Traditional New Orleans restaurants, such as Galatoire's, Commander's Palace, Delmonico's, and Arnaud's, advocates of old ways, are attracting first-timers and tourists. Conversely, Gourmet magazine, AAA, and other top fine dining publications consistently award cutting-edge restaurants such as Bayona and Peristyle with top honors because of the trendy cuisines they have brought to New Orleans and the area. Just as Jeremiah Tower and Deborah Madison redefined San Francisco cuisine in the '70s and the Gang of Five revolutionized Southwestern eating in the '80s, Susan Spicer, John Harris, Anne Kearney, Peter Vazquez, and Donald Link are redefining the Creole standard today. In homage to these fresh ideas, Creole Nouvelle features the New Orleans chefs who use local produce and seafood and bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs. This book is truly a new take on a classic cuisine that will have both the novice cook and seasoned gourmand salivating.
Book Description
Editorial Reviews
Review
With Joseph Carey's amusing stories, scalding opinions and informed wit and information galore, what more could one want from a cookbook, except to open it up and start cooking? I look forward to doing just that and the sooner, the better. (Deborah Madison )
When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven! (Denis Kelly )
Creole Nouvelle... is an exploration of the new wave of Creole cuisine..." (Kandace Power Graves Gambit Weekly )
"... redefine traditional genre recipes with new additions and tastes." (Midwest Book Review )
Carey has included traditional creole recipes twisted into something new. In Creole Nouvelle , Carey and his guest chefs expand the Creole palate by extending the list of Creole influences. (Chris Davis, The Memphis Flyer )
New Orleans has a thing or two to teach the rest of the country about good eating, and Joseph Carey...is ready for the lessons to begin....Creole Nouvelle could round out the adventurous cook's cookbook collection. (Kirkus Reviews, Cooking-Forum.Net )
...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery... (Wine Advisor Food Letter; Wineloverspage.Com )
New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him. (Syd Kearney Houstonchronicle.Com )
Joseph Carey has put an amazing book together of his Creole recipes. Your mouth will water as you pore over the selections. (Online Book Review )
...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards. (Kandace Power Graves Best Of New Orleans Magazine )
When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven! (Denis Kelly )
Creole Nouvelle... is an exploration of the new wave of Creole cuisine..." (Kandace Power Graves Gambit Weekly )
"... redefine traditional genre recipes with new additions and tastes." (Midwest Book Review )
Carey has included traditional creole recipes twisted into something new. In
New Orleans has a thing or two to teach the rest of the country about good eating, and Joseph Carey...is ready for the lessons to begin....Creole Nouvelle could round out the adventurous cook's cookbook collection. (Kirkus Reviews, Cooking-Forum.Net )
...there's no better way to celebrate it [Mardi Gras] than with a romp through an excellent new cookbook that examines—and defines— the new wave of Creole cookery... (Wine Advisor Food Letter; Wineloverspage.Com )
New Orleans native Joseph Carey may have left Louisiana, but he took his love of Creole cookery with him. (Syd Kearney Houstonchronicle.Com )
Joseph Carey has put an amazing book together of his Creole recipes. Your mouth will water as you pore over the selections. (Online Book Review )
...an exploration of the new wave of Creole cuisine... brining tasteful innovations to old standards. (Kandace Power Graves Best Of New Orleans Magazine )
From the Publisher
Creole cusine is among the most creative on the planet, whether it is the cooking of New Orleans or the cooking of the Caribbean and our neighbors to the south. Chef Carey presents many of the classic New Orleans Creole recipes in a new and improved format, along with new recipes of his own. Within the book's more than 140 dishes are recipes from several young and modern chefs who are improving on the traditional, deep-rooted Creole style of cookery.
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More About the Author
Curriculum Vitae
Chef Joseph Carey was born in New Orleans. His palate was developed at a tender age by two maiden aunts who treated him to meals in The Crescent City's finest restaurants. He travels frequently to New Orleans to keep abreast of the latest chefs and cooking trends.
Carey grew up working in his stepfather's bakery. He attended Louisiana State University and Indiana University, obtaining a bachelor's degree in English literature from the latter. He served as a combat photographer/correspondent in Vietnam.
From 1971 through 1983 Chef Carey worked as an executive chef, general manager and restaurant owner in the San Francisco Bay area. He was executive chef at a high-volume hotel in Berkeley. He was night chef at the original Scott's on Lombard Street. He was executive chef at the critically acclaimed Caracole in San Francisco. He opened and was executive chef at Mudd's, in San Ramon, where he featured California Nouvelle cuisine. After a stint as executive chef at The Tides in Sausalito, Carey went on to open, as executive chef, two Crogan's Bar and Grill's in the East Bay, one in Walnut Creek and one in the Montclair District of Oakland.
In 1984, Chef Carey established the Memphis Culinary Academy. Four times yearly, he taught his ten-week course to students who wished to become professional chefs. Approximately 1,200 graduates of his personally developed academic program are working throughout the South as chefs, sous chefs, and kitchen managers. Many are currently working as executive chefs throughout the south and southwest. Some have gone into institutional food service and have become food service managers in corporate kitchens and hospitals. Several have appeared on the Food Network.
Chef Carey also established three distinguished Memphis restaurants: Cafe Meridien, the King Cotton Cafe, and 25 Belvedere. Cafe Meridien was included in Mariani's Coast to Coast Dining Guide.
The Memphis chapter of the American Culinary Federation twice elected Chef Carey as president of its local, and once as vice president.
