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Modern Creole (A Taste of New Orleans Culture and Cuisine)
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$35.00
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Product Details
Author:
Eric Cook, Jyl Benson, Sam Hanna, Gordon Ramsay
Format:
Hardcover
Pages:
224
Publisher:
Gibbs Smith (September 17, 2024)
Imprint:
Gibbs Smith
Language:
English
Audience:
General/trade
ISBN-13:
9781423665441
ISBN-10:
1423665449
Weight:
37.6oz
Dimensions:
8" x 10" x 0.9"
File:
Eloquence-SimonSchuster_06052026_P10174739_onix30-20260605.xml
Folder:
Eloquence
List Price:
$35.00
Pub Discount:
65
Case Pack:
10
As low as:
$26.95
Publisher Identifier:
P-SS
Discount Code:
A
Overview
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.
“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.
