Besh Big Easy

Besh Big Easy
Available:
Author: John Besh
Pages: 240
ISBN: 9781449471385
Release: 2015-09-29
Editor: Andrews McMeel Publishing

DESCRIPTION OF THE BOOK:

In this, his fourth big cookbook, the award-winning chef John Besh takes another deep dive into the charm and authenticity of creole cooking inspired by his hometown, New Orleans. Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

Besh Big Easy

Besh Big Easy
Available:
Author: John Besh
Pages: 224
ISBN: 0606369864
Release: 2015-09-29
Editor: Unknown

DESCRIPTION OF THE BOOK:

For use in schools and libraries only. In Besh Big Easy: 101 Home-Cooked New Orleans Recipes, award-winning chef John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers. In this, his fourth book, the award-winning chef John Besh takes another deep dive into the charm and authenticity of the cuisine of his hometown, New Orleans. Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to nine acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He's become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor. With 101 original, personal recipes such as Mr. Sam's Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality that has made John Besh such a popular Americanculinary icon.

Cooking from the Heart

Cooking from the Heart
Available:
Author: John Besh
Pages: 320
ISBN: 1449430562
Release: 2013-10-29
Editor: Andrews McMeel Publishing

DESCRIPTION OF THE BOOK:

James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stories, and a rich expanse of culinary knowledge, Cooking from the Heart is the next best thing to having an apprenticeship with Chef Besh. Cooking from the Heart, Chef John Besh’s third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.

My New Orleans

My New Orleans
Available:
Author: John Besh
Pages: 384
ISBN: 9780740784132
Release: 2009-09-29
Editor: Andrews McMeel Publishing

DESCRIPTION OF THE BOOK:

A Southern chef offers an introduction to the cooking of New Orleans, with over two hundred recipes, descriptions of traditional ingredients, as well as a discussion of the social customs of the city and his own family history.

My Family Table

My Family Table
Available:
Author: John Besh
Pages: 272
ISBN: 9781449418779
Release: 2011-11-01
Editor: Andrews McMeel Publishing

DESCRIPTION OF THE BOOK:

Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book 2012 IACP Award Winner in the Children, Youth and Family category 2012 James Beard Award Nominee "Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day. In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal." From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.

Simple Food Big Flavor

Simple Food  Big Flavor
Available:
Author: Aaron Sanchez,JJ Goode
Pages: 208
ISBN: 9781451611502
Release: 2011-10-04
Editor: Simon and Schuster

DESCRIPTION OF THE BOOK:

Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

The Complete Cook

The Complete Cook
Available:
Author: J.M. Sanderson
Pages: 360
ISBN: 9781449434953
Release: 2013-10-15
Editor: Andrews McMeel Publishing

DESCRIPTION OF THE BOOK:

Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J. M. Sanderson heavily adapted for American usage, creating not only a cookbook that combined the best of American and European cooking of the time, but perhaps one of the first “international” cookbooks. James M. Sanderson’s The Complete Cook contains over 700 recipes, including “directions for the choice of meat and poultry; preparations for cooking, making soups and broths; boiling, roasting, baking and frying meats, fish; seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, and, with general directions for making wines.” According to the title page and his introduction, Sanderson clearly states that the majority of his book was copied heavily from a well-known English work, and he is but the adaptor. We now know the uncredited author was W. G. Lewis. Sanderson’s small contributions throughout create an excellent combination of American and English cooking. For example, he provides an American recipe for Pumpkin Pie alongside the English version, comments on cooking in the excessive heat of the West Indies, and refers to a superior English method for boiling meat without contact with the water. There are quite a few American recipes cited with their English counterparts and referred to as “the American mode,” for example, “The American Mode of Dressing Salt Fish.” This edition of The Complete Cook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

Crescent City Cooking

Crescent City Cooking
Available:
Author: Susan Spicer,Paula Disbrowe
Pages: 416
ISBN: 9780307518279
Release: 2009-06-03
Editor: Knopf

DESCRIPTION OF THE BOOK:

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.

