Modernes Kreolisch: Ein Geschmack von New Orleans Kultur und Küche von Eric Cook

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Zuletzt aktualisiert am 04. Okt. 2025 16:14:37 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Publish Year
2024
Type
Book
Publication Name
See Title
ISBN
9781423665441
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Gibbs Smith, Publisher
ISBN-10
1423665449
ISBN-13
9781423665441
eBay Product ID (ePID)
3064793416

Product Key Features

Book Title
Modern Creole : a Taste of New Orleans Culture and Cuisine
Number of Pages
224 Pages
Language
English
Publication Year
2024
Topic
Specific Ingredients / Seafood, Beverages / Alcoholic / Bartending, Regional & Ethnic / Cajun & Creole
Illustrator
Yes
Genre
Cooking
Author
Eric Cook
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
36.9 Oz
Item Length
10.1 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
Reviews
Eric Cook shows off the bold flavors and spirit of multicultural New Orleans and his Gris-Gris restaurant in the vibrant cookbook Modern Creole. Cook grew up crabbing, hunting, and fishing in south Louisiana, developing a love for its seafood and game. His attuned version of cooking with the seasons pays attention to the rhythms of Carnival, Jazz Fest, and the running of the crawfish. Indeed, these dishes are at once elegant and homey. They emphasize freshness, quality, and regional pantry staples like sugarcane vinegar and mirlitons. There are inspired concoctions like Macaroni Pie with Creole Red Gravy and Hot Shrimp Remoulade on Fried Green Tomatoes, which is topped with a contemporary chow chow that's packed with roasted corn and pickled okra. Pan-Fried Frog Legs with Garlic Butter appear, as do Chicken Gizzard Grillades with Stone-Ground Grits. "One of my favorite things about cooking," Cook says, "is the simple joy of the aromas that can perfume the kitchen, and the entire house for that matter." And since some tasty crowd-pleasers with their brown ingredients and gravies can look drab on the plate, the more unphotogenic restaurant favorites are honored via colorful still-life shots of their assembled uncooked ingredients. Emphasizing hospitality, the book begins with recipes for inventive cocktails flavored with "voodoo nuances" and spicy, unexpected ingredients. The Midnight Sun is a creative brew of orange gin, blueberry shrub, lime juice, prosecco, and blueberries, licked with a rim of black lava sea salt. Cook notes that these potent potables can also be made as mocktails to include sober buddies and designated drivers in the celebration. The beverage chapter also highlights a variety of fun cocktail snacks, including Artichoke Boulettes and Duck Poppers, to get the party rolling. With heartfelt recipe introductions, Modern Creole is an exuberant showcase of a talented chef's vibrant Southern food style.
Photographed by
Hanna, Sam
Synopsis
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 Ramsey, Modern Creole: Cooking with New Orleans Culture and Culinary Traditions, 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 Eric Cook presents his signature Southern, Cajun, and Creole recipes, along with a side of New Orleans culture, in this dynamic new cookbook. 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 Ramsey, Modern Creole: Cooking with New Orleans Culture and Culinary Traditions , 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., 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 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.

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