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New Orleans Chefs Cookbook

New Orleans Chefs Cookbook


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About the Book

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michaels Special School in New Orleans. St. Michaels is dedicated to the education and rehabilitation of children with mental disabilities.

About the Author :
Phil Johnson truly loves New Orleans. For thirty-five years he was an on-air editorialist for WWL-TV, the New Orleans CBS affiliate. He is well known for his daily editorial on WWL (the longest running commentary on American television), his passion for cooking, and his writing, which captures the essence of New Orleans. A native New Orleanian, Mr. Johnson attended Jesuit High School and graduated from Loyola University New Orleans in 1950 with a degree in journalism. He then attended Harvard University as a prestigious Nieman Scholar and was later named to the selection committee to determine future Nieman Scholars. Throughout his career as a journalist, he received many awards. Mr. Johnson was honored with three Peabody Awards, an Emmy, the Integritas Vitae Award (Loyolaís highest honor), several Gabriel awards from the Catholic Broadcasting Association, and a Lifetime Achievement Award from the New Orleans Press Club. He is also a member of the Louisiana Broadcasters Hall of Fame. In New Orleans Chefs Cookbook, the author shared his favorite part of New Orleans culture: the food. Legendary New Orleans chefs compiled this book as a supplement to Chefís Charity for Children,

Review :
Cooking enthusiasts will welcome this superb, varied collection, an outgrowth of an annual culinary charity event presided over by by such notable New Orleans chefs as Warren Leruth, Paul Prudhomme and Austin Leslie. Recipe directions are lucid, but beginners may find some instructions a shade too succinct. The wealth of seafood dishes includes several shrimp Creole variations, redfish with crawfish and scallops, and salt-and-pepper shrimp. Green-pepper steak, poulet au fromage, barbecued ribs and zigeuner schnitzel are among the meat dishes. Side dishes are as diverse as sweet-and-sour cabbage, dirty rice, stewed okra and spinach mold. Desserts include lemon tequila souffle, pecan torte and pesche alla Piemontese (peaches Piedmont style). Amateur chef Johnson is assistant manager of a New Orleans television station. Photos not seen by PW.-- (12/09/2009)


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Product Details
  • ISBN-13: 9781589804753
  • Publisher: Pelican Publishing Co
  • Publisher Imprint: Pelican Publishing Co
  • Height: 234 mm
  • No of Pages: 360
  • Width: 203 mm
  • ISBN-10: 1589804759
  • Publisher Date: 31 Dec 2006
  • Binding: Paperback
  • Language: English
  • Returnable: N


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