yet impressive enough for company or the holiday table. Cooks restaurants lean into the Voodoo history and culture of New Orleans and readers will find hints of that in the cookbook as well.Chef Cooks recipes for a redfish court-bouillon, a rich and spicy fish stew featuring the whole fish in a dramatic presentation; Chicken Gizzard Grillades cooked long and slow with caramelized onions and an unctuous, silken brown gravy; the chefs mothers chicken and dumplings made with bread and butter; Creole Beef Daube featuring short-ribs braised in Burgundy with aromatics; Creole Tomato, Watermelon, and Grilled Feta Salad with Tajin Vinaigrette; and scrumptious desserts like Spiced Sweet Potato Beignets and Bananas Foster will inspire readers to delve into the culinary world of New Orleans and start cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781423665441