"Many of his recipes, written in his warmn natural voice, are easy. Yet some are more special-occasion..." (Corby Kummer, New York Times)
"a solid, practical collection of simple recipes, well-larded with personal history and strategy tips. It's well-written and timely for anyone pressed for time..." (Terra Brockman, Zester Daily)
Praise for John Besh & My New Orleans:
“Best in show for coffee table cookbooks…”
—Julia Moskin, New York Times
“John Besh is one of America’s best chefs, and this engaging book captures the best of both worlds—compelling stories of growing up in Louisiana, together with a wealth of savory and authentic recipes.” —Drew Nieporent, restaurateur/owner Tribeca Grill, Nobu, Corton
“My New Orleans is a gumbo—thick with colorful stories drunk in love with a great American city...with culinary traditions as burnished as a dark roux.”
—Greg Morago, Houston Chronicle
“This beautifully curated book by John Besh…is one of the most loving and informative tributes to the city’s food culture that’s ever been put into print.” —Ben Mims, Saveur
“…the book itself reads like a celebration.” —Daily Dish, Los Angeles Times
“There’s a lot of heart in this book, the way
there is in Louisiana music…the spicy, rocking blues of Dr. John and Fats Domino. You’ll find it in the stories of Besh’s friends, mentors, and suppliers. But mostly you’ll find it in the recipes. You’ll wish you were in Besh’s family.” —Jesse Kornbluth, headbutler.com (Praise for John Besh & My New Orleans)
About the Author
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouthwatering dish at a time.
Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans. Each of his eight acclaimed restaurants (August, Besh Steak, Lüke, La Provence, American Sector, The Soda Shop, Domenica and Lüke San Antonio) celebrates the bounty and traditions of the region.
From the outset of his career, Besh's talent and drive have earned kudos: Food & Wine
magazine named him one of the "Top 10 Best New Chefs in America," and his flagship restaurant, August, was featured in Gourmet
magazine's "Guide to America's Best Restaurants" and "America's Top 50 Restaurants." Besh won the James Beard Award for Best Chef of the Southeast in 2006 and received Food Arts' Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans.
Besh's devotion to local ingredients and cuisine also extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; a line of gourmet products; the publication of his first cookbook, My New Orleans (Andrews McMeel Publishing, October 2009); and a follow-up cookbook, My Family Table (Andrews McMeel Publishing, November 2011).
Besh is a frequent guest chef on NBC's Today Show
and has appeared on top programs on The Food Network and the Sundance Channel.