Wild Abundance

Wild Abundance
Available:
Author: Susan Schadt,Lisa Buser,John Besh,Karen Carrier,John Currence
Pages: 280
ISBN: 0615398235
Release: 2010
Editor: Wild Abundance Pub

DESCRIPTION OF THE BOOK:

Wild Abundance is a coffee table book with 250 stunning photographs celebrating the stories, spirit and traditions of Southern hunting clubs. It features over 70 recipes, appealing to camp cooks and home cooks alike. Through the voices of nine renowned chefs, Wild Abundance honors and documents the contribution of often-untrained cooks who create traditions and are important parts of the vitality of each club.

Inventing Authenticity

Inventing Authenticity
Available:
Author: Carrie Helms Tippen
Pages: 212
ISBN: 9781610756402
Release: 2018-08-12
Editor: University of Arkansas Press

DESCRIPTION OF THE BOOK:

In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform—and therefore reinforce—the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are—or who we think we are.

Cajun and Creole Cooking with Miss Edie and the Colonel

Cajun and Creole Cooking with Miss Edie and the Colonel
Available:
Author: Edie Hand,William G. Paul
Pages: 281
ISBN: 1581826176
Release: 2007
Editor: Cumberland House Publishing

DESCRIPTION OF THE BOOK:

Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, a unique Louisiana cookbook discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking; analyzes the varied ethnic influences; and presents 150 dishes with authentic Cajun or Creole appeal.

Commander s Kitchen

Commander s Kitchen
Available:
Author: Ti Adelaide Martin,Jamie Shannon,Commander's Palace (Restaurant)
Pages: 333
ISBN: 0767902904
Release: 2000
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

A collection of more than 150 recipes that reflect the culinary traditions of New Orleans offers step-by-step instructions for creating such treats as seafood gumbo with okra, boiled crabs, venison stew, and quail with crawfish stuffing.

Kevin Belton s New Orleans Celebrations

Kevin Belton   s New Orleans Celebrations
Available:
Author: Kevin Belton
Pages: 192
ISBN: 9781423651567
Release: 2019-05-14
Editor: Gibbs Smith

DESCRIPTION OF THE BOOK:

Celebrate like they do in The Big Easy with Chef Kevin Belton’s newest cookbook. The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. Kevin Belton’s New Orleans Celebrations is a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fête, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese. A nationally and internationally recognized chef and educator as well as the star of PBS/WYES’s New Orleans Cooking with Kevin Belton, and now Kevin Belton’s New Orleans Kitchen, Kevin Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans.

Kevin Belton s Big Flavors of New Orleans

Kevin Belton s Big Flavors of New Orleans
Available:
Author: Kevin Belton,Rhonda K. Findley
Pages: 176
ISBN: 9781423641582
Release: 2016-05-23
Editor: Gibbs Smith

DESCRIPTION OF THE BOOK:

Chef Kevin Belton, a true Creole New Orleanian, dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for. He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking–celery, onion, and bell pepper–while offering his spin on the Louisiana classics of gumbo, jambalaya, étouffée, po’boys, and grillades with grits. Chef Belton’s signature dishes like Pecan-Crusted Redfish, Stuffed Mirlitons, Louisiana Boudin-Stuffed Quail, Creole Cottage Pie, and Bread Pudding with Whiskey Sauce are not to be missed and are well worth the time in the kitchen!

Chef John Folse s Louisiana Sampler

Chef John Folse s Louisiana Sampler
Available:
Author: John D. Folse
Pages: 208
ISBN: 096251523X
Release: 1996
Editor: Unknown

DESCRIPTION OF THE BOOK:

Ripe

Ripe
Available:
Author: Cheryl Sternman Rule
Pages: 312
ISBN: 9780762444977
Release: 2012-03-27
Editor: Running Press Adult

DESCRIPTION OF THE BOOK:

Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

You Were Here

You Were Here
Available:
Author: Cori McCarthy
Pages: 400
ISBN: 9781492617051
Release: 2016-03-01
Editor: Sourcebooks, Inc.

