When Jimmy Bannos started experimenting with Louisiana cooking, he transformed his Chicago coffee shop into the best darn Cajun restaurant north of the Mason-Dixon line. Fifteen years later, Jimmy's still serving up bowl after bowl of steaming gumbo, not to mention the most original Creole creations imaginable. While his recipes certainly draw from the striking flavors and fiery spices of New Orleans, you'll find contributions from all over the world. Only at Heaven on Seven will you sample Bayou Chile Relleno, Crawfish and Spinach in Phyllo, or Orzolaya-that is, jambalaya made with orzo pasta. (Hey, what do you expect from a Greek kid with a penchant for Cajun cooking who grew up in an Italian neighborhood in the Windy City?) Jimmy invites you into his kitchen and shares some of his favorite down-home recipes and techniques in a cookbook as colorful and joyous as the food that inspired it. No matter how far away you happen to be from the Crescent City, it can be Mardi Gras all the time!
"synopsis" may belong to another edition of this title.
* A colorful and joyous collection of inventive, Cajun-influenced recipes from celebrated Chicago restaurateur Jimmy Bannos. * Includes more than 90 recipes and 55 full-color photographs.About the Author:
JIMMY BANNOS, along with his brother George, is a third-generation restauranteur. In 1980, he opened the New Garland Coffee Shop, which became Heaven on Seven in 1985, when he was turned on to New Orleans cuisine. JOHN DEMERS is a food writer who specializes in Southern and Caribbean cooking. He has authored numerous books, including Dominique's Fresh Flavors and The New Orleans Seafood Cookbook.
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Book Description Ten Speed Press, 2001. Hardcover. Book Condition: New. book. Bookseller Inventory # 1580081681
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