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My New Orleans

(book, John Besh)

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h4. From the publisher

My New Orleans will change the way you look at New Orleans cooking and the way you see world-famous chef John Besh. It's 16 chapters of culture, history, essay, insight, and pure goodness. 

Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, on-location photography, along with ingredient information, makes the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.

Bite by bite, Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. 

From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, to boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.
Red Beans and Rice