Treme
Stories and Recipes from the Heart of New Orleans
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- £11.99
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- £11.99
Publisher Description
"Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating." —The Austin Chronicle
Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the six million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.
"Food, music, and New Orleans are all passions about which—it seems to me—all reasonable people of substance should be vocal . . . This book gives voice to the characters, real and imaginary, whose love and deep attachments to a great but deeply wounded city should be immediately understandable with one bite." —Anthony Bourdain
PUBLISHERS WEEKLY
Elie (Smokestack Lightning: Adventures in the Heart of Barbecue Country) writes from the perspective of characters from HBO's series Treme to bring the vibrant, flavorful foods of New Orleans to readers. With a foreword and preface by show writers Anthony Bourdain and David Simon, visual spreads highlighting characters, and numerous color photographs from the series, fans will inevitably immerse themselves in this New Orleans experience. For the most part, these are not weeknight meals, as many require a trip to a fish market, numerous ingredients, and a page of directions. Seafood is well-represented among savory options, with appearances from rabbit, quail, and vegetarian entrees as well. Desserts are plentiful and mouth-watering, such as Bayona's Cafe au Lait Pots de Creme with Mudslide Cookies. The book is sorted not by course, season, or main ingredients, but by character, which means that those seeking to learn about and make gumbo will have to compare recipes that are scattered throughout the book. Elie educates readers on topics such as the differences between Cajun and Creole, the invention of the cocktail, and the economics of pork, while also providing memorable snippets of cooking wisdom. With recipes ranging from Clemenceau d Shrimp to Chicken Etouffee provide the intended audience not dieters, bashful cooks, or those afraid of flavor, but fans of the show and the abundant flavor of hearty New Orleans foods will enjoy reading and cooking these recipes.
