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Besh Big Easy: 101 Home Cooked New Orleans Recipes Paperback – September 29, 2015
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"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.”
"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).”
"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."
"[John Besh's] fourth cookbook begs to be dog-earred and stained. The recipes are his simplest to date."
“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
Top Customer Reviews
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
*Andrew's Pan-Fried Pork Cutlets
*Grandmother Grace's Fried Chicken
*Beef Brisket Daube
*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
Review written after downloading a galley book from NetGalley.
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 ›
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.
Most Recent Customer Reviews
Ok, but I have Paul Prudhomm's 1984 Louisiana Kitchen (I bought in 1984); is still the best. Just have to upgrade the margarine to butter / oil.Published 24 days ago by Amazon Customer
For years I have devoured (no pun intended) every cook book that Emeril Lagasse ever wrote. He was my go to person for N'Awlins food, but now ... Read morePublished 28 days ago by Renee M. Priest
It was everything I was looking for the recipe I made came out really good.Published 1 month ago by Lisa Martinez
Absolutely love Besh and his cookbooks, this is a must have in my collection.Published 1 month ago by S. Clark
Awesome book! Bought for my son who is just getting into cooking but LOVES TO EAT. LOL!Published 1 month ago by Andy Dufraine