Chef Carey was one of the first 25 individuals to pass the International Association of Cooking Professionals examination for Certified Culinary Professional under the auspices of the International Association of Cooking Professionals. Carey was also Memphis' first Certified Executive Chef, a credential issued by the American Culinary Federation.
Such food giants as Nestles, Kraft and Alliant Foods have contracted for his services for demonstrations at major food shows, and Chef Carey was consultant for the opening gala for 1,500 at the Memphis "Wonders" series Rameses Exhibit in Memphis, a major cultural event in the city. He has cooked for both the Irish and Egyptian ambassadors to the United States. Additionally, he has done events for large corporations such as GMC.
For several years Chef Carey did the annual SuperChef series for the Simon Malls. He did both demonstrations and participated in Ready-Set-Cook events.
In addition to his cooking talents, he is sought after for other culinary expertise: Chef Carey designed the kitchen for The Brushmark, the restaurant in the Brooks Museum of Art in Memphis, and he designed the teaching kitchen at the Shelby County Correction Center, where he also developed a program to teach culinary arts to inmates. For six years, Carey and his staff of professional chefs taught classic culinary arts classes at the Shelby County Correction center in this kitchen. Over 900 inmates successfully completed his class, and approximately 500 of those graduates have gone on to work in professional food service as productive citizens upon release.
Carey taught several very popular culinary classes based upon regional cuisines through the University of Memphis Continuing Education Department each semester and he also developed and taught Heart Healthy classes for the University of Tennessee. He regularly judges cooking contests.
A local newspaper, The Germantown News, had him on staff as a columnist, and on occasion Chef Carey wrote special features for the local Scripp's Howard newspaper, The Commercial Appeal.
He did three local television series: the local ABC affiliate, WHBQ (Channel 13 at the time), hired him for an evening news spot called A Taste of Memphis; for three years, he was a regular with his cooking tips on the noon news on the local CBS affiliate, WREG (Channel 3); and for many years, Chef Carey did a half hour show on local Cablevision called The American Epicure. He has been interviewed on television in singular appearances, as well.
When national celebrities came to Memphis for appearances, Chef Carey was regularly consulted for recommendations for personal chefs for them. Additionally, he has provided graduates of his school to be personal chefs, on a more permanent basis, for Ron Terry, President and CEO of the First Tennessee Bank and Dixie Carter and Annie Potts of the television show Designing Women.
Chef Carey has written two cookbooks. The first, Creole Nouvelle: Contemporary Creole Cookery was published to quite positive reviews in 2004. With Chef Carey in the book are five of New Orleans' best chefs. In addition to Chef Carey's recipes, recipes from Bayona, Herbsaint, Peristyle and Lilette are included. The second, Chef on Fire: The Five Techniques for Using Heat Like a Pro, a culinary technique volume, was published in April of 2006 and also very well received.
Carey relocated to Oregon in 2007. He currently lives in Yamhill County, in the heart of wine country. He is writing novels and teaching the occasional cooking class in Portland.
Carey's interests include reading, writing, history, food, and computers. He has two sons, 25 and 32. He is addicted to reading and wine drinking.
Customer Reviews
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Most Helpful Customer Reviews
5 of 6 people found the following review helpful:
5.0 out of 5 stars
Eat here!!!!,
By M. Gomez (Oregon) - See all my reviews
This review is from: Creole Nouvelle: Contemporary Creole Cookery (Hardcover)
This is a great book on Creole cooking. Carey's recipes are straightforward, and his directions are clear and easy to follow. The recipes he includes from the five New Orleans chefs and restaurants that he selected to be in the book with him are innovative approaches to Creole cuisine. I do a lot of oriental cooking, and I like the way he has chosen to include aspects of that cuisine. This isn't a book for the complete novice, but a moderately experienced cook will find a wealth of interesting dishes and historical information about this unique American style of cooking, all presented with a great sense of humor. This is an excellent addition to any cook's library.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
Best restaurants in New Orleans!,
By Lafcadio Q. Hearn (Jackson, MS) - See all my reviews
This review is from: Creole Nouvelle: Contemporary Creole Cookery (Hardcover)
I have eaten in all five of the restaurants (Bayona, Peristyle, Marisol, Herbsaint and Lilette) from which Carey has recipes in this book - and loved every meal. Many say (and I do not argue) these are the best restaurants in New Orleans. I bought the book based on a review I saw in the March issue of Restaurant Hospitality magazine - an industry trade magazine. Here is what got me: "There's plenty of culinary firepower in this group to be sure. But Carey's got some cooking chops of his own, plus an enviable attitude about why Creole food needed some contemporizing by his distinguished friends." And later: "All in all, it's quite a collection: And future cookbook authors take note: this book's all-star cast approach is one worth exploring on other topics."
It is a great concept and I am happy to have recipes all in one place from the best chefs in New Orleans.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
finally one that i like,
This review is from: Creole Nouvelle: Contemporary Creole Cookery (Hardcover)
I am so pleased to have finally found a Creole cook book that was written by a professional chef for serious amateurs or other professional chefs. Chef Carey's recipes are new and refreshing while still keeping in touch with classic Creole dishes. This book gave me a greater understanding of cooking Creole cuisine by using classic techniques that he emphasizes in each recipe. While reading and looking through the book I felt like I was in the kitchens of the French quarter restaurants that he highlights in the book. This is because of one of the unique features of the book, lagniappes, which are tidbits of information for each recipe. These lagniappes are great because they gave me a greater understanding of the recipe itself. I think that these are so important because many people, including myself don't know all that much of Creole cuisine.
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