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Kit Wohl : New Orleans Classic Seafood: Recipes from Favorite Restaurants

Pelican Publishing Company, Gretna, Louisiana, 2009

ISBN 9781589805163

8vo - over 7¾" - 9¾" tall. M2 - A 2nd printing hardcover book SIGNED by Kit Wohl with "Go hooks" written on the title page in very good condition in very good dust jacket. Dust jacket has label on the front, less than 1.5" tear on the front top left side, some wrinkling and crease on the edges and corners, light discoloration and shelf wear. Book has some bumped corners, wrinkling on the spine edges, light discoloration and shelf wear. 8.75"x8.75", 96 pages. Satisfaction Guaranteed. Favorite New Orleans memories are collected here in one delicious book. It's a legacy of good times and glorious seafood, and nothing is more New Orleans than fresh seafood. It makes perfect sense that New Orleans, with its passion for living in and savoring the moment, coupled with its knack for nostalgia, would be the home of so many meals to be loved at dinner and remembered for years. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. Daily, iconic restaurants - Uptown, Downtown, back-of-town--elevate fish and shellfish from basic boiled beauties to traditional, and untraditional, classics. Trout meunire will bring you to tears. Soft-shell crabs, those crispy clouds of decadence, will delight your palate. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, sauteed, steamed, sauced, and sassy. If you can imagine another way of cooking seafood, a chef somewhere in town will try to make it work. The chefs are a Who's Who of New Orleans cookery, and the restaurants are both exalted, legendary establishments and casual eateries. New Orleans Classic Seafood is a treasure trove of nearly fifty favorite, signature dishes created in New Orleans or raised to their highest level here. Legends, lore, and musings accompany each recipe, topped off with sumptuous photographs. Inclusion of classic restaurants and establishments no longer with us demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans but throughout the country. The recipes showcased in this book illustrate how the low, the high, and the in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match. You can re-create specialties from award-winning restaurants and chefs--Brigtsen's, Emeril's, Restaurant August, Herbsaint, and Cochon. Host a seafood feast and enjoy Arnaud's original Oysters Bienville, Commander's Palace Pecan-Encrusted Trout, Galatoire's Crabmeat Maison, and Li'l Dizzy's Shrimp Creole. You'll also never forget Chef Leah Chase's Stewed Shrimp or Mosca's Crabmeat Salad. Let's admit it: there is a difference between what a restaurant serves and cooking your own dinner for family and friends. Chefs have experience, confidence, and special methods. No matter. These recipes are not written for professionals, although they might make you appear to be one. Each dish has been home-kitchen tested by real people, not one of whom is a chef. We want you to be happy, look good, and be able to duplicate these famous seafood recipes simply and easily in your own kitchen or backyard. Whether you're a resident or frequent visitor--even if you've never traveled to New Orleans - if you know what it's like to miss the city, this cookbook is for you.. Book Condition: Very Good. Binding: Hardcover. Jacket: Very Good

2nd Printing
Signed by Author

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