Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Modern Creole: A Taste of New Orleans Culture and Cuisine

Modern Creole: A Taste of New Orleans Culture and Cuisine

Cook, Eric
Benson, Jyl
Hanna, Sam

Hardcover

Cajun & Creole CookingLiquorMeat & Seafood

Publisher Price: $35.00

ISBN10: 1423665449
ISBN13: 9781423665441
Publisher: Gibbs Smith
Published: Sep 17 2024
Pages: 224
Weight: 2.35
Height: 0.90 Width: 8.20 Depth: 10.10
Language: English
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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