The New Orleans Kitchen
Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook]
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- ¥2,000
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- ¥2,000
発行者による作品情報
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.
IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
PUBLISHERS WEEKLY
In this bold debut, James Beard Award winning chef and restaurateur Devillier celebrates the food of New Orleans with recipes best suited for experienced cooks. He offers combinations of low cuisine (classic potato salad; a straightforward rum raisin ice cream) and fancier dishes, such as pumpkin and shellfish bisque with pumpkin seed pistou, and cornbread pancakes with American paddlefish caviar. Writing with Feldmar (coauthor of Naomi Pomeroy's Taste & Technique), Devillier includes contemporary riffs on such classics as a DIY crab boil that incorporates oranges and Korean gochugaru (red pepper), as well as shrimp and grits, to which he adds cremini mushrooms, bacon, and Worcestershire sauce. His caramelized onion soup with smoked bacon and blue cheese ("my riff on French Onion Soup") also begs for a turn at the table. Other standouts include roasted cauliflower steaks with toasted almonds and brown butter (a sauce almondine), as well as an innovative hazelnut spaetzle with butternut squash and maple syrup ("it tastes like the burnt ends of pancakes, in the best possible way"). Included are some of the chef's popular restaurant dishes, such as a simple savory bread pudding with shallots, garlic, and thyme, as well as his blue crab beignets. Devillier's outstanding volume takes New Orleans cooking to a new level.
