New Orleans Chefs Cookbook [Hardcover]

Phil Johnson (Editor)

Book Description

Publication Date: February 1988

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffé; Mike Roussel of Brennan's offers Shrimp Creole; and Warren Leruth of LeRuth's Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michael's Special School in New Orleans. St. Michael's is dedicated to the education and rehabilitation of retarded children.

--This text refers to the Paperback edition.

Editorial Reviews

From Publishers Weekly

Cooking enthusiasts will welcome this superb, varied collection, an outgrowth of an annual culinary charity event presided over by by such notable New Orleans chefs as Warren Leruth, Paul Prudhomme and Austin Leslie. Recipe directions are lucid, but beginners may find some instructions a shade too succinct. The wealth of seafood dishes includes several shrimp Creole variations, redfish with crawfish and scallops, and salt-and-pepper shrimp. Green-pepper steak, poulet au fromage, barbecued ribs and zigeuner schnitzel are among the meat dishes. Side dishes are as diverse as sweet-and-sour cabbage, dirty rice, stewed okra and spinach mold. Desserts include lemon tequila souffle, pecan torte and pesche alla Piemontese (peaches Piedmont style). Amateur chef Johnson is assistant manager of a New Orleans television station. Photos not seen by PW.
Copyright 1988 Reed Business Information, Inc.

Product Details

• Hardcover: 360 pages
• Publisher: Pelican Publishing Company (February 1988)
• Language: English
• ISBN-10: 0882896660
• ISBN-13: 978-0882896663
• Product Dimensions: 9.5 x 6.4 x 1.2 inches
• Shipping Weight: 1.6 pounds
• Amazon Best Sellers Rank: #1,955,286 in Books (See Top 100 in Books)