9781589791305

Creole Nouvelle : Contemporary Creole Cookery

by
  • ISBN13:

    9781589791305

  • ISBN10:

    1589791304

  • Format: Hardcover
  • Copyright: 2004-11-01
  • Publisher: Natl Book Network
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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

Carey features the New Orleans chefs who not only use local produce and seafood, but also 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.

Author Biography

Chef Joseph Carey was born in New Orleans, where he developed his love of Creole cookery. Carey worked as an executive chef in San Francisco for sixteen years, where he opened five restaurants. He then left to establish the Memphis Culinary Academy, and in Memphis, he opened three distinguished restaurants and was Memphis' first Certified Executive Chef

Table of Contents

Acknowledgments viii
About the Title ix
Foreword xi
Denis Kelly
Introduction xiii
Techniques and Ingredients in the New Creole Cookery
3(6)
Food ``Tools'': Stocks and Sauces
9(16)
New Orleans Soups
25(19)
Sandwiches, Salads and Starters
44(40)
Creole Seafood Dishes
84(21)
Meats and Poultry
105(27)
Morning in New Orleans: Breads and Breakfast Dishes
132(16)
Creole Vegetables: How Not to Kill Them
148(13)
Starches, Heavy and Light
161(11)
Desserts, Sweets, and Treats
172(24)
The Creole Nouvelle New Orleans Restaurants and Their Chefs: Places I Eat
196(7)
Index 203

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