New Orleans Chef's Table: Extraordinary Recipes from the French Quarter to the Garden District (repost)
New Orleans Chef's Table: Extraordinary Recipes from the French Quarter to the Garden District by Lorin Gaudin and Romney Caruso
English | 2013 | ISBN: 0762781408 | ISBN-13: 9780762781409 | 208 pages | PDF | 30,5 MB
English | 2013 | ISBN: 0762781408 | ISBN-13: 9780762781409 | 208 pages | PDF | 30,5 MB
New Orleans is a restaurant city and it's long been that way. Food, cooking and restaurants reflect the spirit of New Orleans, her people and their many cultures and cuisines. Restaurants are our spiritual salve, our meeting place to connect, converse, consume, and of course, plan the next meal.
Culinary traditions here are firm, though there is a dynamic food/dining evolution taking place in what we have come to call the new New Orleans. Today's restaurant recipe includes a lot of love, a taste of tradition, and the flavor of something new. New Orleans continues to be a most delicious city, from its finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries––and there's a place at the table waiting for you. With recipes for the home cook from over 50 of the city's most celebrated restaurants and showcasing 100 beautiful full-color photos, New Orleans Chef's Table is the ultimate gift and keepsake cookbook.