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, Jr. canít remember when he wasnít interested in cooking. In 1969 on his eighteenth birthday, he got a chance to work for the famous New Orleans restaurant Antoineís, owned by members of his family, and he has been involved with food ever since. He first studied architecture at Louisiana State University, transferring to Tulane University in 1971. He knew that he didnít want to be a lawyer like his father, and architectural design seemed like a career in which one could be creative. However, he soon realized that architecture did not allow the freedom he desired. He decided to make cooking his career. He moved to Paris to study French cuisine at le Cordon Bleu Ecole de Cuisine and language at líAlliance Francaise, then moved on to Grenoble, France, to continue his studies in language and French culture at líUniversite de Grenoble and líInstitute de Phonetique. Guste spent the summer of 1972 working in Tours, France, in the kitchen of Charles Barrierís Restaurant, a top-rated Michelin restaurant. In 1973 he studied at le Cordon Bleu Ecole de Cuisine in Paris, on the Riviera, and in Provence to learn French cuisine and its similarities to, and influences on, New Orleans cuisine. Also during that year he attended Loyola University in New Orleans to major in French language. For the next ten years, Guste would travel extensively around the world to teach New Orleans cuisine to chefs and gourmet societies, among them the Cordon Bleu Culinary Arts Society of Panama. In 1987 he was the subject of a cooking video in which he prepared New Orleans favorites assisted by Merle Ellis,