The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine
Named one of the Best Cookbooks of the Year by The New York Times Book Review
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. With step-by-step photos and straightforward instructions, this book 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.