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Modern Creole
A Taste of New Orleans Culture and Cuisine
Erstverkaufstag: 17.09.2024
Langbeschreibung
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.
Eric Cook, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John, with a third, Julia Brown, to open in 2024. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.
ISBN-13:
9781423665441
Veröffentl:
2024
Erscheinungsdatum:
17.09.2024
Seiten:
224
Autor:
Eric Cook
Gewicht:
27 g
Sprache:
Englisch
35,50 €*
Lieferzeit: Vorbestellbar - Erscheint laut Verlag im/am 17.09.2024.i
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