Items related to New Orleans Chefs Cookbook
Synopsis
Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michaels Special School in New Orleans. St. Michaels is dedicated to the education and rehabilitation of children with mental disabilities.
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About the Author
Phil Johnson truly loves New Orleans. For thirty-five years he was an on-air editorialist for WWL-TV, the New Orleans CBS affiliate. He is well known for his daily editorial on WWL (the longest running commentary on American television), his passion for cooking, and his writing, which captures the essence of New Orleans. A native New Orleanian, Mr. Johnson attended Jesuit High School and graduated from Loyola University New Orleans in 1950 with a degree in journalism. He then attended Harvard University as a prestigious Nieman Scholar and was later named to the selection committee to determine future Nieman Scholars. Throughout his career as a journalist, he received many awards. Mr. Johnson was honored with three Peabody Awards, an Emmy, the Integritas Vitae Award (Loyolaís highest honor), several Gabriel awards from the Catholic Broadcasting Association, and a Lifetime Achievement Award from the New Orleans Press Club. He is also a member of the Louisiana Broadcasters Hall of Fame. In New Orleans Chefs Cookbook, the author shared his favorite part of New Orleans culture: the food. Legendary New Orleans chefs compiled this book as a supplement to Chefís Charity for Children,
From the Back Cover
"I don't know of any other major city where chefs of competing restaurants could get together and work together like this, helping each other, sharing recipes, pots, knives . . . you name it. It's a miracle."
--Jacques Pepin, chef and food writer
The cuisine of New Orleans, like jazz, is a native art form. The artists who make it work are the chefs of New Orleans, who cook in a city where food is more than mere sustenance. It is a social event, a celebration of color and smell and things that taste good.
Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennan's offers Shrimp Creole; and Warren Leruth presents a Broken Shrimp Jambalaya. You can stuff crabs like those served by Louis Evans in the Caribbean Room of the Pontchartrain Hotel or whip up a thick Gumbo Fil� comparable to Austin Leslie's at Chez Helene. Daring chefs will want to try Alligator Sauce Piquante as Jean Luc Albin cooks it. With this collection of recipes, you can bring the elegance and sophistication of traditional New Orleans cuisine into your own dining room every day.
Among the twenty master chefs who are presented in this one-of-a-kind collection are: Larry and Lee Leruth (LeRuth's Restaurant), Roland Huet (Christian's Restaurant), Gunter Preuss (The Versailles), Justin Galatoire Frey (Galatoire's), Willy Coln (Willy Coln's Chalet), Goffredo Fraccaro (La Riviera), Frank, James, Tommy, Joseph, and John Wong (Trey Yuen), Andre Ledoux (The Fairmont), and Chris Kerageorgiou (La Provence). These culinary experts divulge the secrets of their best dishes in 550 tantalizing recipes.
Employed at competing restaurants, these chefs joined together to compile this book as a gift to St. Michael's Special School in New Orleans, dedicated to the education and rehabilitation of children with mental disabilities. Editor Phil Johnson coordinated this collaboration from the beginning. A former Nieman Fellow of Harvard University, veteran journalist, and assistant manager of WWL-TV in New Orleans, Johnson was a chef of some talent himself. He passed away in 2010.
"About this title" may belong to another edition of this title.
- PublisherPelican Publishing
- Publication date2006
- ISBN 10 1589804759
- ISBN 13 9781589804753
- BindingPaperback
- LanguageEnglish
- Number of pages360
- EditorJohnson Phil
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