New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants
New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants By Stacey Meyer & Foreword by Emeril Lagasse
2010 | 216 Pages | ISBN: 1423610016 | EPUB | 1 MB
2010 | 216 Pages | ISBN: 1423610016 | EPUB | 1 MB
Enjoy the allure of the best of the Crescent City’s art and cuisine. New Orleans’ distinctive cuisine derives from a world of influences―French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban―but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire’s Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante’s Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo’s. Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills. Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans.