{"product_id":"the-new-orleans-kitchen-classic-recipes-and-modern-techniques-for-an-unrivaled-cuisine-a-cookbook-hardcover","title":"The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJustin Devillier\u003c\/b\u003e (Author), \u003cb\u003eJamie Feldmar\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE NEW YORK TIMES BOOK REVIEW\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJustin Devillier\u003c\/b\u003e, son of a fourth-generation Louisianan, is an avid angler and hunter, and the chef-owner of three nationally lauded restaurants in New Orleans, including La Petite Grocery in the Garden District and Justine in the French Quarter. He was a contestant on \u003ci\u003eTop Chef: New Orleans\u003c\/i\u003e in 2013, has written for \u003ci\u003eSaveur\u003c\/i\u003e, was named Chef of the Year by \u003ci\u003eNew Orleans\u003c\/i\u003e magazine in 2014, and won the James Beard Foundation's award for Best Chef: South in 2016 after being named a finalist in 2012, 2013, 2014, and 2015. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJamie Feldmar\u003c\/b\u003e is the coauthor of Naomi Pomeroy's \u003ci\u003eTaste \u0026amp; Technique\u003c\/i\u003e and a contributing writer to the\u003ci\u003e New York Times\u003c\/i\u003e and the \u003ci\u003eWall Street Journal\u003c\/i\u003e, among other publications.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.8 x 7.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 29, 2019\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51755808948512,"sku":"9780399582295","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/b808470a1673b975aca49b985f943b2d.webp?v=1780068757","url":"https:\/\/ebocreations.com\/products\/the-new-orleans-kitchen-classic-recipes-and-modern-techniques-for-an-unrivaled-cuisine-a-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}