Emeril Lagasse, Susan Spicer, and Frank Brigtsen head the list of Louisiana’s finest chefs. They will teach you some of Louisiana’s best kept secrets, how to create Louisiana cuisine and take it to new levels. New Orleans and the surrounding region are famous for their fine food and distinctive cuisine. Part of it can be attributed to ingredients‚Äîplump shrimp, tasty crawfish (now available nationwide), regional sausages like andouille, fresh seafood. Part of it comes from the melding of traditions, French, African, and Spanish influences. Bring the flavor home to your own table with recipes like Emeril Lagasse’s Shrimp and Andouille Cheesecake appetizer, White Chocolate Bread Pudding, Catfish Pecan, Painted Pasta Ribbons with Soft-shell Crab, Maw Maw’s Chicken Stew, Creole Bouillabaisse, Filet Mignon with Shiitakes and Cabernet Sauce, Commander’s Palace Tasso Shrimp with Five-Pepper Jelly, Pecan Profiterolles, and a lot more.
130+ color photos‚ 230 recipes‚ 8-1/2×11″ size‚ 162 pages
The Great Chefs of the South reveal old and new recipes from hot spots such as: Atlanta, Miami, Tampa, Charleston, Memphis, Birmingham, New Orleans, Savannah, and Nashville, just to name a few. Timeless techniques and distinctly Southern ingredients, like catfish, cornmeal, pecans, collards, bourbon, Vidalia onions, sweet potatoes, bacon, tasso, key limes, and even a little Jack Daniels Black, convey Southern style and hospitality. Look for recipes like Sugar Cane-speared Shrimp, Cuban French Toast, Blackberry-glazed Quail, Pannéed Catfish with Crayfish Stuffing, Chocolate Refreshmint Cake, Chocolate Bananas Foster Cake, Roasted Chicken with Sweet Potato Chips, Beef Tenderloin Stuffed with Herbed Cream Cheese, and lots more
Give your meals an exotic touch with the ingredients you find in your own market. Caribbean style adds fruit and spice to chicken and fish as well as desserts. Try Chicken Trinidad, Jerk-seasoned Pork, Coffee-Cocoa-spiced Lamb, Shrimp Sauté, Stacked Key Lime Pie, Coconut Layer Cake, Crème Br√ªlée and other tropical dishes demonstrated on Great Chefs of the Caribbean. This creative and colorful cookbook includes an extensive glossary, biographies of the chefs, and recipe basics.
Color photos‚ 105 dishes‚ 240 pages‚ hardbound
About the Series
Great Chefs is all about Great Chefs cooking!
We take the cameras into their kitchens around the world. Not only do we bring along the producers, directors, cameramen, light & sound personnel, but we bring a still photographer and a culinary director who take notes and obtain the chefs recipes for a companion cookbook. Once back in our New Orleans headquarters, our culinary experts test the recipes multiple times and our cookbook authors start writing the cookbook. Our graphic artists begin the book layout, all while the television department completes the series so that the book and shows can be released simultaneously. Recently we abandoned the print media including the magazines, although some issues and books are still in print and can be purchased here. Out of print issues are being digitized and will be available to download later through Amazon.com.
Steve Amaral, Jeff Cabiles, Patrick Callarec, Heather Carlin, Peter Chilla, Sam Choy, Kathleen Daelemans, Kelly Degala, Daniel Delbrel, Mark Ellman, Robert Eng, Amy Ferguson-Ota, Beverly Gannon, Manuel Garcia, Edwin Goto, Mark Hetzel, Gordon Hopkins, Dominique Jamain, David Paul Johnson, Jean-Marie Josselin, Gerard Kaleohano, Tod Kawachi, OnJin Kim, Derek Langlois, Jacqueline Lau, George Mavrothalassitis, Peter Merriman, Bradley Montgomery, Ronald Nasuti, Mark Okumura, Philippe Padovani, Gerard Reversade, Mako Segawa-Gonzales, Katsuo ‚“Chef Suki‚” Sugiura, Russell Siu, Alex Stanislaw, Gary Strehl, Corey Waite, Jeff Walters, Rodney Weddle, Alan Wong, Thomas B.H. Wong, Roy Yamaguchi