Buttermilk & Bourbon
New Orleans Recipes with a Modern Flair
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- ¥1,200
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- ¥1,200
発行者による作品情報
Big Flavor. Big Personality. Unforgettable Southern Cuisine
On screen and in the kitchen, Jason Santos is known for two things: his smack-you-in-the-mouthflavored dishes and his larger-than-life personality. Buttermilk & Bourbon, the name of Jason’s wildly popular restaurant and his standout cookbook, showcases incredible recipes inspired by the exciting flavors and culture of New Orleans.
Jason has gathered his best Southern-inspired recipes—the ones that restaurant-goers write about impassioned letters and the ones even his line cooks can’t resist—and laid them bare for you.
Make his signature dishes at home like Literally the Best Fried Chicken Wings in the History of Chicken and Flamin‘ Hot Cheeto Mac & Cheese. Binge on Smoked Gouda Cornbread or go all in on New Orleans BBQ Shrimp with Jalapeño Grits. Finish with a signature cocktail like Voodoo on the Bayou and desserts like Fresh Fried Beignets.
What you hold in your hands is a collection of epic recipes and electric commentary like no other.
PUBLISHERS WEEKLY
Restaurateur Santo gives his own take on New Orleans cooking in this solid cookbook that mostly hits its mark. Santos, as he writes in his inviting introduction, cut his culinary teeth in the Boston restaurant scene, but it was an impromptu birthday trip to New Orleans that forever changed his approach to crafting dishes and led to the creation of his Boston restaurant Buttermilk & Bourbon. Dishes like roasted char-grilled oysters, classic BBQ shrimp with jalapeno grits, and a flavor-packed crawfish and crab soup would be right at home in many New Orleans restaurants. Santos's enthusiasm sometimes gets the best of him, however, with such peculiar recipes as smoked Gouda cornbread with sriracha-roasted garlic butter; chicken and waffle tacos; and Cajun guacamole with blackened shrimp. But most of his dishes display real creativity and emphasize flavor crab meat and bacon hash with poached duck eggs; Buffalo duck wings; boiled peanut hummus; and red velvet pancakes with blueberry, vanilla, and pecan syrups. The result is an inventive take on Crescent City cuisine.
