Creole Nouvelle: Contemporary Creole Cookery (Hardcover)

~ (Author)

Editorial Reviews

Product Description

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.

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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Product Details

• Hardcover: 224 pages
• Publisher: Taylor Trade Publishing; 1 edition (November 25, 2004)
• Language: English
• ISBN-10: 1589791304
• ISBN-13: 978-1589791305
• Product Dimensions: 9.1 x 8.1 x 1.1 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,637,524 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 6 people found the following review helpful:

5.0 out of 5 stars Eat here!!!!, December 5, 2004

By	M. Gomez (Oregon) - See all my reviews

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!, May 2, 2005

By	Lafcadio Q. Hearn (Jackson, MS) - See all my reviews

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, February 16, 2005

By	John Louis Celli - See all my reviews (REAL NAME)

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.