The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine

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Justin Devillier Jamie Feldmar

The New Orleans Kitchen

Classic Recipes and Modern Techniques for an Unrivaled Cuisine

Justin Devillier, Jamie Feldmar

$95

Hardback

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English

Ten Speed Press
29 October 2019

National & regional cuisine

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.

By: Justin Devillier, Jamie Feldmar
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 248mm, Width: 187mm,
Weight: 567g
ISBN: 9780399582295
ISBN 10: 0399582290
Pages: 400
Publication Date: 29 October 2019
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Justin Devillier, son of a fourth-generation Louisianan, is an avid angler and hunter, and the chef-owner of three nationally lauded restaurants in New Orleans, including La Petite Grocery in the Garden District and Justine in the French Quarter. He was a contestant on Top Chef- New Orleans in 2013, has written for Saveur, was named Chef of the Year by New Orleans magazine in 2014, and won the James Beard Foundation's award for Best Chef- South in 2016 after being named a finalist in 2012, 2013, 2014, and 2015. Jamie Feldmaris the coauthor of Naomi Pomeroy's Taste & Technique and a contributing writer to the New York Times and the Wall Street Journal, among other publications.

Reviews for The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine

"“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 "