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My Family Table: A Passionate Plea for Home Cooking (John Besh) Hardcover – November 1, 2011

by John Besh (Author)

153 customer reviews

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My Family Table is rooted in the American kitchen, reconnecting folks with 130 recipes for roasting, braising, frying, baking and all the other easy skills take-out readers have forgotten or never learned.

Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book

2012 IACP Award Winner in the Children, Youth and Family category

2012 James Beard Award Nominee

"Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal

Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.

In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal."

From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.

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Editorial Reviews

Review

"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, LÃ¼ke, La Provence, American Sector, The Soda Shop, Domenica and LÃ¼ke 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.

Series: John Besh (Book 2)
Hardcover: 272 pages
Publisher: Andrews McMeel Publishing; 1St Edition edition (November 1, 2011)
Language: English
ISBN-10: 1449407870
ISBN-13: 978-1449407872
Product Dimensions: 9.3 x 1.4 x 10.9 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review: 153 customer reviews
Amazon Best Sellers Rank: #130,202 in Books (See Top 100 in Books)
- #639 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional
- #1435 in Books > Cookbooks, Food & Wine > Cooking Methods

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CCs Front PorchTop Contributor: Cooking

A little of everything! Love it!

February 3, 2016

Verified Purchase

I grew up in East Texas so I was excited to order John's book. I already own the Cajun one but wanted this one as well. I love how both of his books are laid out. Not every recipe has pictures but I don't mind that. I have tried two recipes so far and they both turned out great!

The first one I tried was his gumbo recipe. Again, I am from South East Texas so being so close to the LA border, I know what good gumbo is suppose to taste like. I do admit, I make a great pot! When reading his cookbook, I saw he used a browning method for the chicken rather than boiling a chicken like I have always done. I wasn't needing to make a huge pot since it was just for my immediate family so I decided to try his method. It was much easier and way less messy!!!! It was more greasy than I am use to but I did not decide to step out of my box until after I had already made the roux. I only had six chicken thighs so I didn't want to make it with too much broth. Other than that, it was really good and again, way easier!!!!
The second one I tried was his Chicken Dumplings. In his book, he has it listed as Chicken and Dumpling soup or something like that. The picture looking NOTHING like our Chicken and Dumplings here. Since I had decided half way through to change up my method for the gumbo, I now had to decide what to do with this whole chicken boiling ( I meal prep so make several meals at once) so I decided to ignore his soup recipe but make his homemade dumplings. Honestly, I have never made my own dumplings before. I use the Pillsbury dough biscuits. But, I was still in my Pajamas and didn't want to change. They were awesome! I will never use the canned biscuits again!!!! They were easy as well and absolutely no rolling which was the best part of it!
I personally like the family table cookbook better than his New Orleans cookbook because this one has more of a variety. Lets face it... do we want to eat Cajun every single day? I like some variety and this cookbook has lots of healthy options as well.

5 people found this helpful6 people found this helpful

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Kyle

Inspiration

January 1, 2013

Verified Purchase

I saw a hard-copy of this on a trip to New Orleans, but more and more I have been opting to purchase the Kindle version. It is a beautiful book, but I have a bookshelf of beautiful books taking up space...and you know what you can't do with a big beautiful book? Look at it on your phone in the grocery store.

I've been an avid cook for along time, but this year I went through a drought. Even though we can cook really well, we were eating out more and more. I read this book cover to cover on a plane ride and it rekindled my passion for home cooking.

We only cook for two, so any recipes I've used have been modified and downsized.

I started making risotto regularly, thanks to this book. After all these years of cooking, I had no idea how easy it was to throw together an impromptu risotto.

The chicken fricasse was an instant hit. For an example of easy modifications, it calls for two four-pound chickens to serve eight. We're two and don't need nearly that much meat. I used one large bone-in, skin-on chicken breast and put the emphasis on abundance of vegetables called for in the recipe. I remember the last time we were inspired to cook turnips! The point being that you don't have to carefully follow the recipes to be inspired to make a variation.

If i had to make a criticism it would be that this book is extremely meat-centric. We eat all kinds of meat, but I do look for a heavier focus on vegetables in modern cookbooks. That one thought aside, I've enjoyed owning this book very much and will often flip through the Kindle version on my phone to get inspired to stop by the grocery store on the way home rather than succumbing to the temptation of yet again going out.

26 people found this helpful27 people found this helpful

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rwpritchett

Wonderful!

September 21, 2016

Verified Purchase

I LOVE this cookbook! John Besh shares family recipes and the personal stories that go with them. The recipes use ingredients I can find in my own pantry or my own grocery store. Besh gives ideas for substitutions you can make if you don't have some of the ingredients on hand. He is clearly a dedicated father and husband, and his love for his family and his craft shows in this beautifully written book. I have thoroughly enjoyed trying out the recipes, which have all been delicious so far. I'm not sure which I've enjoyed more -- the recipes or the stories.

2 people found this helpful3 people found this helpful

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RainyInPdx

My first kindle cookbook!

October 25, 2013

Verified Purchase

I ordered this based on the interview that John Besh did on NPR's "Splendid Table" show. It's really about approaches to food and how if you have a few basic recipes down you can improvise with some of the ingredients. I tried the carbonara recipe, but I substituted out a few of the ingredients (e.g., instead of red pepper flakes, I used some chipotle chili powder as that's what I had!) it was outstanding. I can't wait to try the other recipes in this book. The layout is a little odd compared with how the printed book probably is laid out -- mostly having to do with the pictures. I got the impression that there were more than one picture / page on the print book, but each "page" has only one picture on the kindle edition. It didn't really bother me though, as I didn't buy this for the pictures.

3 people found this helpful4 people found this helpful

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D. Anderson

Lovely book

October 22, 2016

Verified Purchase

I'd love to give this 5 stars...if you live on the coast where fresh seafood is plentiful then this is definitely a 5 Star book. For those of us land locked it's hard to find some of the ingredients. The same holds true for some of the seasonings. But the book is worth the price for the gorgeous photos and the wonderful writing. Stories of family life in his home and in south Louisiana make this book a winner.

One person found this helpful2 people found this helpful

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CathiD

Beautiful Photographs

October 13, 2013

Verified Purchase

I've been a fan of John Besh since Michael Simon beat him out in the first Next Iron Chef battle. The recipes in this book, which is based on the PBS Show of the same name - are well presented and fairly easy for a home chef to manage. Some of the ingredients may require a bit of a search, but you'll be able to find them. What I like best is that he does make a plea for home cooking - and it looks as though he lives that philosophy no matter how busy he must be with several restaurants in the NOLA area to run. I'd love to visit one of them on our next visit there, but until then, this will have to do.

3 people found this helpful4 people found this helpful

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