Free Ebook , by John Besh
Free Ebook , by John Besh
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, by John Besh
Free Ebook , by John Besh
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Product details
File Size: 14908 KB
Print Length: 384 pages
Publisher: Andrews McMeel Publishing (May 1, 2009)
Publication Date: April 28, 2009
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B005EIS56E
Text-to-Speech:
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Amazon Best Sellers Rank:
#245,013 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The author begins by saying (Page 1): "This book is the story of a dreamy, starry-eyed boy brought up in the shadows of New Orleans. . . . I wrote 'My New Orleans' in the same spirit in which I launched my restaurants; it's a book dedicated to roots and rituals, to the way I cook." He discusses how he cooks on pages 9-11. Then a brief discussion of how he makes roux (different from how I do it)and other building block ingredients, such as chicken stock, creole spices, aioli, and so on.But the heart of any cookbook is its recipes. I have not done much New Orleans cooking, so I find this book of considerable interest. A colleague of mine is from Louisiana, and he makes some neat crawfish dishes. And this cookbook has a number of recipes featuring this critter. Here's one that I am intrigued by: Crawfish etouffe. Ingredients: canola oil, flour, onion, celery, red bell pepper, garlic, thyme, cayenne pepper, smoked paprika, tomato, shellfish stock, butter, crawfish, green onions, Worcestershire sauce, Tabasco sauce, salt, pepper, and Louisiana white rice. Once ingredients are assembled and prepared, the actual cooking process is pretty straightforward, beginning with a roux and proceeding therefrom.I enjoy red beans and rice. And the book provides a recipe. 13 ingredients! Some of the food isn't so healthy (rendered bacon fat, for example), but this sounds like the end result would be quite tasty!I have enjoyed jambalaya before. And here is a recipe for shrimp, chicken, and Andouille jambalaya. Other recipes that caught my fancy: shrimp creole, rare seared tuna with crushed figs, seafood gumbo, and shrimp remoulade. Many others, too!At any rate, this is a nice cookbook of recipes associated with New Orleans. If you are interested in this style cuisine, this would be a good addition to your kitchen library.
Wonderful cookbook. Besh writes in a conversational style,which is very enjoyable. However, it also has some drawbacks. If you do not read some of the early core recipes, which include some helpful hints and techniques, you may find some of the later recipes mysterious. For example, in his recipe for roux (FIRST RECIPE) he tells the reader that roux is so ubiquitous for this style that the recipes do not include "make a roux" as a step. Later you will run into recipes with fat, flour and trinity as ingredients. The instructions have you combining same. But if you were not aware of it, you might not realize you are making a roux. I consider myself a fairly accomplished amateur, but I learned some great techniques from Besh. Specifically, Besh's technique for making a dark roux saves a half an hour off the regular amount of time it used to take me. And, the resulting roux has a better flavor than my old painstaking traditional technique. Overall, I believe that this a worthwhile cookbook to buy. The only reason I give it four stars instead of five is that you have to read it like a book in order to accomplish the recipes (the recipes are not necessarily complete in their own right).
My cookbook collection is now easily swelling towards and maybe even above 400 now. Out of all of them it is fun every now and then to reflect on say, the Top 25. This new offering from Besh makes that list, possibly even climbing into the coveted Top 10. Requirements, you ask? Must be unique, well thought out, with specific viewpoint of cooking expressed and followed through, good layout, writing, photos, and oh, yes: great recipe collection!Besh meets this criteria well. What this reviewer really enjoys is the fine prose which speaks of his heart and passion for New Orleans cooking which he has grown up with and matured and developed. His wanting to be sustaining restaurants is an extension and promotion as he has entered into ventures raising his own pigs, helping local suppliers provide what is needed by such gourmet chefs, e.g. great story on the Creole Tomato Supplier. The format is large and photos are wonderful, with small historical B&W vingettes scattered throughout. This makes for great kitchen usage, as it stays open from its size and well chosen luxurious paper stock. This is not your coffee table type cookbook intended, but get it in the kitchen and put it to work.I sometimes enter gourmet phases and stay there for awhile, e.g. my Crepes phase, or my Tapas phase of late, or an ingredient phase such as my fascination with Pears. This offering from the Big Easy has certainly propelled me on a New Orleans phase, which not even Emeril's fine offerings has. First B.E. venture was Crabmeat and Frog Etouffee (with Lou. frog legs flown in fresh), a Grilled Watermelon, Tomato and Goat Cheese Salad; Smoked Pork Shoulder with Purple Plum Glaze; then polished off with wonderful but Old-Fashioned Blackberry Double-Crusted Blackberry Pie. Guests were in high praise mode after this!His organization is by ingredient/season pairing, along with celebrations such as Mardi Gras or Thanksgiving or Reveillion. Over 200 recipes in this collection along with Sources recommendations and great sidebars throughout. This is fine, large effort which will reward the cook looking to get in soul of one of New Orleans finest dedicated to preserving and extending its fine cuisine to us. For Besh of almost Iron Chef status: he has given us Iron Chef quality cookbook to battle with in our own foodie competitions and home dining environs.A must have in all the many offerings that our hitting the streets.
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