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Besh Big Easy: 101 Home Cooked New Orleans Recipes Paperback – September 29, 2015

4.9 out of 5 stars 60 customer reviews

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Editorial Reviews

Review

"In New Orleans, Besh is a hero...in his new cookbook, he trades the meticulous technique of a professional kitchen for a more streamlined approach to food—the kind his mother and grandmother used to cook." 

 (Southern Living)

"The restaurant- and travel-oriented books might bring all the dazzle, but home cooking is the heart and soul of cookbook season. This season’s lineup is dominated by a passel of professionals who invite readers into their homes: chefs like John Besh.”
 (Eater National)

 "Besh wrote this book less as a James Beard Award-winning chef with a dozen restaurants to his name and more as a busy dad eager to serve his family the kind of delicious, soulful food he was raised on (think hearty, one-pot dishes like Chicken and Sausage Gumbo).”
 (Tasting Table)

"John Besh's cookbooks are, generally speaking, great—fun to read, dependable to cook from. In his latest,Besh Big Easy, he strips his signature New Orleans-style food down to its roots. Or, as he puts it, 'There's no reason a good jambalaya needs two dozen ingredients.’" (Epicurious)

"Dedicated to accessibility, James Beard Award–winning chef John Besh really is trying to make New Orleans classics like gumbo and po’boys easy for the home cook. Jambalayas are made with less than ten ingredients but still produce classic Nola flavor. With 101 recipes at hand, there’s no reason to not bring the French Quarter home with you." (Food Republic)

"This book will be welcomed by the novice cook, the person just dipping their toes into the flavors of Louisiana, and anyone else who enjoys a good home-cooked meal." (Louisiana Kitchen & Culture)

 "(a) great storyteller who puts you in the mood to cook . . . the Christmas present of the year."
 (Lagniappe Weekly)

"[John Besh's] fourth cookbook begs to be dog-earred and stained. The recipes are his simplest to date."
 (Modern Farmer)

“Down-home New Orleans as interpreted by a native son." (The Times-Picayune)

“This is a little bit of heaven."  (The Today Show)

About the Author

James Beard Award-winner John Besh is a renowned chef, owner of twelve restaurants, host of John Besh’s Family Table on public television, and author of the bestselling cookbooks My New Orleans, My Family Table, and Cooking from the Heart. He lives with his wife and four boys outside New Orleans, Louisiana.
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Product Details

  • Paperback: 224 pages
  • Publisher: Andrews McMeel Publishing (September 29, 2015)
  • Language: English
  • ISBN-10: 1449469175
  • ISBN-13: 978-1449469177
  • Product Dimensions: 8.3 x 0.7 x 10.3 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Best Sellers Rank: #34,079 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A customer TOP 500 REVIEWER on September 29, 2015
Format: Paperback
John Besh's Besh Big Easy Cookbook is filled with luscious recipes and photographs. The recipes are what I would consider old-fashioned, home-style cooking you would feed family and friends. One of my favorite photographs in Besh's cookbook is the photo of the Creole Stuffed Peppers. The photo turns the humble bell pepper into a jewel-toned feast for the eyes. In fact, the photos used to illustrate the recipes are absolutely beautiful and help kick this cookbook up a notch when it comes to readability. Note: I like to read cookbooks like novels so perhaps that's why I enjoy how cookbooks are illustrated.

At the beginning of his cookbook Besh lists some of his favorite recipe ingredients used to prepare his recipes. You will find a description with each ingredient listing and clear explanation of how the ingredient is used. Besh also includes a recipe called My Creole Spice Jar which you can use in your daily cooking, if desired.

Besh has included a wide variety of recipes that range from appetizers to dessert. Some of the recipes you'll find in his cookbook include:

*Creole Stuffed Peppers
*Quick & Dirty BBQ Shrimp
*Crabmeat-Stuffed Flounder
*Andrew's Pan-Fried Pork Cutlets
*Grandmother Grace's Fried Chicken
*Beef Brisket Daube
*Grilled Okra
*Field Peas in Pot Liquor (Just right for a New Year's Day dinner as eating peas brings you good luck, according to my grandma.)
*Jenny's Potato Salad
*Divorce Soup (read the book and you'll find out about the soup's name)
*Suzanne's Peach Pie
*Bananas Foster

Recommend.

Review written after downloading a galley book from NetGalley.
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Best cookbook I've used in a long time! (I collect them). I love NOLA Creole cooking, always have. The reason I bought John's book was for some of the basic Louisiana recipes: red beans and rice, etouffee, corn bread, oven-baked grits. I started with the stone ground grits recipe and it is excellent! I added chicken broth (50-50 with water) and a little hot sauce before serving to liven it up, but the taste is quite excellent...grits were light, creamy and delicious. I love grits. And in case anyone might wonder, I served the grits surrounded with clams, shrimp and fish strained from a tomatoe-based clam broth...oh my was it divine. I added fresh-grated (aged) parmesan cheese, a dusting of parsley and a glass of white wine and Dear Hubs is a happy camper. Now am off to buy more clams <3
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Format: Paperback
"Besh Big Easy" is a comprehensive book of down home recipes that have made New Orleans Cajun/Creole cooking famous. The recipes are not complicated, and the ingredients are relatively simple. But, for instance, if you have trouble finding some of the spices or meats used in the recipes, simple substitutions are available.

I love the short quips throughout the book that accompany each recipe - anything from tips, historical anecdotes, or alternate suggestions. The "Big Easy Ingredients" list gives you a short list of items it would be handy to have in stock at all times. The pictures are almost as good as the recipes themselves - mouthwatering pictures of the food, plus vibrant photos of New Orleans life.

Each chapter contains a handful of recipes and are presented in traditional cookbook fashion.
Chapter 1: Easy Apps - pretty easy dishes to prepare, lots of crab, oyster, and shrimp

Chapter 2: Soups and Bisques - Everything from simple stocks (made with any animal carcass), seafood bisques, and vegetable soups

Chapter 3: Stew Pot - Creole style pot roast, brisket, chicken, duck, vegetable stew, and more seafood

Chapter 4: Gumbo - This is a cultural stew, inspired by ingredients from different ethnic groups: Africans, Native Americans, French, Spanish, and Germans.
Read more ›
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Format: Paperback
Just a superb cook-book. Everything you want in a cookbook for your kitchen. Amazing recipes, information that goes behind the specific dishes to up-skill you on how things fit together with Cajun and Creole cooking (eg so you can learn to think about the dishes and flavours more broadly, rather than just knowing how to follow a particular recipe), vivid photography, an easy-to-read style.

Sometimes people from outside the USA look down on American cuisine as just hot dogs, burgers, and pizza etc. But Besh's book is a terrific example of the richness and depth of American cuisine, of how regional cuisines from various states can stand shoulder-to-shoulder with world famous food cultures (eg France, Italy, Thailand etc). Just a superb cookbook that I'd call a must-have for any home cook or aspiring chef who's interested in Louisiana flavours.

The best cookbook I've read in a long time.
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