Download Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie PDF

By Lolis Eric Elie

Encouraged by means of David Simon's award-winning HBO sequence Treme, this get together of the culinary spirit of post-Katrina New Orleans beneficial properties recipes and tributes from the characters, actual and fictional, who spotlight the Crescent City's wealthy foodways. From chef Janette Desautel's personal Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's best Sazerac, New Orleans' delicacies is a mélange of affects from Creole to Vietnamese, right away new and outdated, genteel and down-home, and, within the phrases of Toni Bernette, "seasoned with scrumptious nostalgia." As visually wealthy because the sequence itself, the publication comprises a hundred historical past and modern recipes from the city's heralded eating places equivalent to Upperline, Bayona, eating place August, and Herbsaint, plus unique recipes from popular cooks Eric Ripert, David Chang, and different Treme visitor stars. For the 6 million who come to New Orleans every year for its foodstuff and tune, this is often the last word homage to the traditions that make it one of many world's maximum towns.

Show description

Read Online or Download Treme: Stories and Recipes from the Heart of New Orleans PDF

Best regional & international books

Manresa: An Edible Reflection

The long-awaited cookbook by means of one of many San Francisco Bay Area's megastar cooks, David Kinch, who has revolutionized eating place tradition together with his tackle the farm-to-table ethic and concentrate on the terroir of the Northern California coast. Since establishing Manresa in Los Gatos in 2002, Kinch has performed extra to create a feeling of position via his food—specifically the place the Santa Cruz Mountains meet the sea—than the other chef at the West Coast.

Central American English

This quantity is set the Anglophone creoles to be discovered at the Caribbean coast of crucial the USA (Belize, Honduras, Nicaragua, Costa Rica, Panama), and its offshore islands (Providencia, San Andrés and the Caymans) . The learn of those Anglophone types is relatively contemporary and in keeping with present box paintings from Belize to Panama.

Cooking with Loula: Greek Recipes from My Family to Yours

Named a most sensible Cookbook of the 12 months through Epicurious In Cooking with Loula, Alexandra Stratou invitations readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria ability “Mrs. ” in Greek), the girl who cooked for 3 generations of Stratou’s relations and who taught her that the key element in any loved dish is the spirit the cook dinner brings along with her to the kitchen.

Extra info for Treme: Stories and Recipes from the Heart of New Orleans

Sample text

Call it magic. Call it an accident. Call it little sister’s revenge for a certain doll that remains missing to this day. Eating in New Orleans made me want to cook. It’s not just the food. It’s the passion of the people about their food. You succumb to it. If you’re standing in line at the supermarket, the lady in front of you will look at the items in your basket and ask you how you’re going to cook them. If you’re at the fish market, they’ll give you a couple of just-boiled crawfish to munch on while you wait your turn.

There were two women in New Orleans that all the women chefs and many of the men wanted to work for: Susan Spicer and Anne Kearney. Bayona was hot then. Susan had just won a James Beard Award a few years earlier. Everybody loved her food. She could not have been a better teacher. She knew how to take traditional, home-cooking recipes and make them at home in a white tablecloth restaurant. Sure, you grew up on peanut butter and jelly, but did you ever think to put smoked duck, cashew nut butter, and pepper jelly between your slices of whole-grain bread?

Place a large nonstick skillet over medium heat. Add 1 teaspoon of butter. Working in batches, spoon tablespoonfuls of the pancake batter into the skillet and spread evenly to make thin pancakes 3 to 4 inches in diameter and spacing them about 1 inch apart. Do not crowd the pancakes in the pan. Gently press the cilantro leaves into the pancake batter. Cook until golden brown on the bottom, about 2 minutes. Flip and cook until browned on the second side, about 1 minute longer. Add a little butter to the pan between each batch.

Download PDF sample

Rated 4.23 of 5 – based on 24 votes