Crescent City Cooking

Unforgettable Recipes from Susan Spicer's New Orleans

By Susan Spicer; Paula Disbrowe
(Knopf Publishing Group, Hardcover, 9781400043897, 416pp.)

Publication Date: October 23, 2007

List Price: $35.00*
* Individual store prices may vary.
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Description
One of New Orleans's brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer--an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime--brings her signature dishes to the home cook's table.
"
Crescent City Cooking" includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you'll find:
- More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan's very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you've ever tasted
- Over 90 photographs by "Times-Picayune" photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer's wonderfully offbeat yet classy way of presenting her dishes
- Instructions that make Spicer's down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There is something else of New Orleans--its spirit--that imbues this book's every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in "Crescent City Cooking," with recipes that are guaranteed to comfort and surprise. This is some of the best food you'll ever taste, in what is certain to become the essential New Orleans cookbook.



About the Author


Paula Disbrowe was the cowgirl chef at Hart & Hind Fitness Ranch in Rio Frio, Texas, from January 2002 to December 2005. Prior to that she spent ten years in Manhattan working as a food and travel writer. Her work has appeared in the New York Times, T Living, Food & Wine, Spa, Health, Cooking Light, and Saveur, among others. She was the food editor of Restaurant Business magazine from 1997 through January of 2000. She lives with her husband and their menagerie of animals at Whistle Berry Ranch in the Nueces Canyon and in Austin, Texas.
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