DESCRIPTION OF THE BOOK:

Cori McCarthy delivers an emotionally taut page-turner perfect for fans of E. Lockhart, Jennifer Niven, and Jandy Nelson. Jaycee is about to accomplish what her older brother Jake couldn't: live past graduation. Jaycee is dealing with her brother's death the only way she can by re-creating Jake's daredevil stunts. The ones that got him killed. She's not crazy, okay? She just doesn't have a whole lot of respect for staying alive. Jaycee doesn't expect to have help on her insane quest to remember Jake. But she's joined by a group of unlikely friends all with their own reasons for completing the dares and their own brand of dysfunction: the uptight, ex-best friend, the heartbroken poet, the slacker with Peter Pan syndrome, and... Mik. He doesn't talk, but somehow still challenges Jayce to do the unthinkable-reveal the parts of herself that she buried with her brother. Cori McCarthy's gripping narrative defies expectation, moving seamlessly from prose to graphic novel panels and word art poetry. From the petrifying ruins of an insane asylum to the skeletal remains of the world's largest amusement park, You Were Here takes you on an unforgettable journey of friendship, heartbreak, and inevitable change. "You Were Here is wrenchingly beautiful in its honest and achingly accurate portrayal of grief and how it breaks us-and the way unconditional friendship puts us back together."?Jo Knowles, award-winning author of See You At Harry's and Read Between the Lines "The urban explorers of You Were Here dive deep into the forgotten man-made spaces all around them?and their own feelings of loss, love, and fear. McCarthy deftly intertwines the characters' stories, filling them with authentic pain and heartache as well as soaring moments of grace and humor. I dare you to read it!" ?Maggie Lehrman, author of The Cost of All Things

Beautiful Destruction

Beautiful Destruction
Available:
Author: Anonim
Pages: 301
ISBN: 9781771600545
Release: 2014
Editor: Rocky Mountain Books Ltd

DESCRIPTION OF THE BOOK:

The Alberta oil/tar sands are a place of superlatives, of awesome beauty and equally awesome destruction. They are a kaleidoscope of contrasts, colours and patterns keeping time with the seemingly unstoppable movement of machinery, smoke and effluent set in an immense boreal landscape with its own immutable patterns, cadence and cycles. Beautiful Destruction is a large-format, high-quality photography book that uses over 100 stunning, full-colour aerial photographs to transcend the polarities that dominate public discourse of the largest industrial project in North America: the Alberta oil/tar sands. With short essays by renowned personalities Bill McKibben, Charles Wilkinson, Duff Connacher, Elizabeth May, Eric Reguly, Ezra Levant, Jennifer Grant, Rick George, Gil McGowan, Allan Adam, Megan Leslie and Francis Scarpaleggia from both sides of the oil/tar sands debate discussing the artistic, industrial and environmental perceptions of northern Alberta's petroleum-based mega-project, Beautiful Destruction is one of the most ambitious, provocative and unique photography projects to be published in years.

Emeril s New New Orleans

Emeril s New New Orleans
Available:
Author: Emeril Lagasse
Pages: 368
ISBN: 9780062306890
Release: 2013-06-25
Editor: Harper Collins

DESCRIPTION OF THE BOOK:

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking. Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

The Easy Dinner Cookbook

The Easy Dinner Cookbook
Available:
Author: Chef Emery
Pages: 128
ISBN: 1646114760
Release: 2020-03-31
Editor: Rockridge Press

DESCRIPTION OF THE BOOK:

More than 50 delicious ways to introduce easy, family-friendly dinners into your life A busy schedule can leave you feeling like there's no time to make home-cooked meals. The Easy Dinner Cookbook helps you easily fit dinner into your day--even the hectic ones. Based on stress-free cooking methods, these delicious recipes for main dishes will result in tasty dinners everyone will love. With a bevy of simple sides and helpful tips at your disposal, plus intel on optimizing your freezer and leftovers, you'll feel more excited than ever to get in the kitchen and start cooking with this easy cookbook! This easy cookbook for dinner includes: Swift and scrumptious--All 60 recipes in this easy cookbook rely on whole foods and natural ingredients--many require less than 30 minutes to make. Cook with efficiency--Learn how to shop smarter and make the most of your ingredients. Mix it up--Follow the recipe tips in this easy cookbook for inventive variations, pairing options, and ideas for leftovers. Make time for a delicious family dinner with this impressive, easy cookbook.