New Orleans Chefs Cookbook
Author: Phil Johnson
Twenty of the city's finest culinary experts divulge the secrets of their dishes in 550 tantlizing recipes. Paul Prudhomme, Mike Roussel, and Warren Leruth are just a few.
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. (March)
Book review: Räume der Hoffnung
Hot and Spicy Kitchen Handbook: 200 Sizzling Step-by-Step Recipes for Curries and Fiery Local Dishes from India, Mexico, Thailand and Every Spicy Corner of the World
Author: Ruby Le Bois
This most comprehensive collection of excitingly hot and spicy recipes makes the most of chili peppers, cayenne, cardamon, allspice, ginger, garam masala, turmeric and many other spices.
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