The 100 Greatest New Orleans Creole Recipes - Guste, Roy
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INTRODUCING THE BEST of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. Anyone who has savored a favorite dish in New Orleans will find it in this definitive work. In his book, he presents a selection of choice recipes ranging from "Haute Creole" entreï¿1/2s like daube glaceï¿1/2 to hearty red beans and rice. Mr. Guste has simplified the steps of some of the grander recipes. He has tested each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process…mehr

Produktbeschreibung
INTRODUCING THE BEST of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. Anyone who has savored a favorite dish in New Orleans will find it in this definitive work. In his book, he presents a selection of choice recipes ranging from "Haute Creole" entreï¿1/2s like daube glaceï¿1/2 to hearty red beans and rice. Mr. Guste has simplified the steps of some of the grander recipes. He has tested each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of ingredients. Follow these recipes and you can create the true flavor of Louisiana. Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes' origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining elegant and effortless.
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Autorenporträt
Roy F. Guste is a former proprietor and chef of Antoine's, the famous New Orleans restaurant. He is a food advisor to many restaurants, a frequent lecturer at conventions, and an author of several cookbooks, including The Tomato Cookbook, also by Pelican.