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Our Review
New Orleans cuisine is famous for being full of flavor, spice and passion and with My New Orleans, The Cookbook by John Besh you can bring the taste of Louisiana to your kitchen.
This heavyweight cookbook includes 200 recipes from Besh's beloved hometown, using regional ingredients and traditional Creole cooking techniques. Bake some King Cake for Mardi Gras, Louisiana shrimp & Andouille grits, seafood gumbo, hot spiced wine, Bourbon pecan pie, French toast and several hundred other recipes.
With a recipe to spice up any mealtime, it's time to bring some southern comfort food to your dinner table.
You can pick up a copy of the book from Andrew McMeel Publishing now >>
Publisher's Description
My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.
Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel.
From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.
The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.
What People Are Saying
John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing. --Paul Prudhomme, chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning Blends
In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens. --Mario Batali, Iron Chef, restaurateur, author
This book is an act of soul. Maestro Besh lives the life he cooks; he doesn't just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization. --Wynton Marsalis, musician
John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine! --Daniel Boulud, chef, restaurateur, and author
A portion of the proceeds from the sale of this book will be donated to Cafe Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills, and operational training for successful entry into the hospitality and restaurant industries.
